Directions

To Prep

1. First, combine all the ingredients for the chicken marinade in a mixing bowl. Then add your chicken to the marinade and mix well. Cover and leave in the fridge to marinate for about 20 minutes.
2. In another bowl, mix all the ingredients for the garlic sauce and set aside for later.
3. When the chicken has marinated enough, get it from the fridge and combine with the batter ingredients. Using your hands or a spatula, mix the chicken and the batter well.

To Cook

1. Heat up enough oil for deep frying in a wok until it reads 175°C on a thermometer. Add the chicken to the hot oil one at a time. Remove them from the oil when they float and drain off the any excess oil.
2. Deep fry the chicken for another round to give them a nice crisp. Remove from the wok and drain off any excess oil. Place on paper towels to remove as much oil as possible and set aside for later.
3. In a hot pan, add the chilli oil, leek and dried chillies. Stir fry until fragrant over medium high heat.
4. Add the cubed vegetables to the pan and stir fry until the onions start to turn translucent.
5. Add the garlic sauce and mix well. Allow it to cook down into a thicker sauce.
6. Finally add the deep-fried chicken to the pan and toss it to coat the chicken with the sauce. Transfer to a serving dish and serve with steamed rice.