Ingredients
- 125 milliliters worcestershire sauce
- 1 1/2 kilograms chicken
- 60 ml lemon juice
- 30 ml soy sauce (light)
- 14 gr curry powder
- 8 gr sugar
- 6 gr salt
- 5 gr keens mustard powder
- 2 slices chillies (red finely sliced)
Rinse and dry chicken, inside and out, with paper towels. Using a hair drier at coolest setting, dry the outside of the chicken thoroughly. Chop chicken into small, casserole-size pieces.
Blend marinade ingredients in a large bowl. Toss chicken pieces in marinade, ensuring they are well coated. Marinate for 3 to 4 hours.
Make sauce by blending mustard with 1 tablespoon of Worcestershire sauce to a smooth paste, then stir in remaining Worcestershire sauce and chillies. Set aside.
Just before cooking, drain off marinade. Deep-fry chicken in batches in very hot oil (190'C). Drain on paper towels on a rack.
Once all the chicken is fried, place on a serving dish and garnish with prawn crackers. Serve hot with accompanying sauce in a separate bowl.
