November 11, 2016 by mummumskitchen
This is the marvelous mummy’s ability – to cook up a dish with whatever that is leftover in the fridge. I found boneless chicken thigh meat and turmeric powder in fridge and just anyhow cook up this dish (modifying the sesame chicken wings recipe that my cousin shared previously). Actually such cooking style is not uncommon in Asia countries and turmeric powder is always one of the favorite spice that Indian/Malays would use in their dishes. So here I am, trying to imitate the Indian/Malay’s style. It doesn’t have that 100% identical taste, but at least there is 70% similarity. 🙂
- Marinate the chicken thighs with all the ingredients (except corn starch) and leave in the fridge overnight if possible. Otherwise, marinate at least for an hour.
- Heat up the wok of oil. Coat the marinate chicken thighs with a thin layer of corn starch. Add them to the wok.
- Once the chicken turn golden brown, drain the oil and serve with noodle or rice of your choice.