Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
15 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
20 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
3–4 pax
![Product Image](https://kimball.com.my/wp-content/uploads/2023/02/Raya_Ayam-Geprek-Rangup-top.jpg)
Ingredients
- 2 Pcs Boneless Chicken Thigh
- 3 Tbsp Kimball Oyster Sauce
- 2 Tbsp Kimball Tomato Sauce
- 2 Tbsp Kimball Chili Sauce
- 1 No Egg White
- 2 Tbsp Corn Flour
- 2 Tbsp Rice Flour
- Oil For Deep Frying
- 2 Tbsp Kimball Chili Sauce
- 2 Tbsp Oil
- 6 Pips Garlic
- 120g Shallots
- 5 Nos Red Chili
- 8 Nos Bird’s Eye Chili
- 1 Tbsp Lime Juice
- 1 Tsp Salt
Method
- Flatten chicken thighs with a mallet and marinate for 15 minutes.
- Heat up oil to medium-high heat. Coat the chickens with flour mixture evenly and deep fry until golden brown and crispy. Dish up and set aside.
- For sauce, heat up oil and sauté garlic, shallots, red Chili and bird’s eye Chili on low heat until fragrant. Set aside to cool. Then, transfer into a blender to blend coarsely with Kimball Chili Sauce, lime juice and salt. Set aside.
- Slice the fried chicken and top with sauce. Serve immediately.