Deep-fried Chicken with Prawn Paste and Mango

Inspired by a traditional Guangzhou dish, pan-fried chicken, chef Chung Yiu Ming adds his own spin to it — stuffing savoury prawn paste and serving it with sweet mango sauce.

Recipe by

Chung Yiu Ming, Chinese executive chef of Li Bai Cantonese Restaurant, Sheraton Towers Singapore

serves prep time cook time mango sauce

• 600ml white vinegar • 700g sugar • 70ml lime juice • 150ml water • 70g custard powder • 1 whole mango, cubed In a pot, bring white vinegar, sugar, lime juice and water to a boil. Add custard powder and mix it thoroughly. Set aside to cool. Once cooled, add mango cubes into the mixture. Set aside.

deep-fried chicken

• 1 whole chicken • 350g prawn paste • 60g white onion • 30g bacon, diced • 10g parsely, chopped • 1 egg white • corn flour • five spice powder • salt and sugar cooking oil Half and debone the chicken and spread it out on a net (skin side touching the net). Use toothpicks to secure the chicken to the net. Bring a pot of water to a boil and submerge the entire net of chicken for 10 seconds. Remove and set aside. Coat a thin layer of five-spice powder, salt and sugar on the inside of the chicken and leave the entire chicken to dry for at least 2 hours. Mix prawn paste with onion, parsley, bacon and egg white well in a bowl. Lay the chicken flat with the inside facing up and sprinkle corn flour evenly. Spread the mixed prawn paste over the corn flour. Heat oil in a deep wok (enough oil to cover the chicken) and submerge chicken fully in the oil. After 5 minutes, remove the chicken from the wok. Remove the toothpicks. Slice the chicken into preferred serving size and plate with mango sauce. 8 persons 2 hours 20 minutes 30 minutes