Nyonya Chicken with Mango Salad

Had our weekend in Birmingham...
Really enjoy the weekend...though was quite tired...
Went for a movie, bought a bookshelf, then to friend's house for dinner...
Was asked to cook a dish and so I chose crispy chicken with mango salad...
is something that he had asked me to make long time ago but ....(cant be bothereD!)
But, I've tried it last weekend, and everyone loves it! ...

These are the dishes that we had..
Seaweed soup....Rendang chicken....spinach + vege.....and of course the chicken with mango salad...
so much variety....so much to eat! and drink...

After the movie, came back and prepare for the chicken ...
Ingredients:
chicken breast
1 tsp chopped garlic
1 tsp minced ginger
1 tbsp oyster sauce
1 egg
Tapioca starch for dusting chicken
Oil for deepfrying

Sauce:
2 tbsp oil
½ tsp garlic
1 small onion chopped
1 tbsp chopped lemon grass
1 tbsp lime juice
8 tbsp thai sweet chili sauce

Green mango salad:
1 large green mango, shredded
1 medium red onion, sliced
1 pc chilli padi, cut into small pieces (more if you want)

Method

1. Marinate chicken with garlic, oyster sauce and ginger for at least 2 hours or overnight. Before deepfrying the chicken, add in the egg and mix well. Dust chicken with flour and leave it aside for about 15 mins then deep fry until golden brown. Chopped up chicken into serving size.

2. Heat up some oil in a pan. Saute garlic and onion till fragrant, then add in the lemon grass, lime juice and Thai sweet chilli sauce. Bring to a boil and spoon over the chopped chicken.

3. Toss the salad ingredients together and top over the chicken. Serve immediately.