Ingredients: 2 chicken whole legs, cut each into 6 pieces. 8 pieces pandan leaf, 8 bamboo sticks, 5 cups oil for deep-frying. Marindade: 2 shallots, removed skin, chopped. 1 ts salt, 1/2 ts curry powder, 1/2 ts sugar, 1/2 ts corn flour, 2 chilli padi, chopped.
Method: mix chicken with marinade and marinate for 3 hours. Tie chicken pieces with pandan leaves and secure with bamboo stick. Heat up oil for deep-grying, deep-fry chicken with high heat until golden brown. Deish and drain. Serve.