Crispy curried chicken

Serves 4-6
Prep time : 15 min
Cooking time : 5 min

450gm boneless skinless chicken thigh (it's more moist), cube it
cornflour, for dusting
450ml peanut/groundnut oil

Marinade it in, for at least 10 min in room temp.
salt n freshly ground pepper, to taste
1 1/2 tbsp madras curry powder.

1. Heat wok till high heat, then add oil. Turn down heat to moderate and deep-fry chicken for 5 min or until golden brown. Remove with slotted spoon and drain on kitchen paper.

2. Serve warm.

From : Ken Hom's Quick Wok