4 chicken breasts - or whole chicken quartered
1 teaspoon of salt
5 small shallots - sliced thinly
1 coriander root - crushed
2 handfuls of white peppercorns - crushed
4 tablespoons of soy sauce
2 tablespoons of tempura flour
2 tablespoons of wheat flour
2 tablespoons of corn flour
1 tablespoon of cold water
½ a bottle of corn oil - for deep frying

METHOD

Mix together the crushed pepper corns and coriander root. Score the chicken and place in a large bowl. Add the salt, shallots, peppercorns, coriander and soya sauce to the chicken. Mix the three types of flour with the cold water to form a paste before adding to the chicken. Mix all the ingredients into the chicken. Marinade in the fridge for 3-4 hours. Half fill a large wok with oil and heat. Place the marinated chicken in the hot oil and deep fry for 5 minutes until cooked.

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