This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Heat ghee in a medium frypan over medium heat. Add mustard seeds and curry leaves and cook until they start popping. Add the sambal oelek and onion. Cook, stirring, until onions are soft and caramelised.
Meanwhile, using a small food processor finely chop ginger, garlic and chillies. Add 4 tablespoons of the paste to the onion (reserve the remainder for later use). Cook until softened and fragrant, about 3-4 minutes.
Add tomato paste and cook for 2-3 minutes. Reduce the heat to low. Add soy sauces, tamarind and vinegar and simmer until oil starts to pool on the surface and sauce starts to thicken. Add lime juice, salt and sugar to taste.
Place chicken into a bowl with the ginger, garlic and chilli paste, lime juice and salt and combine until evenly mixed. Set aside to marinate.
Heat oil in deep fryer to 170C
In a small food processor, pulse half of the instant noodles to a powder and place into a bowl. Roughly break the other remaining half by hand and add to the powder
Add the dry seasoning sachets and 2 tablespoons tapioca starch and mix well
In a second bowl, whisk eggs and set aside.
In the third bowl mix together remaining tapioca starch and 1 teaspoon salt.
Coat the marinated chicken pieces the seasoning and tapioca starch mixture then dip into egg and then into noodle coating mixture. Add to the hot oil, in batches and cook until golden brown, crunchy and chicken is cooked through, about 8-10 minutes.
Remove from the oil and place onto a wire rack. Immediately sprinkle with chaat masala
To serve, add the fried chicken into the sauce and toss through until completely coated. Transfer onto a serving plate and garnish with sliced onions, coriander and wedges of lime. Sprinkle with chaat masala and chilli powder and serve immediately
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