Wash the chicken, rub salt all over the chicken then sprinkle lemon juice, let it stands for 10 minutes. In a big bowl put the marinade ingredients: put a pinch of ginger paste, garlic diced finely, a pinch ground galangal, a ground turmeric, onion powder, white pepper powder, add 2 tbs vege oil to soften and mix all together and then add the chicken with your hands mix to coat the chicken. Cover with Gladwrap and then put in the fridge for 2 hrs; after each half hour turn over the chicken.

In another bowl make the batter ingredients: tempura flour, 2 tbs Cornstarch onion powder and salt. Mix well with a big spoon. Coat the chicken pieces with the batter. Shake off the excessive flour.

In a wok put the 2 tbs oil, mild heat, add the red onion, garlic, red chilis, and sautee' for 2' then add the yellow tomatoes, stir fry 1': then add 1 tbs wine vinegar (or half lemon juice), grated Palm sugar, Beef bouilon cube, salt and 2 tbs water. Taste the seasoning and sugar. Stir fry for 2' then turn off the heat. Transfer to a serving dish, set aside

For SIDE DISH 2: In a wok heat 1 tbs oil, heat, add 1tbs chopped red onions garlic paste, then add Broccoli and Cauliflower, stir fry, add water 1cup and salt, black pepper

In a wok put 50ml vege oil, heat the oil on high flame. Then put 2-3 pieces of the chicken at a time and let it deep fry, don't turn quickly as it takes time to brown. Then turn over the chicken and let it fry for another few minutes. Lift them out and place on a large plate. Repeat frying with other chicken pieces. When is cook, then lift them out & put onto a serving plate. Serve warm with steam Jasmine Rice, Kerupuk (crunchy Cassava chips) & the 2 salad dishes, Tomato Broccoli Cauliflw🐥🐤.