Debone chicken whole leg and cut into cubes, marinate with MCM’s Superior Light Soy Sauce for 20 minutes; and then coat with some corn flour. Heat oil in a frying pan and blanch chicken cubes in the hot oil until light brown, then drain.
Deep fry potato in hot oil until crispy and drain them.
Combine all the sauce ingredients, set aside once done.
Sauté ginger slices, spring onion, dried chilies and garlic with some oil in a frying pan until fragrant. Add in the sauce ingredients and stir-fry until aromatic. Toss in the fried chicken cubes and potato.
Add in ½ cup of water and simmer until gravy reduced, dish out and serve.