Step-by-Step Instructions

1. 1.Prepare Chicken

   Take 2 chicken whole legs and cut them into desired chunks for frying.

2. 2.Marinate Chicken

   Place the chicken chunks in a bowl. Marinate them with 1/2 teaspoon of salt and 1 to 2 tablespoons of light soy sauce.

3. 3.Add Curry Powder

   Add 2 tablespoons of curry powder to the marinated chicken.

4. 4.Mix and Rest

   Rub the chicken pieces thoroughly with all the marinades to ensure they are well coated. Let the marinated chicken rest for at least 30 minutes to absorb the flavors.

5. 5.Prepare Wok for Frying

   Heat a wok over medium heat. To check if the wok is hot enough, sprinkle a few drops of water; if the water droplets dance happily and evaporate quickly, the heat is perfect. This also helps prevent food from sticking.

6. 6.Heat Oil

   Pour sufficient cooking oil into the hot wok for shallow frying, ensuring there's enough oil to cover about half of the chicken pieces.

7. 7.Fry First Batch

   Gently place a few pieces of the marinated chicken into the hot oil. Avoid overcrowding the pan to ensure even cooking and browning. Maintain a low-medium heat.

8. 8.Flip Chicken

   If shallow frying, flip each chicken piece over when its underside turns a deep golden color, approximately after 3-4 minutes.

9. 9.Continue Frying

   Continue frying the chicken, flipping occasionally, until all sides are crisp and deep golden brown. This should take approximately 5-7 minutes per batch.

10. 10.Drain and Remove

    Once cooked, remove the fried chicken pieces from the wok using a slotted spoon or spatula, allowing excess oil to drain back into the wok.

11. 11.Fry Remaining Chicken

    Continue frying the remaining chicken pieces in batches, following the same process, until all are cooked to a crisp, deep golden brown.

12. 12.Serve

    The 4-ingredient fried chicken is now ready to be served hot and enjoyed.