Step 1: Prepare Chicken

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

Step 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.

Step 3: Add Curry Powder

Add 2 tablespoons of curry powder to the marinated chicken.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8: Flip Chicken

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

Step 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.

Step 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.

Step 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.

Step 12: Serve

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

• Ensure the wok is hot enough before adding chicken to prevent sticking. A good test is to sprinkle water; if it dances and evaporates, the heat is perfect.

• Avoid overcrowding the pan to ensure even frying and crispy results.

• If shallow frying, flip chicken pieces regularly to achieve uniform browning.

• For extra crispiness, you may opt to deep fry the chicken instead of shallow frying.