Recipe of the Week: Glazed Caramel Chicken

Ingredients
4 chicken thigh pieces
Oil for deep-frying
For the Marinade
¼ tsp red chilli flakes
1 garlic clove, minced
2 tbsp lemon juice
1 tbsp soya sauce
For the Batter
½ cup all purpose flour
1 tbsp corn flour
2 tsp salt
1 tsp freshly ground black pepper
1 egg
For the Caramel
⅓ cup sugar
1 tbsp soya sauce
Preparation
Wash the chicken and pat dry.
Combine the marinade ingredients in a bowl and rub it into the chicken, Set aside to marinate for about 20 minutes.
Combine the batter ingredients in another bowl. Add a little water at a time and mix, make a batter of flowing consistency.
Heat the oil for deep-frying in a wok on moderate heat. When hot, dip the chicken in the batter and deep-fry, till cooked through and light golden.
Remove and drain on the kitchen towel.
Meanwhile, make the caramel, by adding the sugar and 3 tbsp of water in a pan on moderate heat and stir, till the sugar dissolves.
Gently boil for 6-7 minutes, brushing the sides of the pan to prevent the sugar from sticking to the sides and burning.
Once the mixture has turned golden and has a sticky consistency, add the soya sauce.
Coat the fried chicken immediately with the caramel and serve hot.