Step 1

To make the marinade, combine all ingredients in a glass or ceramic bowl. Add the chicken and toss well to combine. Cover and place in the fridge for at least 1 hour or overnight to marinate.

Step 2

Add the egg white, cornflour and rice flour to the chicken mixture and toss until well coated.

Step 3

Heat 2cm oil in a deep frying pan or wok over high heat to 160C on a cook’s thermometer. Cook the chicken, in batches, turning, for 3-4 minutes or until golden and just cooked through. Use a slotted spoon to transfer to a plate lined with paper towel to drain.

Step 4

Heat the extra oil in the pan or wok over high heat. Add the curry leaves and green chilli. Cook, stirring, for 2 minutes. Add the ginger and garlic. Cook, stirring, for 1 minute or until aromatic. Add the chilli powder and stir until well combined.

Step 5

Add the chicken and tomato sauce to the pan or wok. Cook, tossing, for 1-2 minutes or until well coated and the chicken is heated through. Serve with lemon wedges and extra fried curry leaves, if using.