Step 1

Clean and cut potato, tomato, and onion.

Step 2

Preheat stockpot with cooking oil.

Step 3

Add sliced red onion and fry to aromatic.

Step 4

Add water.

Step 5

Add brown stock powder and dissolve it with a whisk or spatula.

Step 6

Add chopped tomato, potato, green peas, and bay leaf.

Step 7

Bring to a boil then reduce heat to simmer.

Step 8

Simmer for 30 minutes.

Step 9

Season gravy with salt and sugar.

Step 10

Set aside the gravy.

Step 11

With a mixing bowl, add salt, sugar, water, cooking oil, and egg. Mix together to dissolve salt and sugar.

Step 12

Add boneless chicken into the marinade and marinate for 30 minutes or more.

Step 13

Put a generous amount of pre-mix fry chicken powder into a tray.

Step 14

Bring the marinated chicken into the tray and coat marinated chicken with pre-mix fry chicken powder to a dry coating.

Step 15

To deep-fry chicken, preheat cooking oil to high heat.

Step 16

Put the coated chicken into the oil with the skin side down.

Step 17

Once the outer layer of the chicken begins to crisp, lower the heat to medium-low.

Step 18

Fry to 8 minutes.

Step 19

Check doneness of the chicken by poking through it. As long it goes through smoothly and there is no blood flowing out, then it is cooked through.

Step 20

Place a generous amount of vegetables from the gravy on the side of the plate.

Step 21

Gently place the fried chicken on the center of the plate, slightly slanted over the vegetables.

Step 22

Pour a generous amount of brown gravy over the chicken and serve.