Ingredients

• 1 dozen eggs, choose quail or chicken
• Corn flour for coating
• oil for deep frying

Batter

• 1 cup plain flour
• 1/2 cup water
• salt and pepper to taste
• red and yellow food coloring

Sauce

• 1/4 cup vinegar
• 4 tablespoon brown sugar
• 1/4 cup ketchup
• 2 teaspoon soy sauce
• 1 teaspoon cornstarch
• 1 chili pepper sliced (optional)

 

Instruction

1. Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells.
2. Prepare the batter by putting a few red and yellow food coloring into the water to get a deep orange color. Add salt and pepper to the flour. Pour in the water mixture into the bowl of flour and mix well until there are no lumps.
3. Heat oil in wok until hot. Dredge the peeled eggs into the corn flour, then drop them into the batter so it's fully covered. Then use the skewer to poke the eggs to drop them into the hot oil and deep fry until the batter is crispy. Remove with slotted spoon and drain on paper towels.
4. To make the sauce: Mix all the ingredients into a saucepan and heat until the sugar has dissolved. Stir and let cool.
5. Serve the egg while hot.