1 small chicken (3 lb/1½ kg)

Oil for deep-frying

Seasoning

½ teaspoon salt

1 teaspoon sugar

1 teaspoon sesame oil

1 tablespoon light soy sauce

1 tablespoon ginger juice

1 tablespoon sherry

2 tablespoons oyster sauce

2 tablespoons oil

1 tablespoon cornstarch

Pinch of white pepper

METHOD

Cut the chicken into curry pieces. Mix all the Seasoning ingredients together and marinate the chicken in this mixture for at least 2 hours. Then fully marinated, wrap each piece of chicken in a square of parchment paper, folding it like an envelope. Fold over and tuck in the corner last to prevent the package from falling apart. Deep-fry in plenty of hot oil until the paper is light brown. Lift out, remove the paper, arrange the chicken pieces on a plate and serve.