Ingredients:
500g Chicken Drumstick Fillet
100g Thai Sauce
50g Plum Sauce
100g Dried Kum Quat
10g Minced Garlic  
20g Lemon Grass
1 bottle Thai Vinegar
1 nos Mango Julienne
100g Home-made Flour
100g Flour
50g Hong Kong Flour
10g Baking Flour
5g Kum Quat Powder 
10g Onion
10g Parsley
20g Chicken Powder

Method:

1. Marinate chicken drumstick fillet with chicken flour for 1/2 an hour.
2. Add water, oil and home-made flour (flour, Hong Kong flour, baking powder and Kum Quat powder mixture) onto the marinated chicken..
3. Then, put the marination into piping hot oil, and let it deepfry over a slow fire.
4. Slice the chicken fillet
5. Pour the Thai sauce (Mixture of plum sauce, dried Kum Quat, minced garlic, lemon grass and Thai vinegar) onto a plate.
6. Place the sliced chicken on the sauces.
7. Lastly, garnish the dish with julienne of mango.