1 1/2 kilograms chicken, preferably corn-fed

oil for deep frying deep-fried prawn crackers for garnish MARINADE 2 tablespoons curry powder

2 tablespoons light soy sauce

4 tablespoons lemon juice

2 teaspoons salt

2 teaspoons sugar

SAUCE 1 teaspoon Keens mustard powder

125 milliliters Worcestershire sauce

2 red chillies -- finely sliced

Rinse and dry chicken, inside and out, with paper towels. Using a hair drier at coolest setting, dry the outside of the chicken thoroughly. Chop chicken into small, casserole-size pieces.

Blend marinade ingredients in a large bowl. Toss chicken pieces in marinade, ensuring they are well coated. Marinate for 3 to 4 hours.

Make sauce by blending mustard with 1 tbsp of Worcestershire sauce to a smooth paste, then stir in remaining Worcestershire sauce and chillies. Set aside.

Just before cooking, drain off marinade. Deep-fry chicken in batches in very hot oil (190'C). Drain on paper towels on a rack.

Once all the chicken is fried, place on a serving dish and garnish with prawn crackers. Serve hot with accompanying sauce in a separate bowl.