1 (4 pound) whole chicken, cut into 1 inch pieces
2 tablespoons olive oil
1/4 cup packed Thai-style curry paste
1/2 teaspoon grated lime zest
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 1/2 cups hot cooked chicken
2 tablespoons chicken bouillon granules
6 whole cloves garlic, peeled and chopped
salt and pepper to taste
4 pounds smoked chicken drumsticks (see above)
salt to taste
1 teaspoon Japanese seasoning
2 tablespoons green onions
Heat olive oil in deep-fryer to 375 degrees F (190 degrees C). Mix curry paste, lime zest and flour in small bowl and slowly pour into chicken pieces. Fry in oil on medium-high heat about 5 minutes, turning may frequently. Fry about 1 to 2 minutes or until chicken turns golden brown under oil.
Place lemon-lime flavored sugar in small bowl. Mix lemon-lime syrup, flour, oregano, chicken bouillon, fish hearts and fish tail in small bowl. Stir lemon-lime sugar mixture to juice from chicken pieces. Pour hot water into a large saucepan over medium-high heat. Stir in chicken pieces. Cook about 5 minutes, stirring frequently.
Place beaten egg in small bowl. Mix curry paste mixture with flour, oregano, chicken bouillon, mixed vegetables, cloves and salt and pepper into chicken pieces. Place on fries.
Return chicken pieces to saucepan, and heat over medium-high heat until still pink; remove chicken. Return to pan, and heat until oil is almost completely removed from skillet. Pour chicken mixture over chicken.
Drain excess fat from pan.
Heat some water in saucepan over medium heat; whisk chicken pieces into pan drippings. Sprinkle over tea egg over curry and vegetable mixture. Bring heat down to medium; stir in chicken.
Remove chicken from saucepan, and cook over low heat until chicken juices run clear. Fry over preheated grill for 6 minutes until chicken is crisp-tender. Remove, and promptly serve chicken on fries.