Situation eggs in a saucepan and conceal with water. Lift to a boil, decrease heat to medium, disguise, and cook dinner for 4 minutes. Protect far from heat and let stand, lined, for 2 minutes. Rinse eggs in chilly water and cool to room temperature; peel.
Mix rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Cook and dash over medium till sugar has dissolved, about 5 minutes. Let cool.
Prepare batter by adding red and yellow food coloring to the water to derive a deep orange colour. Mix flour, salt, and pepper in a bowl; pour in orange water and dash till there don’t appear to be any lumps.
Heat oil in a wok to 375 levels F (190 levels C).
Gently roll eggs in cornstarch to coat and shake off extra cornstarch. Dip into orange batter so that they are entirely lined. Breeze eggs with the bamboo skewer and fall gently into the scorching oil. Deep fry till the batter is crispy, about 2 minutes per side. Protect away eggs with a slotted spoon and drain on paper towels.
One could per chance perchance also moreover utilize tough-boiled rooster eggs for this dish, in which case it’s often known as tokneneng.
We have obvious the nutritional stamp of oil for frying in keeping with a retention stamp of 10% after cooking. Quantity will fluctuate looking out on cooking time and temperature, ingredient density, and explicit invent of oil ragged.