600g chicken thighs and drumsticks, bone in, skin on.
400ml vegetable oil for frying
For the marinade:
1 tbsp corn flour
½ tsp custard powder
1 whole egg
1 tsp salt
½ tbsp black pepper
1 tbsp white vinegar
For coating the chicken:
2 tbsp corn flour
300g plain flour
For the lemon sauce:
3 fresh lemon slices, about 1 cm thick
3 tbsp lemon juice
5 tbsp honey
5 tbsp sugar
3 tbsp white vinegar
1 tbsp corn flour
1 tbsp custard powder (mix with water to make a slurry)
470ml water
1 tsp salt
For the garnish:
2 lemon slices
5g white toasted sesame seeds
Half stalk chopped spring onions
| Use a deep pot to fry the chicken for better result. When frying, the oil has to cover the chicken fully.
| Adjust the amount of sugar and honey for the sauce according to your preference.
Garnish with toasted white sesame seeds, chopped spring onions and lemon slices.