juice of 2 lemons
Lemon rind thinly sliced
4 tbsp white sugar
2 tsp of honey
1 tbsp of cornflour
1 tsp salt
600 g boneless skinless and chicken thigh cut into 2 inch strips
1 tsp of white pepper
1 tbsp of salt
1 tbsp light soy sauce
1 tbsp white vinegar
2 tbsp of brown sugar
120ml of Rice Flour
120ml of Corn Flour
Cut chicken into 2-inch strips and place in a bowl.
Marinate the chicken with light soy sauce, white vinegar, salt, white pepper, sugar.
Next crack in one egg and mix well.
Set aside for a few minutes.
In a wok, add in about 250ml vegetable oil and heat up until 170 degrees Celsius.
Mix the rice flour and the corn flour on a flat plate.
Dip the marinated chicken into the flour mixture and dust any excess off. Make sure you coat all the cavities of the chicken evenly with flour.
Place the coated chicken pieces into the hot oil and fry for about 3 to 4 minutes until golden brown.
Set aside on a kitchen towel to drain excess oil.
Peel the rind of 2 lemons and slice the rind into thin strips.
Cut lemons into halves and juice them.
Into a bowl, add in the lemon juice, honey, corn flour, salt, sugar, and mix well.
Cook the sauce on a low to medium heat for about 3 to 4 minutes until the sauce thickens and becomes translucent.
When sauce thickens, add in the sliced lemon rind.
Pour the sauce over the chicken and serve hot.