Recipe Ingredient
- 500g chicken breast meat - cut into fairly large slices
- Juice of 1 lemon
- 1/2 cup tapioca flour
- For marinade combine:
- 3/4 tsp salt
- 3/4 tsp castor sugar
- 1 tsp sesame oil
- 1/4 tsp pepper
- 2 tbsp cornflour
- 1/2 egg
- For dipping sauce combine:
- 250ml chicken stock
- 1/2 tsp salt
- 1 tbsp castor sugar
- 1/2 tbsp Worchestershire sauce
- 1 tbsp lemon juice
- For thickening mix together:
- 1/2 tbsp cornflour
- 1/2 tbsp custard powder
- 2 tbsp water
Instructions
- Marinade chicken for 3 to 4 hours, or preferably overnight, in the refrigerator.
- Dust marinated chicken pieces with tapioca flour and deep-fry in hot oil for 2 to 3 minutes until cooked and crispy. Strain and place chicken on serving plate.
- Heat a tablespoon of oil in a wok. Pour in dipping sauce ingredients and bring to a slow boil. Add thickening. Dish out and serve with the fried chicken pieces; or you can pour the sauce over and serve immediately.
