• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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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

  1. Marinade chicken for 3 to 4 hours, or preferably overnight, in the refrigerator.
  2. 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.
  3. 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.

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