Recipe Ingredient
- 3 pieces whole chicken legs, deboned
- Marinade (A)
- 1/2 tsp salt
- 1/2tsp pepper
- 1 tbsp Shao Hsing Hua Tiau wine
- 1 tbsp cornflour
- 1 egg
- (B) - combined
- 150g cornflour
- 1 tbsp plain flour
- 1/2 tsp salt
- 1/2 tsp pepper
- (C)
- 4 tbsp freshly squeezed lemon juice
- 2 tbsp freshly squeezed orange juice
- 2 tbsp sugar
- 1/2 tsp salt
- 125ml water
Instructions
- Season chicken with marinade (A) for about an hour. Coat the marinated chicken with combined flour mixture (B).
- Heat oil in a wok until hot; deep-fry the chicken over medium low heat until golden brown and cooked through. Remove and drain from oil. Cool slightly before slicing.
- Put all sauce ingredients (C) in a saucepan, stir and cook until thick then pour over the chicken and serve immediately.
