Recipes and tipps

• Boneless chicken 1 kg (cut into large bite size pieces)
• Sesame seed oil 2 tsp
• Oyster sauce 1/2 tbsp (optional)
• Soya sauce 1 tbsp
• Salt to taste
• Chinese salt 1/4 tsp
• Garlic, crushed 1 tsp
• Red chillies, crushed 3/4 tbsp or to taste
• Egg 1
• Cornflour 1/2 cup
• Plain flour 1/4 cup
• For Tangy Lemon Sauce:
• Chicken stock 300 ml
• Lemon juice 50 ml
• Sugar 2 – 3 tbsp (adjust according to taste)
• Soya sauce 1 tbsp
• Chinese salt 1/4 tsp
• Salt to taste
• Ginger, thinly sliced 1 tsp
• Lemon rind, thinly sliced 3/4 tsp
• White pepper 1 pinch
• Cornflour 1, 1/4 tbsp
• Red chillies, crushed 1 tsp or to taste (optional)
• Yellow food color 1 pinch (optional)

 Directions:

1. Tangy Lemon Sauce: Mix all the ingredients in the chicken stock except ginger.
2. Heat a little oil in a pan.
3. Saute the ginger in the oil for a minute.
4. Pour the stock mixture in the pan and heat on medium heat while gently and slowly stirring occasionally.
5. Cook till stock comes to a gentle boil and thicken while gently and slowly stirring occasionally.
6. Turn off the heat and reserve.
7. For Chicken: Marinate the chicken for an hour in all the ingredients except flours.
8. Now sift the two flours together.
9. Gradually add the flour mixture to chicken and mix to coat the chicken in flour mixture.
10. Heat oil in a wok. Add the chicken pieces one by one in the hot oil and fry till golden.
11. Strain and spread out on absorbent paper.
12. To Serve: Spread the fried chicken pieces in a wide serving pan and drizzle the hot tangy lemon sauce over it.