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Crispy chicken that packs a citrusy, zesty punch.
15 pieces lollipop chicken
4 tbsp soy sauce
2 pcs egg whites
4 tbsp cooking wine
6 tbsp rice flour
Cooking oil for frying
1/4 cup sugar
1/4 cup white vinegar
15 pcs calamansi, juiced
1/4 tsp salt
1/2 cup light chicken stock or water
1 small carrot, finely sliced
2 sprigs of spring onions, finely sliced
2 tsps cornstarch mixed into 2 tbsps of cold water
Let's get Cooking...
Toss chicken with the soy sauce and cooking wine and set aside for a few minutes. Lightly whip the egg whites until just frothy then whisk through the rice flour.
Heat the oil in a deep frying pan.
Dip the chicken into the batter and shake off excess.
Fry the chicken pieces for around six minutes, turning after three minutes, until lightly brown all over. Drain excess oil.
Bring the sugar, vinegar, calamansi juice, salt and stock to a boil in a small saucepan or clean wok.
Add the carrot and spring onion and toss until the vegetables are softened.
Stir in the cornstarch mixture and cook for about one minute until thickened.
Slice the chicken and arrange it on top of shredded lettuce.
Pour the sauce over the chicken and serve.
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