Ingredients
Chicken and Marinade
- 500 Grams Chicken Breast
- 1 Tsp Kosher Salt
- 1 Tbsp Shaoxing Cooking Wine
- ¼ Tsp Black Pepper
- 1 Tbsp Corn Starch
- 1 Tbsp Custard Powder
- 1 Egg
Lemon Sauce
- 1 Cup Lemon Peel
Finely sliced into thin strands - 2 Tbsp White Sugar
- ⅛ Cup White Vinegar
- ¼ Cup Lemon Juice
- 1½ Tbsp Honey
- 1 Tbsp Custard Powder
Coating
- 1 Cup Corn Starch
- 1 Cup All Purpose Flour
Method
Prepare the chicken
Into a bowl
- 1 Tsp Kosher Salt
- 1 Tbsp Shaoxing Cooking Wine
- ¼ Tsp Black Pepper
- 1 Tbsp Corn Starch
- 1 Tbsp Custard Powder
- 1 Egg
Beat eggs together in a bowl and add the remaining ingredients.
Slice into cubes
- 500 Grams Chicken Breast
Prepare chicken and place into the marinade.
Cover and refrigerate for at least an hour.
Prepare the sauce
Into a different bowl
- 1 Cup Lemon Peel
Finely sliced into thin strands - 2 Tbsp White Sugar
- ⅛ Cup White Vinegar
- ¼ Cup Lemon Juice
- 1½ Tbsp Honey
- 1 Tbsp Custard Powder
Peel and finely slice the lemons. Remove as much of the white as possible from the peel and cut into thin strands.
Combine ingredients in a bowl, gently stir and set aside.
It will be watery and thin now – and depending on your custard powder possibly a little pink – but will thicken and go yellow when heat is applied.
Combine in a tray
- 1 Cup Corn Starch
- 1 Cup All Purpose Flour
Remove chicken pieces individually from the marinade, and coat evenly.
Deep fry
In a large saucepan heat the oil of your choice to 177ºC. Gently place coated chicken pieces in for about 2-3 minutes or until lightly golden. Use a meat thermometer to check they're at the right temperature (at least 74ºC).
Make sure the chicken pieces have enough room in the pot.
Place cooked chicken into an oven on low heat while the rest are being fried.
Cook and coat
Once all your chicken is fried, place into a lightly oiled frying pan over medium heat and pour over the lemon sauce.
It should thicken. Cook for 1-2 minutes. Stir to coat.
Serve with a mix of black and white sesame seeds or Spring Onions.