Ingredients:
For chicken
- 4 chicken legs or 2 large chicken breast, 2 - 2 1/2 lb (1 - 1.25 kg);
- 1 tablespoon ginger juice, (1 piece ginger, about 2 oz (60 g), peel, grate and squeeze for juice);
- 1 1/2 cups (300 ml) vegetable oil;
- 3/4 teaspoon sea salt.
For lemon sauce
- 1/2 teaspoon lemon zest;
- 3/4 cup (180 ml) lemon juice;
-
- 4 slices 3/16” (0.5 cm) thick lemon for decoration;
- Cane sugar, adjust to taste.
Thickening sauce
- 1 1/2 teaspoons cornstarch;
- 1/2 teaspoon cane sugar;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 4
For chicken
- Clean chicken and pad dry;
- Bone chicken;
- Pound chicken between 2 plastic food wrap;
- Add sea salt and ginger juice, at least 1 hour before cooking, better overnight;
- Add vegetable oil in a deep pan/wok;
- Beat egg and dip chicken in;
- Cover chicken with flour;
- Fry them 2 minutes on each side or until golden brown when oil gets hot, don't put too many pieces at one time;
- Take chicken out and place on paper towel to get rid of exceed oil;
- Pour lemon sauce on chicken;
- Serve warm.
For lemon sauce
- Mix lemon zest with lemon juice;
- Add 1 tablespoon vegetable oil to a sauté pan over medium high heat;
- Add lemon juice before the pan gets hot;
- Stir in thickening sauce when the lemon juice comes to a boil;
- It is done when it comes back to a boil.