Ingredients /nutrition
- 1 kg chicken, cut into bite size pieces
- 1 1/2 tbsp cooking wine
- 3/4 tbsp oyster sauce
- 1 tbsp corn flour
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp pepper powder
- 1 lightly beaten egg
- 1 tbsp baking powder
- 1 1/2 tbsp vegetable oil
- 3 1/2 tbsp plain flour
- 1 1/2 tbsp corn flour
- 1 tsp salt
- 220 ml water
- 250 ml sunflower oil
- 1 1/2 tbsp fresh lemon juice
- 3 tbsp concentrated lemon juice
- 2 tbsp concentrated orange juice
- 1 1/2 tbsp sugar
- 1 tbsp corn flour mix with 45 ml water
- 3/4 tsp salt
- 120 ml water
Methods / instructions
- Combine the first 7 ingredients and allow to stand for 1 hour.
- Prepare batter by combining the next 7 ingredients.
- Heat sunflower oil in a heavy saucepan.
- Coat chicken into batter and deep fry until golden brown.
- Remove chicken from heat and drain on kitchen paper towel. Transfer to serving plate.
- To prepare the sauce, add remaining ingredients in a saucepan and cook at low heat until sauce thickens.
- Pour sauce over chicken and serve immediately.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
|