• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 3 pieces whole chicken legs, deboned
  • Marinade (A)
  • 1/2 tsp salt
  • 1/2tsp pepper
  • 1 tbsp Shao Hsing Hua Tiau wine
  • 1 tbsp cornflour
  • 1 egg
  • (B) – combined
  • 150g cornflour
  • 1 tbsp plain flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • (C)
  • 4 tbsp freshly squeezed lemon juice
  • 2 tbsp freshly squeezed orange juice
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 125ml water

Instructions

  1. Season chicken with marinade (A) for about an hour. Coat the marinated chicken with combined flour mixture (B).
  2. Heat oil in a wok until hot; deep-fry the chicken over medium low heat until golden brown and cooked through. Remove and drain from oil. Cool slightly before slicing.
  3. Put all sauce ingredients (C) in a saucepan, stir and cook until thick then pour over the chicken and serve immediately.

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