Lemon Chicken Chinese Style
A: Season the chicken like a sabayon style consistency (may be lighter)
with sesame oil(a little), salt,pepper, sugar,bicarbonate of soda, light soya and vesok(chinese favourite).whole egg and motor car flour(In chinese restaurant in Asia motor car flour is a favourite amongst chinese chef
B: Preferable use chicken boneless leg, do some trimming and flatten it.
Marinate chicken in A and deep fry(Control the oil temperature not too hot fry until it float up and colour must be golden brown)Chicken must be crispy be generous with the motore car flour.
LEMON SAUCE(keep in the container and use later)
100g white rice vineager(from China in a bottle)
1litre water(keep some water to dilute with custard powder)
200g Lemon squash concentrate(sunkrist brand)
1nos lemon squeeze the juice
60g Custard powder
Bring vineager,water, lemon squeeze,lemon juice and salt to a rapid boil
and finally thicken with the (custard and water mixture) once it boil stop the fire.
To serve: Cut/chop the chicken and top with the lemon sauce sparingly)