You can prepare this dish ahead of time by deep-frying the chicken until it’s half-cooked. Keep it in the freezer and when ready to cook, thaw out chicken, fry completely until golden and mix with sauce.Serves 8 Prep and Cooking Time 1 hour and 50 minutes
1 whole chicken, cut into serving piecesall-purpose flour for dredgingFor the marinade1/3 cup rice wine1/2 cup cornstarch1 teaspoon salt1 teaspoon pepperFor the sauce2 tablespoons oyster sauce1/4 cup lemon juice1/3 cup honey1/4 cup soy sauce2 tablespoons chili garlic sauce3 teaspoons shredded ginger2 tablespoons cornstarch1/2 cup waterchopped spring onions for garnish
1 Mix together ingredients for marinade in a bowl.2 Put in chicken and mix until all the pieces are coated with the marinade. Set aside for 1 hour in the refrigerator.3 After 1 hour, heat enough oil in pan to deep fry chicken pieces.4 Coat each piece of chicken in flour before frying.5 Drain excess oil in paper towels.6 Make the sauce: Mix together all ingredients for the sauce in a wok and boil until thick and syrupy.7 Toss in chicken pieces in the sauce until well-coated.8 Garnish with chopped spring onions. Serve immediately.
Photography by Ocs Alvarez
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