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.
Prep and Cooking Time 1 hour and 50 minutes
1 whole chicken,
cut into serving pieces
all-purpose flour for dredging
For the marinade
1/3 cup rice wine
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon pepper
For the sauce
2 tablespoons oyster sauce
1/4 cup lemon juice
1/3 cup honey
1/4 cup soy sauce
2 tablespoons chili garlic sauce
3 teaspoons shredded ginger
2 tablespoons cornstarch
1/2 cup water
chopped 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 | Styling by Sharlene Tan
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