2 large chicken breast fillets
1 tbsp Wing Yip Shaohsing Wine
1 tbsp Wing Yip Light Soya Sauce
1 egg lightly beaten
1 tsp chopped garlic
2 tsp grated ginger
3 tbsp cornflour
1 spring onion (fine chopped)
vegetable oil for deep frying
juice from 2 lemons (3-4 Tbsp)
3 tsp sugar
pinch of salt
1/2 tsp Wing Yip Sesame Oil
60ml chicken stock
1 tsp cornflour
Slice the chicken into pieces roughly 4cm x 2cm.
Make up a marinade with the soya sauce, Shaohsing wine, spring onion, garlic and ginger.
Add the sliced chicken, mix well and marinate for one hour in the refrigerator.
Beat the egg and add to the marinating chicken.
Drain excess marinade and coat the chicken pieces in the cornflour, either by dipping each piece in the cornflour or mixing it altogether in a plastic bag.
Separate the chicken on a tray once it has been coated.
Heat about 250ml vegetable oil in a wok or you may use a deep fat fryer for this stage of the recipe.
Add half the chicken pieces individually to the hot oil and cook until it is golden brown and crispy. Using a slotted spoon or sieve, remove the cooked chicken from the wok and place on kitchen paper to absorb any excess oil.
Continue frying until all the chicken has been cooked.
Drain wok and wipe clean.
Mix the sauce ingredients together and heat in the wok until the sauce thickens.
Add the chicken and coat lightly in the sauce.