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food

Calamansi Chicken

Crispy chicken that packs a citrusy, zesty punch.

Ingredients

Chicken

  • 15 pieces lollipop chicken
  • 4 tablespoons soy sauce
  • 2 pcs egg whites
  • 4 tablespoons cooking wine
  • 6 tablespoons rice flour
  • Cooking oil for frying

Calamansi Sauce

  • 1/4 cup sugar
  • 1/4 cup white vinegar
  • 15 pcs calamansi, juiced
  • 3 lemons
  • 1/4 teaspoon salt
  • 1/2 cup light chicken stock or water
  • 1 small carrot, finely sliced
  • 2 sprigs of spring onions, finely sliced
  • 2 teaspoons cornstarch mixed into 2 tablespoons of cold water

Steps

Chicken

  1. Toss chicken with the soy sauce and cooking wine and set aside for a few minutes.
  2. Lightly whip the egg whites until just frothy then whisk through the rice flour.
  3. Heat the oil in a deep frying pan.
  4. Dip the chicken into the batter and shake off excess.
  5. Fry the chicken pieces for around six minutes, turning after three minutes, until lightly brown all over. Drain excess oil.
  6. Slice the chicken and arrange it on top of shredded lettuce.
  7. Pour the sauce over the chicken and serve.

Calamansi Sauce

  1. Bring the sugar, vinegar, calamansi juice, salt and stock to a boil in a small saucepan or clean wok.
  2. Add the carrot and spring onion and toss until the vegetables are softened.
  3. Stir in the cornstarch mixture and cook for about one minute until thickened.