Calamansi Chicken | Erwan Heussaff
Crispy chicken that packs a citrusy, zesty punch. INGREDIENTS: 15 pieces lollipop chicken 4 tbsp soy sauce 2 pcs egg whites 4 tbsp cooking wine 6 tbsp 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 tsp salt 1/2 cup light chicken stock or water 1 small carrot, finely sliced 2 sprigs of spring onions, finely sliced 2 tsps cornstarch mixed into 2 tbsps of cold water STEPS: 1.) Toss chicken with the soy sauce and cooking wine and set aside for a few minutes. Lightly whip the egg whites until just frothy then whisk through the rice flour. 2.) Heat the oil in a deep frying pan. 3.) Dip the chicken into the batter and shake off excess. 4.) Fry the chicken pieces for around six minutes, turning after three minutes, until lightly brown all over. Drain excess oil. 5.) Bring the sugar, vinegar, calamansi juice, salt and stock to a boil in a small saucepan or clean wok. 6.) Add the carrot and spring onion and toss until the vegetables are softened. 7.) Stir in the cornstarch mixture and cook for about one minute until thickened. 8.) Slice the chicken and arrange it on top of shredded lettuce. 9.) Pour the sauce over the chicken and serve. For more amazing recipes download the Tastemade App: http://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming http://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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