Honey Lemon Chichen

This is a honey lemon chicken without any honey but tastewise, just as good.
I started the dish without checking the availability of the ingredients. Only when honey was needed that I started digging for it in the fridge. Oops, ran out (should have known, Leanne and her salad making binge) never mind just improvised with rock sugar. Heh! They didn't even know the difference! Bryan, a hard-to-please eater, even gave the thumbs-up. Maybe that's how some restaurants do it to cut cost.

2 chicken thighs or breast, chopped into small pieces

1 tablespoon soy sauce

1 egg

salt and pepper

1-2 tablespoon cornflour

oil for deep frying

Sauce:

2 tablespoon sugar (or rock sugar)

juice and zest of 1 lemon

2 slices ginger

1 tablespoon shao xing wine

1 tablespoon soy sauce

Marinate chicken pieces with soy sauce, egg, salt and pepper for at least 30 minutes.
Add cornflour to coat the chicken. Deep fry chicken pieces in hot oil until golden and crisp on medium heat. The fried chicken meat should be crisp outside but soft and moist inside (make sure the pieces are small enough to cook fast like, within 4-5 minutes). Drain and keep aside.

Now, put sugar in a clean, dry pan and heat until just caramelised (become honey-like).
Add the lemon juice and ginger; stir until the caramelised sugar is dissolved.
Add the wine, soy sauce and the lemon zest; cook stirring until slightly thickens.
Put chicken in and coat well with the sauce.
Dish out and serve.

Jo