Serves: 6
150 grams chicken breast fillets
1/2 cup cornstarch
2 egg yolks
(A)
3 tablespoons onion with ginger juice
1/2 teaspoon salt
1/2 teaspoon sugar
dash sesame oil
dash pepper
(B)
1 cup desiccated coconut
1/2 cup white raisins
1/2 cup walnut , crushed
(C)
3 tablespoons sugar
1 tablespoon lemon juice
3/4 cup water
(D)
2 teaspoons water
1 teaspoon cornstarch
Rinse the chicken and slice into thin pieces. Then marinate in (A) for 10 minutes. Dip the marinated chicken first into corn starch, then egg yolk, and finally in the mixture (B).
Heat 4 cup of oil in the wok to 280 degree F (140 degree C). Deep fry the chicken until golden brown. Remove and place on a plate. Bring (C) to a boil and mix in (D) to thicken. Pour it on top of the chicken.
Onion with Ginger Juice:
8 section green onion
3 slices ginger
3 tablespoons water
Crush the onion and ginger and add to the water. Soak until a fragrance arises. Then remove onion and ginger.