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- 4 nos big chicken breast
- 100 g batter mix
- 200 ml water
- 50 g sugar
- 12 g Knorr lime seasoning
Pat the chicken dry with paper towels.
For batter, combine flour, corn starch and salt.
Add the water and 2 tsps of oil, beat until smooth.
Heat a wok with 2-inch of cooking oil to 365°F.
Dip the chicken into the batter, swirling to coat.
Allow the excess batter to drip off Fry the chicken, a few pieces at a time, for 4-5 minutes or till golden brown, turning once.
Remove from wok and drain on paper towels.
Arrange on a serving platter and keep warm in a 300“F oven.
For sauce, combine all the ingredients, cook and stir in a saucepan until thick and bubbly.
Cook for 2 minutes, add the shivered onions and stir to coat.
Drizzle the sauce over chicken and serve Garnish with lemon slices.