Calamansi Chicken

3pcschickenbreastfillet
1tbspsoysauce
2pcseggwhites
1tbspcookingwine
4tbspcornflour
Cookingoilforfrying
Shreddediceberglettucetoserve

Calamansisauce:

cupsugar
cupwhitevinegar
10pcscalamansi,juiced
tspsalt
cuplightchickenstockorwater
1smallcarrot,finelysliced
2sprigsofspringonions,finelysliced
2tspscornstarchmixedinto2tbspsofcold
water

PROCEDURE:

Tosschickenwiththesoysauceandcooking
wineandsetasideforafewminutes.Lightly
whiptheeggwhitesuntiljustfrothythenwhisk
throughthecornflour.
Heattheoilinadeepfryingpan.
Dipthechickenintothebatterandshakeoff
excess.
Frythechickenpiecesforaroundsixminutes,
turningafterthreeminutes,untillightlybrown
allover.Drainexcessoil.
Forthesauce,bringthesugar,vinegar,
calamansijuice,saltandstocktoaboilina
smallsaucepanorcleanwok.
Addthecarrotandspringonionandtossuntil
thevegetablesaresoftened.
Stirinthecornstarchmixtureandcookfor
aboutoneminuteuntilthickened.
Slicethechickenandarrangeitontopofthe
shreddedlettuce.
Pourthesauceoverthatandserve.

Korean Style Fried Chicken

Ingredients:
kilo chicken wings
Salt to taste
Black pepper to taste
1 cup cornstarch
1 cup potato starch
Ingredients for Soy-Garlic Glaze
1 small white onion, thinly sliced
3 cloves garlic, minced
cup light soy sauce
cup mirin
tsp garlic powder
2 tbsps brown sugar
1 tsp ginger, minced
Sesame seeds for garnish
Cornstarch-water mixture:
1 tbsp cornstarch
2 tbsps water

1. Pat dry chicken wings. Season with salt

and pepper. Dredge with cornstarch and
potato starch.
2. Deep-fry until golden brown. Drain on
paper towels.
3. In another pan, combine onion, garlic,
soy sauce, mirin, brown sugar, garlic
powder and ginger. Heat on medium-low
heat and stir until sugar is fully dissolved.

4. In a small bowl, place cornstarchwater mixture. Add to the sauce and

stir until slightly thick.
5. Fry chicken again in hot oil. Drain.
Brush chicken pieces with soy-garlic
mixture.

Pepper Tofu
Ingredients:
3 blocks tofu, firm
cup cornstarch
tsp salt
tsp black pepper, ground
tsp 5 spice powder

1 cup basil leaves, fresh

Cooking oil for frying
Procedure:
1. Drain tofu and pat dry with paper
towel.
2. Cut tofu into 1 inch square.
3. In a frying pan, heat oil on mediumhigh heat.
4. In a mixing bowl, mix cornstarch,
salt black pepper and 5 spice powder.
5. Dredge tofu in the cornstarch
mixture.
6. Deep-fry tofu in hot oil. Browning all
sides. Drain on paper towels
7. Fry Basil leaves in batches until
crispy, Drain on paper towels
8. Add more black pepper and 5 spice
powder by shaking on fried tofu
according to taste.