by Dorothy Ferreria
1 kilo chicken breasts or thighs, skinned, deboned and cut into chunks.
1/2 c rock salt
oil for frying
1/2 c cornstarch
2 c sifted all-purpose flour
1 whole egg
2 cups water
1/3 c granulated white sugar
1 1/2 t fine salt
1/4 c unsweetened pineapple uuice
2 T cornstarch
1 c water
1 t soy sauce
1 American lemon, washed and sliced thinly into rounds
1. Rub the chicken with salt, rinse and pat dry. Set aside. Heat about a cup of oil in a large frying pan. While waiting for the oil to heat up, prepare the batter.
2. To prepare the batter, combine the cornstarch, the flour, the egg and the water in a bowl. Mix with a wire whisk until smooth. Dip the chicken in the batter and fry over medium heat until golden brown. Drain on paper towels to blot out excess oil. Arrange the chicken pieces in a serving platter. Set aside.
3. For the sauce, combine the first 6 ingredients in a saucepan. Cook over medium heat until slightly thick. Remove from heat and quickly stir in the lemon slices.
Dorothy suggests serving the sauce separately to preserve the crispiness of the chicken. But I poured the sauce on top of the chicken immediately before serving.