Ingredients:
1 chicken (about 1 kg) jointed
2 egg whites, beaten
20 gm cornflour ) mix together
50 gm plain flour ) well
2 big onions, cut in rings
Salt, pepper and mustard to taste
Oil for deep frying
3 red chillies, chopped
20 gm cornflour
4 cloves garlic, chopped
¼ litre water
Lemon Sauce:
Juice of 3 big lemons
Salt and sugar to taste
Dash of mustard and pepper
Method:
Season chicken. Dip in beaten egg white and coat well with the two thoroughly mixed flours. Deep fry in hot oil over medium heat till golden brown and chicken is cooked.
Strain oil into another clean wok and let it heat up again.
Season onion rings with salt, pepper and mustard and dredge them in the remaining flours. Deep fry till golden.
Spoon three tablespoons of the oil into a saucepan. Fry garlic till light brown. Mix cornflour with water and pour over the garlic. Bring to boil. Add sugar and seasonings. Stir well.
Turn off heat and stir in the lemon sauce. Serve with the chicken pieces.
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