INGREDIENTS:
1-2 Chicken Thighs or Chicken Breast (I used chicken breast)
2 tablespoons Soy Sauce
1/4 teaspoons White Pepper Powder
1/4 cup Flour
SAUCE:
1 Lemon, juiced
1/8 teaspoon Turmeric Powder
1.5 tablespoons Cornstarch
4 tablespoons Sugar
1/3 cup Water
DIRECTION:
1. Cut a few lines on each chicken thigh to prevent it cruel up during cooking.
2. In a bowl, add chicken, white pepper and soy sauce; mix well. Let it marinate for about 15 minutes.
3. Add the flour on a plate. Coat both side of each chicken thigh with flour.
4. Heat up 1/4 cup vegetable oil over high heat. Pan-fry the chicken until the skin is crispy, about 8 minutes. Turn the chicken over, and fry the other side for another 8 minutes. Transfer the chicken to the serving plate. Cut it into bite size.
5. In a same pan, add the sauce ingredients. With high heat, cook until the sauce is thicken and pour it over the chicken. Serve the chicken with steamed rice.
