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Export 15 ingredients for grocery delivery
Step 1
To make the sweet and sour sauce, place the orange, lemon, and ginger into a medium pot with 5 cups of water. Bring to a boil and simmer for 30 minutes.
Step 2
Drain the water through a sieve into another pot, pressing the fruit into the sieve to release all the water and juice. Discard the solids.
Step 3
Add the sugar, vinegar, and ketchup to the pot with the water and juice and whisk until well blended. Place the pot over medium-high heat and bring to a simmer.
Step 4
Combine the cornstarch and 3 tablespoons of water in a small bowl. Slowly pour the cornstarch slurry into the sauce, stirring constantly until the sauce thickens. Remove from the heat and store any unused sauce in an airtight container.
Step 5
To make the fried chicken, place the chicken in a medium bowl along with 1 egg, 1/4 teaspoon of white pepper, 1/2 teaspoon of granulated garlic, 1/2 teaspoon of salt, 2 tablespoons of cornstarch, and the rice cooking wine. Mix well. Allow the mixture to marinate for about 15 minutes.
Step 6
In another medium-sized bowl, combine the self-rising flour, 1/4 teaspoon of white pepper, 1/4 teaspoon of granulated garlic, 1/4 teaspoon of salt, 1 egg, and 2 tablespoons of vegetable oil. Add 1 1/2 cups of water and stir until the batter has a uniform texture.
Step 7
Add the vegetable oil to a pot until it reaches a depth of 4 inches. Heat the oil to 350°F.
Step 8
Batter the chicken by taking a piece from the marinade and using a skewer to dip it into the batter.
Step 9
Carefully lay the battered chicken into the oil and fry until lightly golden brown. Remove the chicken from the oil for about 1 minute. Return the chicken to the oil and fry for an additional minute to make it extra crispy.
Step 10
Drain the chicken on a wire rack and serve with sweet and sour sauce.
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