|Dry sherry||2 Tablespoon|
|Light soy sauce||2 Tablespoon|
|Garlic||4 Clove (20 gm), crushed|
|Finely chopped ginger root||2 Teaspoon (Fresh)|
|Onions spring||4 , chopped|
|Plain flour||50 Gram|
|Eggs||2 Small, beaten|
|Sunflower oil||2 Cup (32 tbs) (For Deep Frying)|
|Lemon slices||4 (For Garnish)|
|Parsley sprigs||1 (For Garnish)|
Place the wine or sherry, soy sauce, sugar, garlic, ginger and spring onions in a bowl.
Add the chicken, turn to coat thoroughly and leave to marinate for 30 minutes.
Remove the chicken, reserving the marinade.
Sift the flour into a bowl and beat in the eggs.
Grandually beat in the marinade to form a smooth batter.
Dip the chicken into the batter and turn to coat evenly.
Heat the oil in a wok to 180C or until a cube of day-old bread browns in 30 seconds.
Deep-fry the chicken for 12-15 minutes until golden and cooked through.