Crispy chicken that packs a citrusy, zesty punch.INGREDIENTS:15 pieces lollipop chicken4 tbsp soy sauce2 pcs egg whites4 tbsp cooking wine6 tbsp rice flourCooking oil for fryingCalamansi sauce1/4 cup sugar1/4 cup white vinegar15 pcs calamansi, juiced3 lemons1/4 tsp salt1/2 cup light chicken stock or water1 small carrot, finely sliced2 sprigs of spring onions, finely sliced2 tsps cornstarch mixed into 2 tbsps of cold waterSTEPS:1.) Toss chicken with the soy sauce and cooking wine and set aside for a few minutes. Lightly whip the egg whites until just frothy then whisk through the rice flour.2.) Heat the oil in a deep frying pan.3.) Dip the chicken into the batter and shake off excess.4.) Fry the chicken pieces for around six minutes, turning after three minutes, until lightly brown all over. Drain excess oil.5.) Bring the sugar, vinegar, calamansi juice, salt and stock to a boil in a small saucepan or clean wok.6.) Add the carrot and spring onion and toss until the vegetables are softened.7.) Stir in the cornstarch mixture and cook for about one minute until thickened.8.) Slice the chicken and arrange it on top of shredded lettuce.9.) Pour the sauce over the chicken and serve.For more amazing recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade