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For the most versatile of dads, a play of sweet and tangy flavors in crispy chicken.

INGREDIENTS:

½ chicken, deboned
 ½ cup lemon juice
1 egg, beaten
½ cup potato starch
1 tsp annatto oil
1 tbsp puréed garlic
1 tbsp puréed ginger
½ cup chicken stock
1 tsp chicken powder
1 tbsp Chinese rice wine
oil for deep-frying
1 tsp salt
1 tsp pepper powder

PROCEDURE:
Season chicken. Dredge in potato starch, then in beaten egg, and deep-fry  until crispy. Set aside.
Sauté in pan in a little annatto oil, garlic and ginger until brown. Add chicken stock, lemon juice, sugar, and chicken powder, then allow to boil. Thicken with potato starch slurry.
Cut into portion-size crispy chicken. Place on plate and pour lemon sauce. Serve immediately.