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Calamansi Chicken Recipe


  • 3 pcs chicken breast fillet
  • 1 tbsp soy sauce
  • 2 pcs egg whites
  • 1 tbsp cooking wine
  • 4 tbsp cornflour
  • Cooking oil for frying
  • Shredded iceberg lettuce to serve
  • Calamansi sauce:
  • ¼ cup sugar
  • ¼ cup white vinegar
  • 10 pcs calamansi juiced
  • ¼ tsp salt
  • ½ cup light chicken stock or water
  • 1 small carrot finely sliced
  • 2 sprigs of spring onions finely sliced
  • 2 tsps cornstarch mixed into 2 tbsps of cold water


  • 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 cornflour.
  • Heat the oil in a deep frying pan.
  • Dip the chicken into the batter and shake off excess.
  • Fry the chicken pieces for around six minutes, turning after three minutes, until lightly brown all over. Drain excess oil.
  • For the sauce
  • Bring the sugar, vinegar, calamansi juice, salt and stock to a boil in a small saucepan or clean wok.
  • Add the carrot and spring onion and toss until the vegetables are softened.
  • Stir in the cornstarch mixture and cook for about one minute until thickened.
  • Slice the chicken and arrange it on top of the shredded lettuce.
  • Pour the sauce over that and serve.