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Philippine Artisan Flavoured Sauces, Condiments & Preserves

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3 chicken breast, cut in cubes

1 tbsp light soy sauce

1 egg white

1 tsp shaoxing wine

4-5 tbsp flour


150ml chicken stock

1 tsp light soy sauce

3 tbsp RoniB's Kitchen Kalamansi Marmalade

lemon zest from half a lemon


Cooking oil

5 cloves of garlic, minced

1 inch ginger, grated

Make a slurry: 1 tbsp cornflour with 1 tbsp water

Salt and pepper, to taste

How to

  1. In a bowl, mix together ingredients for the marinade with the chicken breast. Set aside for at least 20-30 minutes.

  2. At the end of marinading time, add the flour into the bowl. Mix well, making sure chicken is well coated with the flour mixture. Shake off any excess flour.

  3. In another bowl, mix together ingredients for the sauce. Set aside.

  4. Heat oil in a deep pan and fry the floured chicken pieces until golden brown. Set aside.

  5. In the same pan, add a little more oil and lightly fry garlic and ginger until fragrant.

  6. Add the sauce mixture and simmer for about 4-5 minutes. Add the slurry. Stir constantly until the sauce thickens.

  7. When sauce has thickened, add the fried chicken pieces and mix gently to coat each piece evenly.

  8. Sprinkle with spring onions.

Inspired by the dish, lemon chicken, this is a cheat version using our Kalamansi Marmalade. The results are delicious. Really easy. Perfect for week day dinners.

Kalamansi Chicken

4-5 servings