LEMON CHICKEN RECIPE

INGREDIENTS

FOR THE CHICKEN

• 2 large chicken breast fillets (approx. 3/4 pound total weight), cut into bite-sized chunks
• 1 teaspoon soy sauce
• 1 egg yolk
• 1 1/2 tablespoon cornstarch
• 2-3 tablespoon canola or vegetable oil, for frying
• 4 thinly sliced scallions, to serve

FOR THE SAUCE

• 1 large lemon, zest and juice, (1/4 cup)
• 2 tablespoons sugar
• 1/4 cup water
• 1 teaspoon cornstarch
• salt and freshly ground black pepper

DIRECTION

• Place the chicken in a bowl and mix with the soy sauce.
• Leave the chicken to marinate for 30 minutes.
• To make the sauce, whip the lemon zest, juice with the sugar, water and cornstarch in a small saucepan.
• Bring to a boil, whisking constantly until thickened, then keep warm.
• Meanwhile, heat the oil in a large heavy-based saucepan.
• Take a small bowl and beat together the egg yolk and cornstarch to make a batter.
• Add the chicken in the batter and fry for three to four minutes on each side or until golden and cook thoroughly.
• Shift the chicken to a plate and spoon the warm lemon sauce over the chicken.
• Spread the scallions over the dish before serving.