4 chicken breasts cut into bite-sized chunks
2 tablespoons soy sauce
2 egg yolks
3 1/2 tablespoon cornflour
2 tablespoons cold water
Oil for frying
For the Sauce
100ml lemon juice
3 tablespoons sugar
1 tablespoon cornflour
salt and freshly ground black pepper
The method is almost exactly the same as the recipe I was following.
Cut the chicken into bite sized pieces and marinate in the soy sauce. Whilst the chicken is marinating in a small saucepan put in all the sauce ingredients and whisk over a medium heat (high heat will make your fingers burn) until it starts to thicken and froth up.
Reduce the heat to low and stir every once in a while to keep it liquidy rather than turning into a jelly.
Heat some oil in a frying pan (don't use a wok, it needs to be a heavy pan) and put your oven on to gas mark 2.
Mix together the egg yolks and cornflour (it turned my cornflour into yellow cornflour) and add the water when the yolk and flour is well mixed. This should be a thick batter which you can then pour onto the chicken and give a good stir to make sure that everything is covered well.
Fry the chicken in the frying pan in batches, it cooks quite quickly and to keep it warm I transferred it to a tray and put in the oven.
Drizzle the lemon sauce over the chicken and serve.
I served the chicken with prawn crackers and plain white rice. Tops, Daddy and I all had the lemon sauce but BB just had Chinese Chicken Nuggets! This was one of the best meals I had cooked in quite a while, as everybody ate all of it!
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