Lemon Chicken Recipe

You and your kids will LOVE this zingy chicken recipe.

6 chicken breasts, boneless & skinless
1/2 cup cornflour
1/2 teaspoon salt
1/4 teaspoon pepper
6 egg yolks, lightly beaten
1/2 cup water
4 tablespoons oil
6 shallots, sliced thinly

Lemon Sauce:

6 tablespoons cornflour
3 cups chicken broth/ stock
1 cup lemon juice
6 tablespoons brown sugar
6 tablespoons honey
2 teaspoons ginger (fresh is best), minced

Cut the chicken breasts in half, rinse them under cold water then pat dry with a piece of absorbent towel.
Tenderise chicken breasts (you could either use a rolling pin, or the way I do it is to put one chicken breast at a time into a plastic bag, secure the bag, then pound it like crazy!).
Mix together cornflour, salt and pepper in a bowl.
Add in the egg yolks, the water and then stir to make a batter.
Dip each chicken breast into the batter.
Fry the chicken breasts in oil in a wok or skillet, two at a time.
Remove the chicken from the wok or skillet and drain on more absorbent paper.
Cut the fried chicken breasts into large strips.
Arrange strips on a plate.
Combine all of the ingredients for lemon sauce in a saucepan.
Cook over a medium heat, stirring constantly, for 5 minutes or until sauce boils and thickens.
Pour the lemon sauce over the chicken strips.
Use the sliced green onions to garnish.
Serve on a bed of steamed rice.

Serves: 4-6.