2 tbsps white flour
1/2 tsp baking powder
1 1/2 tsps cornflour
1 egg
1/4 tsp salt
2 dssps water
4 fl oz groundnut oil for frying
LEMON SAUCE...
2 dssps lemon juice
1 lemon, cut in thin slices
5 tbsps rich chicken stock
1 tsp rice wine or dry sherry
1 dssp sugar
1 scant tsp salt
white pepper to taste
1 scant tsp cornflour mixed with
1 scant tsp water
1 1/2 tsps sesame oil
Instructions...
1) Beat the chicken breasts lightly between two peices of
plastic wrap.Combine all the batter ingredients together
in a medium sized bowl and mix well. Add the flattened
chicken and coat thoroughly.
2) Heat the wok until hot and add the oil. Fry the chicken
peices over a moderate heat until they are brown and
crisp, about 2 minutes on each side.Drain on paper
towels.
3) Drain the wok and wipe clean. Add the lemon sauce
ingredients and simmer for 2 minutes. Meanwhile cut the
chicken into bite size peices and arrange on a serving
plate. Pour the sauce over the chicken and serve at once.
