Ingredients
-
-
2
-
1/2
-
2
-
350
-
1
-
-
-
1
-
1/4
-
1
-
1 1/2
-
1
-
1
-
Directions
Crisp Lemon Chicken, , This was just ok for us, it was VERY tart and lemony and I doubled the sugar It was lovely to look at and I do like the method for cooking the chicken but for us it was just overpoweringly lemony I pounded the breasts to make them flat and served over rice, I actually do want to make this again but I am going to sub orange for the lemon This was in NO WAY bad, just very very lemony which I am sure some will love
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Steps
|
1
Done
|
Lemon Sauce:- Mix Cornflour With the Lemon Juice. Mix the Lemon Rind, Stock, Ginger, Brown Sugar and Cornflour Mixture Together in a Saucepan. |
|
2
Done
|
Bring to the Boil and Cook For 1 Minutes. |
|
3
Done
|
Set Aside While Preparing Chicken. |
|
4
Done
|
Crisp Chicken:- Lightly Beat the Egg Whites, Cornflour and Water Together. |
|
5
Done
|
Dip the Chicken in This Mixture. Heat the Oil in a Wok or Frying Pan and Fry the Chicken Until the Juices Run Clear. |
|
6
Done
|
Pour Over the Lemon Sauce and Served Garnished With Chopped Spring Onion. |
