Ingredients:
2 egg whites
1/2 cup cornflour
2 tablespoons water
350 g chicken tenderloins ( I use breast slices)
1 tablespoon oil
spring onions, chopped
1 tablespoon cornflour
1/4 cup lemon juice
1 teaspoon lemons, rind of, grated
1 1/2 cups chicken stock
1 teaspoon ginger, grated
1 tablespoon brown sugar
Directions:
Lemon Sauce:- Mix cornflour with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar and cornflour mixture together in a saucepan.
Bring to the boil and cook for 1 minutes.
Set aside while preparing chicken.
Crisp Chicken:- Lightly beat the egg whites, cornflour and water together.
Dip the chicken in this mixture. Heat the oil in a wok or frying pan and fry the chicken until the juices run clear.
Pour over the lemon sauce and served garnished with chopped spring onion.
Servings: 4-6
Time preparation: 35 min.
Time total: 36 min.