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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 6 |
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Ingredients:
2 egg whites |
1/2 cup cornflour |
2 tablespoons water |
350 g chicken tenderloins (i use breast slices) |
1 tablespoon oil |
spring onion, chopped |
1 tablespoon cornflour |
1/4 cup lemon juice |
1 teaspoon lemon, rind of, grated |
1 1/2 cups chicken stock |
1 teaspoon ginger, grated |
1 tablespoon brown sugar |
Directions:
1. Lemon Sauce:- Mix cornflour with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar and cornflour mixture together in a saucepan.
2. Bring to the boil and cook for 1 minutes.
3. Set aside while preparing chicken.
4. Crisp Chicken:- Lightly beat the egg whites, cornflour and water together.
5. 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. Pour over the lemon sauce and served garnished with chopped spring onion.
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