Lemon Chicken
Coat the chicken breasts in the beaten egg, the flour, and then egg again. then deep-fry the chicken until golden brown.
For the sauce, heat a little oil in a wok, add all the ingredients and bring to the boil, stirring constantly. Then take the wok off the heat.
Cut the chicken lengthwise, and peice the lemon slices in between the chicken pieces.
Pour the sauce and serve.
- 4 chicken breasts, skinned
- Vegetable oil for deep frying
- Lemon slices
- 2 eggs, beaten
- 2 tbsp flour
For the sauce:
- 1 tbsp cornflour
- 6 tbsp cold water
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp sweet sherry
- 2 tbsp castor sugar