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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
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