Prep 35 mins
Cook 1 min
- 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
- 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.
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.
Delicious lemon chicken!! I will be making this one again, thanks for posting. the chicken cooked up crisp with the cornstarch coat and the lemon sauce was perfect; I added the chicken to the lemon sauce in the pan to reheat the sauce and added the spring onion to it in the pan too, served it nice and hot with orange asparagus and baked potato. lovely delicious meal, thanks!!!
For the Americans out there, I believe cornflour in this recipe means cornstarch. In commonwealth countries the terms are interchangeable, hence the confusion.