Fortunate Lemon Chicken
4 whole boneless chicken breasts, skin off
½ cup cornstarch (corn flour)
3 tbls water
4 egg yolks – beaten
shallots – chopped
½ cup lemon juice
2 tsp powdered chicken stock
2 tbls cornstarch (corn flour)
2 tbls honey
2½ tbls brown sugar
1 tsp grated ginger
1¾ cups water
For the sauce combine all the ingredients in a saucepan and stir over a low heat until it boils and then thickens.
Cut chicken breast fillets into 3-4 pieces, lay flat and pound slightly.
Place cornflour in a bowl and slowly add the water and egg yolks. Add salt and pepper to your liking.
Dip chicken pieces into this batter, drain well.
Place a couple pieces of the battered chicken at a time into deep hot oil and fry until lightly browned.
Drain on absorbent paper.
Slice chicken further if required.
Arrange on plates, sprinkle with shallots and spoon over hot lemon sauce.