Posted by olivia lewis on 6:36 AM
| Ingredients : |
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| Chicken
breasts |
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4 whole |
| Cornflour |
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½ cup |
| Water |
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¼ cup |
| Egg yolks |
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4 egg |
| Spring
onion, chopped |
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6 spring |
| Oil for
deep-frying |
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| For the
lemon sauce : |
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| Chicken
stock cubes |
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2 cubes |
| Honey |
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: |
2 tbsp |
| Brown sugar |
: |
2½ tbsp |
| Grated fresh
ginger |
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1 tbsp |
| Water |
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1¾ cups |
| Cornflour |
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2 tbsp |
| Lemon juice |
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½ cup |
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| Method : |
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| * Carefully
remove skin from chicken. Using sharp knife, remove chicken meat from breasts
to make 8 fillets. |
| * Pound
chicken lightly to flatten. |
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| * Blend
cornflour and water in bowl, add lightly beaten egg yolks; mix to a smooth
batter. |
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| * Dip
chicken into batter; drain away excess batter. |
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| * Deep-fry
chicken in batches in hot oil until light golden brown and cooked
through; |
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| drain on absorbent paper, keep warm. |
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| * Slice
chicken fillets into 3 or 4 pieces, serve topped with lemon sauce and chopped
shallots. |
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| * Lemon
sauce: Combine crumbled stock cubes, honey, sugar, ginger, water and blended
cornflour and |
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| juice in pan, stir over heat until the
sauce boils and thickens. |
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