Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 60 minutes
Course: Main
INGREDIENTS
½ cup lemon juice
2 tablespoons honey
2 teaspoons grated ginger
1 cup chicken stock
1 teaspoon soy sauce
1 tablespoon cornflour
2 tablespoons water
4 medium chicken breasts, halved horizontally
2 eggs, lightly beaten
cornflour, to coat
oil for frying
shallots, sliced on an angle, to garnish
METHOD
Place lemon juice, honey, ginger, stock and soy in a small saucepan. Bring to the boil. Mix the cornflour and the water together. Add to the sauce and simmer until thickened. Remove from heat.
Trim chicken of excess fat. Dip into the beaten egg and then into cornflour. Shake any excess cornflour.
Half fill a wok with oil and heat until a cube of bread browns in 15 seconds. Add chicken and cook for about 5 minutes or until golden and cooked through. Drain on crumpled paper towel.
Gently rewarm the sauce. Slice the chicken and serve drizzled with the sauce and garnished with shallots.