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 |
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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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