Lemon Chicken

Pan-fried boneless chicken breasts in tangy lemon sauce.

Ingredients:

750 grams to 1 kilo skinless, boneless chicken breast meat cut into bite size pieces

1 tbsp soy sauce

1/2 teaspoon salt

2 eggs

1/4 cup cornstarch

1/2 teaspoon baking powder

Oil for frying

Lemon Sauce:

4 1/2 tbsp sugar

4 1/2 tbsp lemon juice

4 1/2 tbsp chicken stock

3/4 tsp salt

2 tsp cornstarch

1 1/2 tsp sesame oil

Rind from lemon

1 1/2 tsp yellow food coloring (optional)

Procedure:

In a large bowl combine the chicken, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.

In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat oil. Coat chicken with batter and fry in wok until browned. Set aside.

For sauce:

Cook sauce until thick over high heat, stirring constantly. Pour sauce over chicken pieces. Serve hot.