Ingredients

Instructions

  1. Lemon Sauce:- Mix cornflour with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar and cornflour mixture together in a saucepan.
  2. Bring to the boil and cook for 1 minutes.
  3. Set aside while preparing chicken.
  4. Crisp Chicken:- Lightly beat the egg whites, cornflour and water together.
  5. Dip the chicken in this mixture. Heat the oil in a wok or frying pan and fry the chicken until the juices run clear.
  6. Pour over the lemon sauce and served garnished with chopped spring onion.