Lemon Chicken

Lemon Chicken

8 chicken fillets
1/2 tsp sugar
oil for deep frying
flour for coating

Sauce:
1 clove garlic
2 tsp grated fresh root ginger
3 Tbsp sugar
1/2 cup lemon juice
5 slices lemon, halved
1 Tbsp dry sherry
1 Tbsp soy sauce
1 cup water
2 Tbsp cornflour and water to mix

Step 1: Cut each fillet into four pieces. Place chicken pieces into a bowl, sprinkle with sugar and toss well.

Step 2: Heat oil in a wok. Lightly coat chicken pieces with flour and deep-fry, a few pieces at a time, until golden brown and tender, about 4 minutes. Drain on absorbent paper and keep warm.

Step 3: Pour off all but 1 tablespoonful of oil from the wok. Add the garlic and ginger to the hot oil and cook, stirring for 1 minute. Stir in sugar, lemon juice and lemon slices, sherry, soy sauce and water. Bring to the boil.

Step 4: Mix the cornflour with a little water to a smooth paste and add to the sauce. Bring to the boil and cook, stirring constantly until sauce thickens, about 2 to 3 minutes. Place chicken on serving plate, pour the sauce over and serve.

Serves 4-6

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