Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 egg (s), including the egg white, whisked lightly
• 2 teaspoons corn flour
• 0.25 teaspoon ¼ salt
• 0.25 teaspoon ¼ ginger, grated
• 3 tablespoon oil

For the sauce:

• 2 teaspoons corn flour
• 2 tablespoon water
• 6 teaspoons sugar, fine
• 2 tablespoon lemon juice
• 200 ml chicken broth
• 2 teaspoon soy sauce
• 1 teaspoon sherry, dry

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Instructions

1. Wash and pat dry the chicken breast. Cut the fillets diagonally into strips approximately 1 cm thick.
2. In a bowl, whisk together the egg white, corn flour, salt, and ginger. Add the chicken strips and mix well. Cover and refrigerate for 30 minutes.
3. Heat the oil in a wok over medium heat. Drain the marinade from the chicken strips. Add the strips to the wok and fry over medium heat until almost brown and the internal temperature reaches 74°C / 165°F. Transfer to a warm plate. Pour excess oil into an ovenproof dish.
4. For the lemon sauce: Mix corn flour with water to a smooth paste. Add this mixture to the wok with the remaining sauce ingredients. Cook over high heat for 1 minute, stirring constantly.
5. Return the chicken strips to the wok, gently turn them 2 to 3 times to coat with sauce, and serve immediately with rice, noodles, or fried vegetables.