Summary

Ingredients

• 2 teaspoons rice wine, Chinese
• 0.5 teaspoon ½ ginger, fresh, mashed
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper, ground white
• 500 g chicken breast fillet (s), halved
• 1 egg (s), whisked
• 75 g cornstarch
• 500 ml frying oil
• 1 lemon (s)

For the sauce:

• 90 ml lemon juice
• 1 ½ teaspoon vinegar
• 175 ml chicken broth
• 90 g suar
• 3 teaspoons cornstarch
• 1 lemon (s)

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Instructions

1. Mix the wine, ginger, salt and pepper in a bowl. Brush the chicken with the marinade. Cover with cling film and marinate in the refrigerator for 20 minutes.
2. For the sauce, put all the ingredients except the lemon wedges in a saucepan and bring to the boil. Reduce the temperature, simmer the sauce for about 3 minutes, stirring frequently, until the sauce thickens and becomes translucent. Put aside.
3. Turn the chicken first in egg, then in cornstarch. Heat the oil in a wok (or a deep pan). Fry the meat in several servings for about 7 minutes until golden brown. Lift out and drain on kitchen paper.
4. Add the sliced lemon to the sauce and let it get hot over medium heat, stirring occasionally.
5. Slice the meat diagonally and serve with the lemon wedges. Pour the sauce over it. Rice tastes good with it.