Chicken Recipes - Boneless Lemon Chicken

Ingredients

• 2 chicken breasts (about 400 g/13 oz)

• 1/2 cup flour

• 1/2 cup corn-flour (cornstarch)

• 3 egg whites

• 4 cups deep-frying oil

SAUCE:

• 1 cup chicken stock

• juice or 1 large lemon

• few drops yellow food coloring

• few drops lemon essence

• salt and pepper

• 1 tbsp corn-flour

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Method:

1. Skin and trim the chicken breasts and coat lightly with the flour. Sift the remaining flour and corn-flour (cornstarch) into a bowl, add enough cold water to make a thick batter. Beat the egg whites to peaks and fold into the batter.

2. Heat the deep oil. Coat the chicken with batter and deep-fry for about 6 minutes until cooked through and the batter crisp and golden, remove and drain well.

3. Bring the stock to a boil in a small saucepan and add the lemon juice, coloring and lemon essence. Season on taste with salt and pepper.

4. Mix the tablespoon of corn-flour (cornstarch) with a little water, stir into the sauce and boil until thickened. Slice the chicken, pour on the sauce and serve at once.