Lemon Chicken


4 whole chicken breasts

cup cornflour

3 tablespoons water

4 egg yolks

salt, pepper

6 shallots

oil for deep-frying


cup lemon juice

2 chicken stock cubes

2 tablespoons cornflour

2 tablespoons honey

2 tablespoons brown sugar

1 teaspoon grated green ginger

cups water



Combine lemon juice, crumbled stock cubes, corn-flour, honey, brown sugar, ginger and water in saucepan, stir over low heat until sauce boils and thickens.


  1. Carefully remove skin from chicken breasts. With sharp knife remove chicken breasts from bone, giving eight individual pieces.
  2. Pound chicken breasts out lightly.
  3. Put cornflour into bowl, gradually add water and lightly beaten egg yolks, add salt and pepper, mix well. Dip chicken breasts into this batter, drain well. Put a few pieces of chicken into deep hot oil, fry until lightly golden brown and cooked through. Drain on absorbent paper. Keep warm while cooking remaining chicken
  4. Slice each cooked chicken breast across into three or four pieces. Arrange on serving plate, sprinkle with chopped shallots, spoon hot sauce over. Serves 4.