4 Chicken Breasts
1 Tablespoon Sherry
1 Egg (beaten)
4 Tablespoons Flour
2 Tablespoon Water
250ml Water
1 Tablespoon Caster Sugar
1 Lemon
1 Tablespoon Cornflour
1 Teaspoon Salt
Oil
Lemon Slices to Garnish
250g Rice (or serve with whatever you fancy)
Equipment
1 SHARP Knife
1 Chopping Board
1 Small Frying Pan
1 Large Frying Pan
1 Mixing Bowl
1 Small Mixing Bowl
1 Zester
Kitchen Paper
Slotted Spoon
1 Large Pan 2/3rds full with boiling salted water if you are having rice.
The Good Bit
- Start by heating a splash of oil in the little pan, add in 250ml of water, the sugar, 1 tablespoon of lemon juice, the cornflour, salt and 1 teaspoon of lemon rind, bring to the boil and stir until smooth, remove from the heat.
- Cut the chicken into strips about 1cm across, drop in the mixing bowl along with the sherry and a sprinkle of salt and pepper, leave for 30 minutes.
- When you are ready to start cooking the meal, if you are having rice, put that on now. then make a batter from the egg, flour and 2 tablespoons of water, dip each chicken strip in it then fry in a shallow amount of oil in the large frying pan/wok, when they are all golden and crispy pull out and drain on a piece of kitchen paper.
- serve on a bed of rice with the lemon sauce drizzled over the top.
