Oh man, this is a real treat, crisp chicken in a light batter with a lemony ginger sauce that is unbelievably good. It’s tasty, fresh and clean food best served with egg fried rice and a simple vegetable dish like the pak choy. (4 people)
What you need
3 skinless boneless chicken breasts cut into narrow strips
3 egg whites
1 1/2 tablespoons Maizena (cornflour)
Oil for frying
60ml lemon juice
1 cup water
2 chicken stock cubes
2 teaspoons grated ginger
3cm piece fresh ginger peeled and thinly sliced
1 tablespoon Maizena
1 tablespon honey
2 tablespoons sugar
Chopped spring onion to garnish
Lightly beat the egg whites, add the cornflour and whisk well until completely combined. Add the chicken strips and mix until they are all covered in the batter.
Heat about 4cm of oil in a wok
Take the strips from the batter individually and drop into the oil. Allow them to cook until golden brown and crisp. Remove from the oil and drain on kitchen paper. Place in a low oven to keep warm.
Wipe the wok clean, add the water, lemon juice, grated ginger, honey, sugar and crumble in the chicken stock cubes. Give it a good stir and bring it to the boil. Now combine the maizena and 1 tablespoon of water together then add to the sauce, reduce the heat and stir constantly until the sauce thickens. Simmer for about 2 or 3 minutes to cook the maizena. Remove the sauce from the wok and set aside.
Last part… Wipe the wok clean again and add a little oil to the wok, add the sliced ginger and stir fry for one or 2 minutes.
Add back the sauce and simmer for another 2 minutes.
Place the chicken pieces in a bowl and pour over the sweet lemony nectar. Garnish with a few sliced spring onions.