Ingredients

The following ingredients have 4 Servings
  • 1 tsp root ginger crushed
  • 3 tsp white wine
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 90 ml lemon juice
  • 175 ml Massel Chicken Style Liquid Stock
  • 1 1/2 tsp white vinegar
  • 90 g caster sugar
  • 5 tsp cornflour
  • 2.00 lemon thinly sliced
  • 4 chicken breast fillets trimmed
  • 1 egg lightly beaten
  • 80 g cornflour
  • 500 ml vegetable oil

Instruction

  • Marinade: Combine ginger root, white wine, salt and pepper.
  • Trim chicken to even thickness. Brush marinade over chicken and refrigerate for 20 minutes covered with plastic wrap.
  • Sauce: Place all ingredients except lemon slices in saucepan.
  • Simmer while stirring until sauce thickens slightly and becomes clear. Remove from heat and set aside.
  • Chicken: Dip chicken in beaten egg and then into cornflour. Ensure that chicken is well coated.
  • Fry in medium-hot oil until golden brown and crispy, approximately 8 minutes.
  • Remove and drain on kitchen paper towels.
  • Add sliced lemon to sauce and reheat, stirring occasionally.
  • Slice chicken and arrange with lemon slices neatly on plate. Drizzle sauce and serve.