Lemon Glazed Chicken

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add to shopping list Ingredients

1-2 large boneless, skinless chicken breasts cut into bite-sized chunks
1 tsp. Soy Sauce
1 egg yolk
1 tbsp water
1 1/2 tbsp. Cornstarch
2-3 tbsp. canola or peanut oil for frying
sauce
1/4 cup Lemon Juice
1 tbsp. lemon zest
2 tbsp. Sugar
pinch Salt And Pepper

Preparation

Put the chicken in a bowl and toss with the soy sauce. Leave to marinate for 30 minutes.

To make the sauce, whisk together the lemon zest and juice with the sugar, water and cornstarch in a small saucepan. Bring to a boil, whisking constantly until thickened, then keep warm.

Heat the oil in a large heavy-based saucepan. Whisk together the egg yolk and cornstarch in a small bowl to make a batter. Toss the chicken in the batter and fry for three to four minutes on each side until golden and cooked through.

Transfer to a plate and spoon the warm lemon sauce over the chicken. Serve over rice.

Note: Keeping the sauce warm over very low heat while battering and sauteing the chicken produces a wonderfully thick and golden sauce.

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