| Chicken Breasts, Cut Into Small-Ish Pieces | 4 |
| For The Marinate | |
| Soy Sauce | 1 tablespoon |
| Salt | A pinch of |
| For The Lemon Sauce | |
| Chicken Stock | 150 ml |
| Sugar | 3 tablespoons |
| Lemon Juice | 1 tablespoon |
| Corn Flour (Corn Starch) | 1 tablesppon |
| Lemon Slices | 2 |
| Oil | 1 tablespoons |
| For The Batter | |
| Egg | 1 |
| Cornflour (Corn Starch) | 2 tbsp cornflour (corn starch) |
| Baking Soda | ΒΌ teaspoon |
| Oil For Deep Frying | 4 cups |
| To Garnish (Optional) | |
| Spring Onions | Some |
Mix the chicken with the marinade ingredients and leave to marinate in the ‘fridge for 30 minutes.
Whisk together the batter ingredients and add them to the chicken.
Deep fry the chicken pieces in oil (at 170-180°C) for 5-6 minutes. Place in a dish and keep warm.
Whisk together the lemon sauce ingredients (except for the oil and lemon slices).
Gently heat the tablespoons of oil in a pan, add in the mixed sauce and the lemon slices and bring to the boil with stirring.
Once the sauce comes to the boil pour it over the chicken pieces.
Garnish with chopped spring onions (scallions) and serve with rice.