Crisp Lemon Chicken

• 2 egg whites
• 12 cup cornflour
• 2 tablespoons water
• 350 g chicken tenderloins (I use breast slices)
• 1 tablespoon oil
• spring onion, chopped
• 1 tablespoon cornflour
• 14 cup lemon juice
• 1 teaspoon lemon, rind of, grated
• 1 12 cups chicken stock
• 1 teaspoon ginger, grated
• 1 tablespoon brown sugar

1. Lemon Sauce:- Mix cornflour with the lemon juice.
2. Mix the lemon rind, stock, ginger, brown sugar and cornflour mixture together in a saucepan.
3. Bring to the boil and cook for 1 minutes.
4. Set aside while preparing chicken.
5. Crisp Chicken:- Lightly beat the egg whites, cornflour and water together.
6. Dip the chicken in this mixture.
7. Heat the oil in a wok or frying pan and fry the chicken until the juices run clear.
8. Pour over the lemon sauce and served garnished with chopped spring onion.

egg whites, cornflour, water, chicken, oil, spring onion, cornflour, lemon juice, lemon, chicken stock, ginger, brown sugar

Taken from www.food.com/recipe/crisp-lemon-chicken-683 (may not work)