Monday, July 28, 2008
aahh...my favourite to go along with chinese/thai fried rice.
Pour the sauce over the chicken when u are about to serve, to prevent sogginess.
1/2 kg of chicken breast/ fillet - washed and pat dry with kitchen paper.
Dip into all purpose seasoned flour, then into beaten egg, then into the flour again. Dust off excess flour and deep fry by the batch till golden brown and crisp. Set aside.
1/2 cup lemon juice
2 tablespoons honey
2 teaspoons grated ginger
1 cup chicken stock
1 teaspoon soy sauce
1 tablespoon cornflour
2 tablespoons water
Place lemon juice, honey, ginger, stock and soy in a small saucepan. Bring to the boil. Mix the cornflour and the water together. Add to the sauce and simmer until thickened. Remove from heat.