Lemon Chicken

Prep Time: 20 minutes
Cooking Time: 15 minutes
Yield: 4 servings (suitable for freezing)

Ingredients
For the chicken:
2 large chicken breast fillets (approx. 3/4 pound total weight), cut into bite-sized chunks
1 teaspoon soy sauce
1 egg yolk
1 1/2 tablespoons cornstarch
2-3 tablespoons canola or vegetable oil, for frying
4 thinly sliced scallions, to serve

For the sauce:
Zest and juice (1/4 cup) 1 large lemon
2 tablespoons sugar
1/4 cup water
1 teaspoon cornstarch
Salt and freshly ground black pepper


Directions

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.
Meanwhile, 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. Scatter the scallions over the dish before serving.