Amount Measure Ingredient -- Preparation Method
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8 whole chicken breast halves -- on the bone
1/3 cup lemon juice
2 tablespoons sugar
1 tablespoon dry sherry
1 teaspoon light soy sauce
corn flour
oil -- deep frying
2 teaspoons corn flour -- extra
1/4 cup chicken stock
Method:
1. Chop each chicken piece into three pieces. Combine lemon juice, sugar, sherry and soy sauce, pour over chicken pieces. Marinate 30 minutes.
2. Drain chicken (reserve marinade). Sprinkle chicken all over with corn flour, shake off exfess cornflour.
3. Heat oil in wok, add chicken, fry until golden brown and tender; drain on absorbent paper.
4. Remove oil from wok. Pour reserved marinate into clean wok, stir in blended extra cornflour and stock. Stir until mixture boils and thickens, serve over chicken.
Serving Ideas : Boiled rice and chilli and soy sauce for dipping.