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LOCATION: Recipes >> Poultry >> CRISP LEMON CHICKEN

Print this Recipe    CRISP LEMON CHICKEN

1 Tbsp cornflour
1/4 cup lemon Juice
1 tsp grated lemon rind
1 1/2 cups chicken stock
1 tsp grated ginger
1 Tbsp brown sugar

2 egg whites
1/2 cup cornflour
2 Tbsp water
350g chicken tenderloins
1 Tbsp oil
chopped spring onion

Mix cornflour with the lemon juice. Mix the lemon rind, stock,
ginger, brown sugar and cornflour mixture together in a saucepan.
Bring to the boil and cook for 1 minutes. Set aside while preparing
chicken.

Lightly beat the egg whites, cornflour and water together. Dip
the chicken in this mixture. Heat the oil in a wok or frying pan
and fry the chicken until the juices run clear. Pour over the
lemon sauce and served garnished with chopped spring onion.

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