Breaded chicken in lemon sauce

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 2 egg yolks
• 2 tbsp water
• 4 tbsp soy sauce
• 2 tbsp sherry
• 3 tbsp cornstarch
• 5 tbsp flour
• 6 tbsp cornstarch
• 150 ml oil for frying
• 160 ml lemon juice
• 4 tbsp water
• 4 tbsp sugar
• 2 tbsp sherry
• 2 tbsp cornstarch
• 4 tbsp water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

a simple Asian dish with a delicious breading and an even tastier sauce

For the marinade, mix the egg yolk with water, soy sauce, sherry, and 3 tablespoons of cornstarch. Cut the chicken into small strips and mix with the marinade. Let it sit for a while. Then, on a plate, mix 5 tablespoons of flour and 6 tablespoons of cornstarch and toss the chicken strips in it. Add the breaded strips, in batches, to the hot oil. The strips will need between 4 and 6 minutes, depending on the heat of the oil. Meanwhile, prepare the sauce and bring to a boil. Put all the ingredients, except the starch and water, in a saucepan and heat until the sugar has dissolved. Mix together the water and starch and add this to the sauce to thicken it. Bring to a boil again briefly. Drain the chicken strips on kitchen paper and, if necessary, keep warm in the oven. Serve with basmati rice.