Chicken In Lemon Sauce

Add the chicken with the egg, soy sauce, corn starch and ginger. Rest for 30 minutes or more.

Mix in chicken stock with sugar, lemon juice, 1 tsp of corn starch and set aside.

When ready, coat the chicken corn starch. Add a bit of oil to the entire batch of chicken to avoid sticking. Deep fry the chicken until golden brown, and then a second time after cooling it for 10 minutes for extra crisp (but once is sufficient). Set aside.

In a wok heat up 2 Tbsp of oil on high heat. Fry the garlic and ginger until fragrant (10 seconds). Then add sauce mixture and thicken the sauce.

Next, add the chicken and mix well. Garnish with spring onions and lemon. Note: I'll post a better picture someday.