This refreshing, zesty dish is perfect accompaniment for a bowl of steamed white rice. Serve it up for weeknight dinners or as part of a family celebration meal.
- ½ cup plain flour, plus ½ cup extra
- ⅓ cup chilled water
- 4 egg yolks
- Vegetable oil, for shallow frying
- 500 g chicken breast fillet, 3-cm cubes
- 1 green onion, shredded
- Steamed rice, Asian greens, to serve
- 1½ cups water
- ½ cup lemon juice
- 2 tbsps brown sugar
- 2 tbsps cornflour
- 2 tbsps honey
- ½ tsp finely grated ginger
In a large bowl, whisk flour, water and egg-yolks together until smooth. Cover and chill 20 mins.
LEMON SAUCE In a small saucepan combine all ingredients. Cook on medium, stirring, until sauce boils and thickens. Reduce heat and simmer 3 mins. Keep warm.
In a wok or large saucepan, heat oil on high to 170 C. Toss chicken in flour, then dip into batter. Shallow-fry in 2 batches, 3 to 4 mins each, turning once, until golden and cooked through. Drain on paper towel.
Drizzle with sauce and top with green onion. Serve with rice and greens.
Text & Photo: John Paul Urizar/BauerSyndication.com.au