- 2 (400 g) chicken breast fillets
- Vegetable oil, for shallow frying
- 2 egg whites
- ½ cup (70 g) water chestnut flour or cornflour
- Finely shredded iceberg lettuce and cooked white rice, to serve
- 1 tbsp light soy sauce
- ¼ tsp sesame oil
- ½ tsp sea salt flakes
- 1 tbsp Shaoxing wine (Chinese rice wine)
- ¼ cup (55 g) caster sugar
- ¼ cup (60 ml) white vinegar
- Finely grated zest and juice of 1 lemon
- ½ cup (125 ml) chicken stock
- 2 tsps arrowroot or cornflour
- 1 small (120 g) carrot, julienned
- 3 green onions, julienned
To prepare marinade, combine all the ingredients in a shallow dish and mix well.
Place each chicken breast between 2 sheets of plastic wrap and beat lightly to a uniform thickness of 1.5 to 2 cm. Place in the dish with the marinade, turning to coat well. Refrigerate for 30 mins.
Heat about 2 cm of oil in a large frying pan over medium heat. Beat the egg whites until fluid and frothy. If water chestnut flour is caked and granular, pound it in a mortar to make it a fine powder, then transfer to a plate or tray. Dip chicken into egg white, then into flour. Fry for 3 to 4 mins or until golden brown and just cooked through. Drain on paper towels.
To prepare lemon sauce, combine sugar, vinegar, lemon zest, juice and stock in a wok over medium-low heat. Bring to a simmer, stirring to dissolve sugar. Mix the arrowroot with a little cold water and stir into the sauce. Cook, stirring for about 1 min or until the sauce is clear and glossy. Add the carrot and onion; cook for 30 secs to soften.
Slice the chicken into 2.5-cm strips and arrange over the shredded lettuce. Pour the sauce over the top and serve with rice.
Photo: Bauer/William Meppem