2 teaspoons cornstarch dissolved in 1 tablespoon water
Instructions
Combine egg, water, soy sauce, sherry and cornstarch in a small bowl, mix until smooth. Pour mixture over chicken pieces and set aside for 10 minutes.
Roll each chicken piece in cornstarch and place in a single layer on a plate ready to be fried.
Fry in hot oil until golden ( around 5 minutes). Drain and set aside.
To make the sauce, combine the lemon juice, water, sugar and sherry in a small pan. Bring to a boil, add cornstarch mixture, stirring until the sauce thickens.
Pour over the chicken pieces. Serve with steamed rice and enjoy!
Notes
Adapted from “The Essential Asian Cookbook”
Recipe by Salu Salo Recipes at https://salu-salo.com/cantonese-style-lemon-chicken/