Boneless Lemon Chicken

Many cuisines have their own lemon chicken, this one carries a sweet and sour tang and perfect for a family gathering.

	Marinade	Sauce
180 g Boneless chicken breast (or thighs) 4 tbsp Cornstarch Oil for frying	1/2 tsp Salt 1/2 tsp Sugar 1 Egg white 2 tsp Cornstarch 1 tsp Jiafan rice wine 1/4 tsp White pepper powder 1/4 tsp Sesame oil	50 ml Lemon juice 1 tbsp Sugar 80 ml Chicken stock 2 tsp Cornstarch Lemon slices

1. Cut the chicken breast in half. Combine marinade ingredients in a bowl. Mix the chicken breast with marinade and set aside for 15 minutes.
   
2. Heat some oil in a large skillet to 190C/375F. Coat the chicken breast halves with cornstarch and fry until golden, about 5 minutes. Drain and then cut into serving size pieces and arrange on a serving platter.
   
3. Combine all sauce ingredients in a medium saucepan and mix well. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Take out the lemon slices to put on the chicken first, then pour the sauce over. Garnish with shredded spring onions if desired.