Ingredients

2 chicken breasts (about 13 oz.)
1/2 C. flour
1/2 C. cornflour
3 egg whites
4 C. oil for deep frying
Sauce:
1 C. chicken stock
1 large lemon, juice of
few drops yellow food colour
few drops lemon essence
salt and pepper
1 Tbsp. cornflour

Cooking Instructions

Skin and trim the chicken breasts and coat lightly with the flour. Sift the remaining flour and cornflour into a bowl, add enough cold water to make a thick batter. Beat the egg whites to peaks and fold into the batter. Heat the deep oil. Coat the chicken with batter and deep-fry for about 6 minutes until cooked through and the batter crisp and golden, remove and drain well. Bring the stock to a boil in a small saucepan and add the lemon juice, colouring and lemon essence. Season to taste with salt and pepper. Mix the Tbls. of cornflour with a little water, stir into the sauce and boil until thickened. Slice the chicken, pour on the sauce and serve at once.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)