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.
 
 
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