Your kids will LOVE this recipe.
Kids also go crazy for our Italian meatballs or if you want a sweeter dish for the little ones, try my delicious Canadian pancakes that is always a winner in our house.
Ingredients
6 chicken breasts, bone and skin removed
1/2 cup cornflour
1/2 teaspoon salt
1/4 teaspoon pepper
6 egg yolks, lightly beaten
1/2 cup water
4 tablespoons oil
6 shallots, sliced thinly
Lemon Sauce:
6 tablespoons cornflour
3 cups chicken broth/ stock
1 cup lemon juice
6 tablespoons brown sugar
6 tablespoons honey
2 teaspoons fresh ginger (minced)
Directions
Cut chicken breasts in half, rinse, and pat dry with paper towel.
Tenderise using a rolling pin to flatten chicken breasts out.
Mix together corn flour, salt and pepper in a bowl.
Add egg yolks and water and stir. Dip chicken breasts into the batter.
Fry in oil in wok or skillet two at a time.
Remove from skillet and drain on paper towels.
Next cut chicken breast into strips. Arrange strips on a plate.
Combine ingredients for lemon sauce in a saucepan.
Combine ingredients for lemon sauce in a saucepan.
Cook over medium heat, stirring constantly, for about 5 minutes or until sauce boils and thickens.
Pour over chicken.
Decorate with sliced green onions.
Serve with boiled rice.
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