Juice of 5 LemonGold® seedless lemons (approx 200ml)
Finely grated zest of 2 LemonGold® lemons
1 cup caster sugar
1 tbsp rice wine vinegar
2 tbsp soy sauce
1 tsp finely grated fresh garlic
1 tsp finely grated fresh ginger
½ tsp dried chilli flakes
1 small red chilli, sliced thinly
2 tbsp cornflour
Cut the chicken breast into cubes. Season them with a crack of black pepper, a pinch of salt and the juice and zest of 1 fresh LemonGold®. Cover the bowl with cling film and place it in the fridge to marinate. You can do this the evening before.
Prepare the sauce. Place the LemonGold® juice, caster sugar, rice wine vinegar, soy sauce, garlic, ginger, sliced chilli, and chilli flakes in a heavy-based saucepan and slowly bring the mixture to the boil.
Mix the cornflour and the water to create a smooth paste. Pour ½ a cup of the boiled sauce into the cornflour mixture and whisk it with a fork until it is completely smooth and lump-free.
Pour this mixture back into the pot with the other ingredients and slowly cook the mixture until it is thick & glossy.
Remove the pot from the heat and stir in the fresh lemon zest.
Place a pot on the stove with canola oil and heat it to 180’C. You can also use a fryer if you have one.
Combine the cup of flour and the cup of cornflour with a pinch of salt. Set it aside.
Whisk the two eggs together and pour the egg mixture over the chicken.
Remove the chicken pieces from the egg mixture and toss them in the flour mixture, making sure it is completely coated on all sides. Do not add too many pieces of chicken into the flour as it will become a big sticky mess. I do mine a few pieces at a time.
Fry the chicken pieces until golden brown, making sure they are cooked all the way through.
Place some rice in the bowl by using a small cup as a mould, then add the chicken pieces. Garnish with freshly sliced lemon, chillies, and fresh spring onion.
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