Step 1: You will need
- 4 medium chicken breasts - 5cm strips
- 100 ml lemon juice
- 2 tbsp brown sugar
- 2 tbsp sherry
- 2 tbsp soy sauce
- 5 tbsp corn flour, for dusting
- 1 1/2 ltr vegetable oil
- 3 tbsp corn flour, for sauce
- 100 ml chicken stock
- 1 small bunch of spring onions
- 1 Wok or medium pan
- Kitchen roll
- 1 Colander
- 1 Bowl
- 1 Slotted spoon
Step 2: Marinate the chicken
Place the strips of chicken breast in a small bowl and add the sugar, soy sauce, sherry and lemon. Combine well with your hands and marinate for 30 minutes.
Step 3: Drain the chicken
After 30 minutes, drain the juice through the colander into the bowl. Reserve the juice for later
Step 4: Heat the pan
Place the medium pan on a high heat and then pour in the oil. Allow to heat through.
Step 5: Flour the chicken
While the oil is heating, take the chicken strips and dip them in a bowl of corn flour. Shake off excess flour, ensuring the chicken is well dusted before frying.
Step 6: Fry the chicken
Place half of the chicken strips individually into the hot oil and allow to fry for 3 minutes. Remove from the oil using a slotted spoon and put on a plate covered in kitchen roll. Do the same with the other half of the chicken strips.
Step 7: Make the sauce
Put a clean pan onto a medium heat and add the reserved juice. Mix together the chicken stock and remaining corn flour in a small bowl and pour in to the juice, blending with a form. Allow to boil and thicken, stirring occasionally.
Step 8: Assemble
Place the chicken strips onto a serving plate and generously spoon over the sauce. Sprinkle with some spring onions, if liked.