Chinese lemon chicken

Serves 1-2

For the chicken

• 1 chicken breast
• 1 egg, beaten
• 1 tbsp dry sherry
• zest of one lemon
• salt and pepper
• 5 tbsp plain flour
• 3-4 tbsp vegetable or sunflower oil

Lemon sauce

• juice and zest of one large lemon
• 100ml water
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 2 tsp arrowroot

To serve

• 3-4 spring onions, chopped

Loosely wrap the chicken in cling film and bash evenly with a rolling pin until 1-1 ½cm thick.

Put the egg, sherry and lemon zest in a bowl. Coat the chicken in the batter and marinade in the fridge for at least 30 minutes.

To make the lemon sauce place all the ingredients, apart from the arrowroot, in a saucepan and bring to the boil. Mix the arrowroot with a little cold water and pour into the pan. Give everything a good stir and you’ll have a nice thick sauce. Heat up again before serving.

Pour the oil into a wok or frying pan (just big enough to hold the chicken) and place on a medium-high heat.

Remove the chicken from the fridge. Put the 5 tablespoons of flour in a clean bowl. Coat the chicken in the flour, then the egg mixture, then the flour again.

Carefully place the chicken in the hot oil and fry for 1-2 minutes on one side, or until golden brown underneath, then carefully turn over and cook for a further 2-3 minutes.

Once the chicken is golden brown on both sides, remove and place on some kitchen roll. (If you’re cooking for more people keep the chicken warm under the grill while you fry the next batch). Transfer to a chopping board and slice. Take a peek to make sure it’s cooked.

Serve the chicken on boiled rice. Pour over the hot lemon sauce and sprinkle with the spring onions.