Lemon Chicken

Tangy Lemon Sauce: Mix all the ingredients in the chicken stock except ginger.

Heat a little oil in a pan. Saute the ginger in the oil for a minute.

Pour the stock mixture in the pan and heat on medium heat while gently and slowly stirring occasionally.

Cook till stock comes to a gentle boil and thicken while gently and slowly stirring occasionally. Turn off the heat and reserve.

For Chicken: Marinate the chicken for an hour in all the ingredients except flours.

Now sift the two flours together. Gradually add the flour mixture to chicken and mix to coat the chicken in flour mixture.

Heat oil in a wok. Add the chicken pieces one by one in the hot oil and fry till golden.

Strain and spread out on absorbent paper.

To Serve: Spread the fried chicken pieces in a wide serving pan and drizzle the hot tangy lemon sauce over it.

Garnish with sliced spring onion or fresh green coriander and serve hot with -Onion Noodles-.