My version of the traditional dish from your local Chinese takeaway. Chicken breasts are coated in a light batter, then fried to perfection, before being served with a tangy lemon sauce. Serve with rice.
Cooked this twice, both times added extra fresh lemon (1-2) and substituted the sherry for rice wine and also reduced the salt a little. Went down brilliantly, will be using again soon. - 12 Jan 2014
Very nice had to cut down on the salt a little. - 06 Mar 2013
The chicken was great but the sauce wasn't great. I had to redo the sauce because the one on this recipe wasn't very tasty. If you're wanting a very lemony sauce I suggest using only a quarter of a stock cube, a lot of lemon juice and dilute it down with water. Just a suggestion though, it worked well for me - 01 Sep 2015