Preparation:
Chop each chicken piece into three pieces. Combine lemon juice, sugar,
sherry and soya sauce, pour over chicken pieces, marinate 30 minutes.
Drain chicken (reserve marinade). Sprinkle chicken all over with
cornflour, shake off excess cornflour. Heat oil in wok, add chicken, fry
until golden brown and tender; drain on paper towels. Remove oil from wok.
Pour reserved marinade into clean wok, stir in blended extra cornflour and
stock. Stir until mixture boils and thickens, serve over chicken. |
