Chinese Lemon Chicken

Course : Chicken
Serves: 4
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8 medium Chicken half breasts (on the bone)
1/3 Cup Lemon juice
2 tablespoons Sugar
1 tablespoons Dry sherry
1 teaspoon Light soya sauce
1 Cup Cornflour
2 teaspoon Cornflour, extra
1/4 Cup Chicken stock

Preparation / Directions:

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.

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