-
Cut the chicken into long strips about 1 cm wide and then set aside.
-
Combine the egg, water, soy sauce, sherry and cornflour in a small
bowl and mix until smoogh.
-
Pour the egg mixture over the chicken, mixing well and set aside for
10 minutes.
-
Sift the extra cornflour and plain flour together onto a plate. Roll
each piece of chicken in the flour, coating each piece evenly, and shake
off excess
-
Place the chicken in a single layer on a plate ready to be fried.
-
Heat the oil for deep-frying in a wok or pan. It is hot enough to
use when a cube of bread turns brown in it in 30 seconds.
-
Carefully lower about 4 pieces of chicken into the oil and cook
until golden brown.
-
Remove the chicken with a slotted spoon and drain it on paper
towels.
-
Repeat with the remaining chicken. Let the chicken stand while
preparing the sauce.
-
To make the lemon sauce : Combine the lemon juice, water, sugar,
sesame seed and sherry in a small pan.
-
Bring to the boil over medium heat, stirring until the sugar
dissolves
-
Stir the cornflour into the extra tablespoon water and mix to a
smooth paste.
-
Add it to the lemon juice mixture, stirring constantly until the
sauce boils and thickens. Set the sauce aside.
-
Just before serving, reheat the oil in a wok to very hot. Add all
the chicken pieces and fry for 2 minutes until very crisp and a rich
golden brown.
-
Remove the chicken with a slotted spoon and drain well on paper
towels.
-
Pile the chicken onto a serving plate, drizzle over the sauce,
sprinkle with spring onion and serve immediately.