Lemon Chicken

Prep the chicken

• Season the chicken with salt.
• In a bowl mix together 3/4 of the cornflour and the plain flour. Add the beaten egg to another bowl.
• Toss the chicken in the flours, then plunge it into the beaten egg and back into the flour so it is fully covered.

Cook the chicken

• Add a dash of vegetable oil to a wok over a high heat.
• Fry the chicken for 8–10 minutes until golden and cooked on both sides. Remove and place on paper towels to drain.

Make the lemon sauce

• Juice the lemon. Then combine the lemon juice, caster sugar, the reserved cornflour, and 200ml water in a small saucepan and whisk until combined.
• Gently bring to the boil until the sauce becomes thick and glossy. Pour through a sieve (strainer).

Cook the rice & Plate Up

• Cook the microwave basmati rice according to the packet instructions.
• Separate the little gem lettuce leaves.
• Slice the chicken and serve with the lemon sauce, lettuce and rice. You can also add some lemon slices if you like.