Sautéed Chicken with Lemon

Ingredients

450g chicken breast fillet, with or without skin
1 egg, beaten

Marinade:
1 tablespoon Pat Chun Light Soy Sauce
1 teaspoon Pat Chun Dark Soy Sauce
Dash of Pat Chun Sesame Oil

Sauce:
3 tablespoons lemon juice
1 tablespoon sugar
1/2 teaspoon corn starch
1/3 teaspoon salt
3 tablespoons water

Preparation

Marinate chicken breast fillet for 1 hour.
Dip chicken breast fillet in beaten egg and dab both sides in corn starch. Deep fry in hot oil until crispy and cooked through. Remove from oil and drain. Cut into small pieces and dish up.
Bring Sauce to the boil. Pour over chicken. Serve immediately.

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