- 3 skinless boneless chicken breast fillets, cut into narrow strips
- 3 egg whites
- 1 1/2 tablespoons cornflour
- Oil for frying
- 60ml lemon juice
- 1 cup chicken stock
- 2 teaspoons grated fresh ginger
- 3cm piece of fresh ginger peeled and thinly sliced
- 1 tablespoon cornflour
- 1 tablespoon honey
- 2 tablespoons sugar
Lightly beat egg whites, add the cornfour and whisk well until completely combined. Add the chicken strips and mix until they are all covered in the batter.
Heat around 4cm oil in a wok.
Add the chicken strips to the oil individually in batches, allow to cook until golden brown and crisp. Remove from the oil and drain on paper towels. Place in a low oven to keep warm.
Wipe the wok clean, add the chicken stock, lemon juice, grated ginger, honey and sugar. Stir and bring to the boil. Combine the cornflour with 1 tablespoon water and add to the sauce, reduce the heat and stir constantly until the sauce thickens. Simmer for 2 – 3 minutes.
While the sauce is simmering heat some more oil in a shallow pan, add the finely sliced ginger and fry until golden brown, drain on paper towels and add to the sauce, simmer for an additional 2 minutes.
Place the chicken pieces on a serving plate or bowl and pour the sauce over the top, garnish with shallots sliced thinly on the diagonal.