Lemon Chicken

Serves 6

4 eggwhites
2 1/2 Tablespoons cornflour
1 kg chicken breast fillets, trimmed, thinly sliced
½ Cup vegetable oil, for shallow-frying
6 spring onions green onions, sliced diagonally

Lemon sauce
1 ½ Tablespoons cornflour
5 lemons, juiced
3 chicken stock cubes, crumbled
3 Tablespoons honey
2 ½ Tablespoons white sugar

Make lemon sauce: Combine cornflour and 3 Tablespoons cold water in a small saucepan. Stir until cornflour is dissolved. Add 1/4 cup cold water, lemon juice, stock cubes, honey and sugar. Place saucepan over medium heat and cook, stirring, for 5 minutes or until sauce comes to the boil. Reduce heat to low and simmer, without stirring, for 2 minutes.

Meanwhile, combine eggwhites and cornflour in a large bowl. Whisk with a fork until cornflour is dissolved. Add chicken and stir to coat.

Heat oil in a wok over medium-high heat until hot. Add chicken, 6 to 8 pieces at a time. Cook, stirring, for 2 minutes or until chicken is light golden. Transfer to a wire rack over a baking tray. Drain oil from wok (but don't wash or wipe wok).

Return chicken to hot wok and stir-fry for 1 minute or until sizzling. Pour over lemon sauce and stir-fry for 1 minute. Sprinkle with green onions.