Chinese lemon chicken

Serves 1-2

For the chicken

Lemon sauce

To serve

Loosely wrap the chicken in cling film and bash evenly with a rolling pin until 1-1 ½cm thick.

Put the egg, sherry and lemon zest in a bowl. Mix 2 tablespoons of flour with a little cold water and stir into the egg mixture. Coat the chicken in the batter and marinade in the fridge for at least 30 minutes.

Now it’s time to make the sauce. Place all the ingredients, apart from the arrowroot, in a saucepan and bring to the boil. Mix the arrowroot with a little cold water and pour into the pan. Give everything a good stir and you’ll have a nice thick sauce. Heat up again before serving.

Pour the oil into a wok or frying pan (just big enough to hold the chicken) and place on a medium-high heat.

Remove the chicken from the fridge. Put the remaining 3 tablespoons of flour in a clean bowl. Coat the chicken in the flour, then the egg mixture, flour again and finishing with egg.

Carefully place the chicken in the hot oil and fry for 1-2 minutes on one side, or until golden brown, then carefully turn over and cook for a further 2-3 minutes.

Once the chicken is golden brown on both sides, remove and place on some kitchen roll. (If you’re cooking for more people keep the chicken warm while you fry the next batch). Transfer to a chopping board and slice. Take a peek to make sure it’s cooked.

Serve the chicken on boiled rice. Pour over the hot lemon sauce and sprinkle with the spring onions.