Ingredients:
500g chicken breast meat - cut into fairly large slices
Juice of 1 lemon
1/2 cup tapioca flour
For marinade combine:
3/4 tsp salt
3/4 tsp castor sugar
1 tsp sesame oil
1/4 tsp pepper
2 tbsp cornflour
1/2 egg
For dipping sauce combine:
250ml chicken stock
1/2 tsp salt
1 tbsp castor sugar
1/2 tbsp Worchestershire sauce
1 tbsp lemon juice
For thickening mix together:
1/2 tbsp cornflour
1/2 tbsp custard powder
2 tbsp water
Marinade chicken for 3 to 4 hours, or preferably overnight, in the refrigerator.
Dust marinated chicken pieces with tapioca flour and deep-fry in hot oil for 2 to 3 minutes until cooked and crispy. Strain and place chicken on serving plate. Heat a tablespoon of oil in a wok. Pour in dipping sauce ingredients and bring to a slow boil. Add thickening. Dish out and serve with the fried chicken pieces; or you can pour the sauce over and serve immediately