Serves: 4 - 6

Prepare sauce; combine lemon juice, sugar, soy sauce, salt, lemon zest and ginger together in a small saucepan and heat over low heat until boiling.

Combine cornflour and chicken stock until cornflour has mixed into stock. Reduce heat and add cornflour liquid to boiling lemon sauce, stirring constantly until the sauce thickens. Remove from heat and set aside whilst the chicken is cooked.

Heat peanut oil in a wok to 180C.  Meanwhile, mix chilled flour with chilled soda water to make a smooth batter.

Combine lemon juice with chicken and dip chicken strips into batter. Carefully slide chicken into the hot oil. Cook in batches for approximately 2 - 3 minutes each batch ensuring the oil maintains the correct temperature and turning chicken pieces throughout cooking to obtain an even, golden colour on the chicken.

Remove chicken pieces from hot oil and place on a plate lined with paper towelling to absorb any excess oil. Continue until all the chicken is cooked.

Place chicken on a large serving platter and pour over lemon sauce. Mix salad garnish together in a bowl and mound in a high pile on top of the lemon chicken. Sprinkle with slices of lemon and serve immediately.

Delicious served with steamed rice and/or an Asian style salad.

TIPS

To make a fabulous, light batter ensure that the flour, soda water, and if possible, the mixing bowl are well chilled before preparing the batter.

Be sure to slice (julienne) all vegetables finely to give a lovely contrast to the dish.