Lemon Sauce Ingredients:

• 1 cup Sliced Lemon Skin
• 2 tbsp Sugar
• 0.25 cup White Vinegar
• 0.25 cup of Fresh Lemon Juice
• 1.5 tbsp Honey
• 1 tbsp Custard Powder

Marinade Ingredients:

• 1 egg
• 1 tsp Salt
• 1 tbsp white Wine
• 0.25 tsp Black Pepper
• corn flour

Main Ingredients:

• Chicken Breasts

Method:

This is just for one person, if you are making it for more just double up

1. Cut the lemon skin off slice into thin slices and place it into a bowl

1. Now Prepare lemon sauce: in a mixing bowl, add thinly sliced lemon skin, sugar, white vinegar, honey, lemon, and custard powder. Stir to mix evenly.

1. Cut the chicken breast into thin slices and use the back of the knife pounding on each piece to tenderize the meat.
2. In a mixing bowl, marinate chicken breasts with salt, wine, black pepper powder, corn flour, custard powder, and egg. I like to leave it sitting in this for around 15-20mins.

1. Now for the coating: Put flour in a tray so that each piece of chicken can be evenly coated with the flour.

1. Add the coated chicken to a plate for when you are ready to do the drying

The Frying:

1. In a heated wok, deep-fry the chicken at an oil temperature of 300-350°F (150-180°C)  until slightly golden. The key here is the wok or pan has to be at this high temperature before you start frying the chicken.
2. Remove the fried chicken from the oil. Wait a couple of minutes (this is to let the oil temperature go up a little.) and re-fry quickly until golden. Remove and drain with a strainer. 

Sauce Prep:

1. Pour the prepared lemon sauce into a skillet, and cook for 1 to 2 minutes or until the sauce is slightly thickened. Stir to loosen particles from the bottom of the skillet.

1. Once ready plate up and pour the sauce over the chicken.

1. Serve immediately for the best flavor.