Chinese Lemon Chicken

Method

1. Slice each breast horizontally into two cutlets. Cover with baking parchment and gently flatten to an even 8–10 mm thickness. Pat dry, season with salt and pepper, and keep chilled while making the sauce.
2. Combine the lemon juice, sauce water, sugar, honey, zest, soy sauce and ginger in a small saucepan. Simmer for 2–3 minutes until the sugar dissolves. Taste a cooled spoonful: the sauce should be lively and tangy. Different lemons may need 1 teaspoon extra sugar, not an unmeasured handful.
3. Mix the coating cornstarch and flour in a wide dish. Dip each cutlet in the diluted beaten egg, let the excess drip, then press into the flour mixture on both sides. Rest the coated pieces on a rack for 5 minutes so the coating adheres.
4. Heat about 1 cm oil in a wide heavy pan to 175°C. Fry two cutlets at a time for 3–4 minutes per side, turning away from yourself. They should be golden outside and reach 74°C at the thickest point; lower the heat if the crust browns too rapidly.
5. Drain on a clean rack and fry the remaining cutlets. Let the oil recover between batches. Rest the cooked cutlets for 2 minutes before slicing, which makes them easier to cut neatly without pulling the coating off.
6. Reheat the lemon sauce to a simmer. Stir the separate sauce slurry and add it gradually, cooking for 1 minute until translucent and spoon-coating. If it becomes too thick, whisk in hot water 1 tablespoon at a time.
7. Slice the chicken into 2 cm strips and arrange on a warm platter. Spoon a narrow ribbon of sauce over it and serve the rest in a jug so the coating remains crisp. Serve immediately with rice or vegetables prepared separately.