Lemon Chicken

3 whole chicken breasts

3 tbsp gin

1 tbsp plus 1 tsp light soy sauce

1 tsp salt

dash white pepper

Cut each chicken breast I half then filet each half into 3 pieces.  Mix the gin, soy sauce, salt and pepper together in a bowl and place the chicken in to marinate for at lease 15 minutes.

Remove the chicken from the marinade and drain well, reserving the liquid for the sauce.  Coat the chicken filets with water chestnut flour (or regular flour) and shake off excess.

Heat 2 tbsp peanut oil in a frying pan.  Quickly fry the chicken filets on both sides just until opaque.  Remove chicken and set aside, keeping warm.

Sauce:

Juice from 2 lemons

Zest from 1 lemon

2 tbsp sugar

½ tsp salt

1 tsp finely minced ginger

1/3 cup chicken stock

reserved marinade

2 tsp cornstarch mixed with 2 tsp cold water

Place all ingredients in saucepan except cornstarch mixture.  Cook over high heat for a few minutes to reduce slightly.  Turn heat to medium.  Add cornstarch mixture and cook, stirring until mixture thickens. 

Place chicken filets on warm serving platter.  Pour sauce over chicken and garnish with lemon slices and fresh coriander.

Note: If breasts are large, double marinade.