Lemon chicken

Serves 2 Starters and mains

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Method

Place the potato our, beaten egg and breadcrumbs in 3 separate bowls. Place the chicken breast in a large shallow bowl and season with the five-spice powder, lemon zest, chilli flakes, a pinch each of sea salt flakes and ground black pepper. Turn the meat to coat well in the seasoning, then dip it rst in the potato our, then in the beaten egg and then in the breadcrumbs, again coating well.

Fill a wok just under half full with rapeseed oil. Heat the oil to 180C/350F or until a piece of bread dropped in turns golden in 15 seconds. Using a spider or slotted metal spoon, gently lower the breadcrumbed chicken into the oil and fry for 5 minutes until golden brown. Insert a toothpick into the chicken and check it comes out clean to ensure the chicken breast is cooked through. Drain the chicken on kitchen paper and keep warm, covered with foil.

To make the lemon sauce, pour all but 1 teaspoon oil from the wok into a heatproof bowl through a sieve. Reheat the wok over a high heat. Add the ginger and stir-fry for 2 seconds, then add the Shaohsing rice wine or dry sherry. Pour in the vegetable stock and bring to a simmer. Add the lemon juice, sugar and some sea salt, then season with the light soy sauce. Stir in the blended corn our to thicken the sauce.

Slice the chicken onto a serving plate, pour the lemon sauce over, then garnish with the spring onion, if using. Serve with steamed broccoli or other greens and lemon wedges.