This was my attempt to cook something akin to the Chinese restaurant lemon chicken, but avoiding the use of batter. My version uses Japanese panko crumbs.
I marinated strips of chicken breast in a paste made with light soy sauce, Shaoxing rice wine, a pinch of salt and potato flour.
These were then coated in flour, egged and then crumbed in the usual way.
I deep-fried these chicken pieces and while they were cooking made a lemon sauce. This is dead simple; you take the juice of two lemons, two tablespoons of caster sugar, about 250 ml of chicken stock, a splash of light soy sauce and some potato flour dissolved in water to make a paste and bring to boiling point, stirring all the while. Then you reduce the heat and simmer it until the sauce is glossy and thickened. Adjust the seasoning and that is ready.
I served the chicken pieces on top of some noodles cooked with beansprouts, spring onions and thinly-sliced red peppers, with the sauce poured over and the dish was garnished with the green parts of the spring onions.