1) Combine the chicken pieces with the egg white, juice and lemon juice, garlic and potato flour in a bowl. Chill in the refrigerator for about 20 minutes.
2) Heat the oil in a wok or large frying pan until moderately hot. Add the chicken pieces in batches and stir fry them quickly in the oil to keep them from sticking.
3) Return the first batch of cooked chicken to the frying pan. Add the spring onions and garnish with lemon slices.
|Lemon||Zest and juice of 1|
|Vegetable Oil For Frying||4 tablespoons|
|Potato Flour||2 tablespoons|
|Garlic Cloves Peeled And Finely Chopped||2|
|Egg White Lightly Beaten||1|
|Skinless Chicken Breasts Cut Into Bite-size Pieces||4|
|Spring Onion Chopped Diagonally Into 1.5 Cm Lengths||1|
|Lemon Cut Into Slices.||1|
To serve the stylish way: Spoon a generous portion of spring onion mashed potato and cooked shredded cabbage onto a warm plate and pour the lemon chicken on top.