Ingredients For the potato salad 3 slices shortcut bacon
1 tbsp sugar
¼ cup white vinegar
¼ tsp salt
¼ tsp prepared mustard
Dash of cayenne pepper
About 3 large potatoes, boiled
¼ onion, sliced (optional)
For the lemon chicken 2 egg whites
½ cup corn flour
2 tbsp water
340 g chicken
1 tbsp oil
For the lemon sauce 1 tbsp corn flour
¼ cup lemon juice
1 tsp lemon rind, grated
1½ cups chicken stock
1 tsp ginger
¾ tbsp coconut sugar
Method For the potato salad
Dice the bacon and fry it.
In a small bowl, add the egg, salt, mustard, sugar, vinegar and dash of cayenne pepper.
Beat these ingredients and pour into the hot pan with the bacon - if you are using short cut bacon, you will need to add a bit of oil.
Stir for a minute or so till it thickens.
Add the diced cooked potatoes, and if using, the sliced onion, or you could also use onion powder.
For the lemon sauce
Mix the corn flour with the lemon juice.
Mix the lemon rind, stock, ginger, coconut sugar and corn flour mixture together in a saucepan.
Bring to the boil and cook for a minute. Set aside while you prepare the chicken.
For the chicken
Lightly beat the egg whites, corn flour and water together.
Two sauces for lemon chicken
Dip the chicken into this mixture, and then take out letting as much of the the marinade drip off the chicken as possible.
Heat the oil in a wok or pan, and fry the chicken until almost done - once again, do not overcook or it will be dry (I find using Mt Barker free range chickens do not dry out as much as the cheaper ordinary ones).
Pour the lemon sauce over the chicken and serve with the potato salad. I also microwaved some kale.