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- Combine chicken and soy in a bowl. Set aside for 5 minutes to develop the flavours. Combine egg and 2 tablespoons of cornflour in a bowl and whisk until smooth. Drain chicken and add to batter.
- Heat oil to 180C in a wok over high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add half the chicken and cook for 3 minutes each side or until cooked. Repeat with remaining chicken, reheating oil between batches.
- Combine the remaining cornflour, sugar, stock and lemon juice in a small saucepan and stir until smooth. Cook, stirring, over medium heat for 5 minutes or until sauce thickens.
- Steam noodles and choy sum in a steamer over a saucepan of simmering water for 4 minutes. Transfer noodles to serving bowls. Top with chicken and sauce. Sprinkle with coriander.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set