Cantonese Lemon Chicken

A pretty easy recipe and very yummy esp with white rice!The recipe uses chicken breast but I personally prefer chicken thigh, I find the chicken part much more tender... Enjoy
*Recipe adapted from "The essential Asian Cookbook"

Total cooking time: 25mins

Ingredients-
Chicken
:: 500g of chicken breast fillets
:: 1 egg yolk beaten
:: 1 tablespoon of water
:: 2 teaspoons soy sauce
:: 2 teaspoons dry sherry
:: 3 teaspoons cornflour
:: 1/2 cup of cornflour (extra)
:: 2 and 1/2 tablespoons of plain flour
:: Oil (for deep frying)

-Lemon Sauce
:: 1/3 cup (80mls) fresh lemon juice
:: 2 tablespoons water
:: 2 tablespoons sugar
:: 1 tablespoon dry sherry
:: 2 teaspoons cornflour
:: 1 tablespoon water (extra)

-Garnish:: Spring Onions
:: Lemon pieces

Directions
1) Cut the chicken meat into long strips and set aside
2) Combine the marinate and mix until smooth (Egg, water, Soy Sauce, Sherry and Cornflour)
3) Marinate the chicken meat into the mixture and set aside for 10 mins
4) Sift the extra cornflour and plain flour together on a plate
5) Roll each piece of chicken in the flour
6) Place the chicken in a single layer on a plate ready to be fried
7) Heat the oil of deep frying in a wok or pan
8) Carefully lower the piece of chicken individually into the oil and cook until golden brown
9) Remove the chicken and drain on paper towels
10) Let the chicken stand while you prepare the sauce
11) To make lemon sauce, Combine the lemon juice, water, sugar and sherry in a small pan.
12) Bring to boil over medium heat, stirring until sugar dissolves.
13) Stir the cornflour into the extra table spoon of water and mix to a smooth paste
14) Add it into the lemon juice mixture ( I did not add all, just a bit at a time until the sauce thickens to your liking) stirring constantly
15) Set the sauce aside

NOTE: The first frying of the chicken can be done several hours in advance

16) Just before serving, reheat the oil in the wok to very hot and add all the chicken pieces and fry for 2 mins until very crisp and a rich golden brown. Drain on paper towels.
17) Pile the chicken onto a serving plate and drizzle the sauce over, sprinkle the spring onion and serve immediately.