Heat some oil in a pan.
Cube the chicken into bite size chunks and add to the pan along with some garlic. Cook until chicken is lightly browned and set aside. The chicken does not need to be cooked through yet.
Make the batter mixture by combining the flour, 2 eggs and a little of the water, add the zest of one lemon.
Place the browned chicken into the batter and stir to ensure it is well coated. Meanwhile, make a lemon sauce by heating 60ml of water, the juice of 3 lemons, 1tbsp of sugar and the egg yolk and heat through.
Take care not to boil the sauce mixture, once warmed through mix in the cornflour as per instructions on the packet.
Keep stiring mixture untill sauce is thick and leave aside to cool slightly. Now heat some oil (or use a deep fat fryer set to 180°C)
Take the batter mixture and 'fish' out the chicken, carefully placing each batter-covered piece into the hot oil.
Fry untill browned and floating.
Serve with rice and some of the sauce poured on top, garnish with very finely chopped chilli.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.