Lemon Chicken

1 tablespoon corn starch
1/4 cup lemon Juice
1 grated lemon rind
1 1/2 cups chicken stock
1 teaspoon grated ginger
1 tablespoon brown sugar
2 egg whites
1/2 cup corn meal
1/2 cup flour
2 tablespoons water
3/4 pound chicken tenderloins*
2 tablespoons oil
chopped spring onion for garnish

Mix corn starch with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar, and corn starch mixture together in a saucepan. Bring to the boil and cook for 1 minutes. Set aside while preparing chicken. Lightly beat the egg whites, flour, cornmeal, and water together. Dip the chicken in this mixture. Heat the oil in a wok or frying pan and fry the chicken until the juices run clear. Pour over the lemon sauce and served garnished with chopped spring onion.

*I used 2 boneless skinless chicken breasts cut into strips