Marinade
Combine ginger, white wine, salt and pepper.
Trim chicken to bite sized pieces. Brush marinade over chicken and refrigerate for 20 minutes covered in plastic wrap.
Sauce
Place all ingredients in a saucepan, except lemons. Simmer while stirring until sauce thickens slightly and becomes clear. Remove from heat and set aside.
Chicken
Dip chicken in beaten egg and then corn flour. Ensure chicken is well coated.
Fry in medium hot oil until golden brown and crispy, approximately 8 minutes.
Remove and drain on kitchen towels.
Add sliced lemon to sauce and reheat, stirring occasionally.
Serve on rice. Arrange chicken pieces on top and top with lemon sauce and sliced lemon. You could have stir-fry veg with this.
Notes
Lemon Sauce
90mls lemon juice
175mls chicken stock
1 ½ tsp white vinegar
90g caster sugar
5 tsp corn flour