Pan-fried Lemon Chicken

Delicious, though I found the taste of the custard a bit too strong and slightly odd. The chicken pieces were wonderfully crisp, though for best results you should have a helper, with one person coating the pieces of meat in egg and cornstarch, and the other frying them immediately (and of course you'll want to eat them directly, so ideally, you would have at least two helpers who will do the cooking while you eat :) ).

In my experience, the lemon sauce will need something like 10 minutes rather than 5, and be careful with lumps that may develop.