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2 medium egg whites (about 2 ounces/60 grams)

2 tablespoons soy sauce

2 tablespoons cornstarch (cornflour)

Salt and black pepper

4 large boneless, skinless chicken breasts

⅓ cup/80 milliliters neutral oil, such as sunflower oil

1 spring onion, trimmed and finely sliced at an angle

1 tablespoon (about 5 grams) roughly chopped cilantro (coriander) leaves

2 tablespoons lemon juice (from 1 to 2 lemons)

1 large unwaxed (or well-scrubbed) lemon (about 4 ounces/150 grams)

¼ cup/60 milliliters lemon juice (from 2 lemons)

2 teaspoons flaky sea salt

3 cups/700 milliliters chicken stock

1 ½ tablespoons/25 grams unsalted butter

2 garlic cloves, peeled and minced

1 tablespoon superfine sugar (caster sugar), or granulated sugar

½ teaspoon ground turmeric

1 ½ teaspoons cumin seeds, toasted and roughly crushed in a mortar and pestle

1 ½ tablespoons cornstarch (cornflour)

2 tablespoons lemon juice (from 1 to 2 lemons)

Salt and black pepper

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1. Prepare the chicken by mixing egg whites, soy sauce, and cornstarch together

2. Season the mixture with salt and black pepper

3. Coat the chicken breasts with the egg white mixture

4. Heat neutral oil in a pan to 350°F (175°C)

5. Fry the coated chicken breasts until golden and cooked through

6. Remove chicken and set aside

7. Prepare the preserved lemon paste by cutting the lemon into rounds and removing the flesh

8. Make the lemon sauce by heating chicken stock with butter

9. Add minced garlic, sugar, turmeric, and toasted cumin seeds to the stock

10. Mix cornstarch with lemon juice and add to the sauce to thicken

11. Season the sauce with salt and black pepper

12. Slice the cooked chicken and arrange on a plate

13. Pour the lemon sauce over the chicken

14. Garnish with spring onion and cilantro leaves

15. Serve hot

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