Step 1

In a small bowl, combine the egg and the water together and whisk vigorously until well combined and very smooth; add a bit more water if needed to thin out.

Step 2

In a large bowl, whisk together the egg whites, soy sauce, cornstarch, 1/2 teaspoon salt and a good grind of pepper until there aren’t any lumps; about 30 seconds.

Step 3

Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it’s a scant 1/2-inch thick.

Step 4

Transfer to the egg white bowl and continue with the remaining pieces of chicken.

Step 5

Stir everything together gently to coat; refrigerate to marinate for at least an hour, or overnight, if you prefer.

Step 6

Meanwhile, make the preserved lemon paste.

Step 7

Add all the ingredients to a small, lidded saucepan, set over medium-high heat.

Step 8

Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half; set aside to cool slightly.

Step 9

Transfer everything to a small food processor and blitz until you have a smooth, spreadable paste; you should have about 1/4 cup.

Step 10

Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the refrigerator for up to 4 weeks.

Step 11

Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan; place it over medium-high heat.

Step 12

Bring to a boil and cook, stirring occasionally, for 15 minutes, until reduced by about a third.

Step 13

Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch and whisk until there are no lumps.

Step 14

Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly.

Step 15

Remove from the heat.

Step 16

Heat the oil, in a large high-sided frying pan, over a medium-high heat.

Step 17

Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through.

Step 18

It should release easily from the skillet with a little help from a metal spatula.

Step 19

Transfer to a paper towel-lined plate and continue with the remaining 2 breasts.

Step 20

It might spit, so turn down the heat if needed.

Step 21

Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat.

Step 22

Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway.

Step 23

Remove from the heat and stir in the 2 tablespoons of lemon juice.

Step 24

Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over.

Step 25

Sprinkle with the remaining cumin.

Step 26

In a small bowl, toss together the spring onion, green onions and remaining 2 tablespoons of lemon juice; spoon this all over.