* 400g small Chicken fillets
* 1 tablespoon Lemon juice
* 1 tablespoon Shaoxing rice wine Vinegar - Balsamic vinegar will be fine
* 3 Cloves of garlic, peeled and crushed
* A pinch of Salt and Black pepper
* 2 Egg whites
* 2 tablespoon Cornflour
* 1 Cup Masa harina
* 1 to 2 cups Sunflower oil

===Method===
* Drain the Chicken pieces in a Colander and discard the Marinade juices.
* Whisk the Egg whites and Cornflour in a bowl.
* Add the Chicken pieces to the bowl and mix well. Refrigerate for 30 minutes.
* Add the Cup of Masa harina to a dry Lock and Lock box, close the lid and shake hard to coat the Chicken.
* Heat a Wok or Frying pan with enough Oil to just cover the Chicken pieces.
* Heat to 176° C [350° F] (a 2.5cm [1"] cube of Bread should Brown in 60 seconds.
* Fry the Chicken pieces in 2 batches for about 4 minutes each batch. Cut one of the largest pieces open to check that it is properly cooked.
* Serve immediately.

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