Anyone who has experienced ordering food from a Chinese takeaway would probably have at some point in their lives ordered Lemon Chicken (unless of course you are a vegetarian). However, as you may be aware, takeaways are not the healthiest option so I have decided to put up my recipe for this all-time favourite
- 1 pack of mini chicken breast fillets (or 1 chicken breast each, depending how big your appetite is)
- Pinch of white pepper
- 1 egg
- Dark soy sauce
- 1 tsp sesame oil
- Juice of 1 lemon
- White sugar (it really depends on how sweet/sour you want it to be, I used about 5 tbsp)
- 250mL chicken stock
- Cut the chicken up into one-inch long pieces (I find that this size cooks faster so you won’t have to be worried about undercooked chicken!).
- Pour over some dark soy sauce, just enough to make sure all the pieces get some soy sauce on them. Add in the sesame oil. Let this sit aside while you prepare the other ingredients.
- On a large plate, or flat work surface, pour quite a bit of cornflour and mix in a pinch of white pepper. In another bowl, beat the egg.
- Heat up about 2-3 inches of oil in a deep saucepan until it is smoking.
- Shake off excess marinade from a piece of chicken and dip first in egg then cornflour, before frying in the oil. Repeat for all the chicken pieces. Turn over after a minute or until the pieces are golden brown. As they are fairly small pieces, they should cook quickly.
- Once the chicken has been cooked, drain and set aside.
- In a large pan, heat up the lemon juice, chicken stock and the sugar and bring it to a simmer. Cook until reduced and sticky. Pour over chicken and serve.