Lemon Chinese Chicken

Lemon Chinese Chicken is coated in batter and deep fried, unlike other Lemon Chicken recipes which are baked in an oven. Our Lemon Chinese Chicken has a lemon sauce which is a Cantonese creation. To get the same bright yellow colour in the lemon sauce as many Chinese Restaurants serve, you will need to add some yellow food colouring but this is not essential as the taste will not be affected.

Ingredients for Lemon Chinese Chicken

400g Boneless Chicken Breasts, skin removed
1 Tbsp Chinese Rice Wine
1 Tbsp Honey
2 Tsp Fresh Ginger, grated
4 Tbsp Cornstarch, mixed with a little water to make a paste
1 Egg, lightly beaten
Salt and Pepper to season
Oil for deep frying

1/2 Cup Chinese Stock or Chicken Stock
1 Tbsp Vegetable Oil
2 Tbsp Lemon Juice
1 Tbsp Caster Sugar
1 Tbsp Soy Sauce
1 Tbsp Cornstarch
1 Tsp Grated Lemon Peel
2-3 Drops Yellow Food Colouring (optional)
Slices of Lemon to garnish

Method

1. Wash and dry the chicken breasts and cut into chunks

2. Place the chicken in a shallow dish and add the Chinese rice wine, honey and grated ginger. Leave to marinate for 30 minutes

3. Place the beaten egg and 4Tbsp cornstarch paste into a bowl and mix well. Remove the chicken from the marinade and add to the bowl. Stir to ensure all the chicken pieces are coated with the batter

4. Heat the oil for deep frying in a wok or large pan and add the chicken pieces. Fry until golden brown. Remove the chicken from the wok and drain on paper towels.

5. Heat the vegetable oil in a saucepan or wok until hot. Reduce the heat slightly. Add the cornstarch, lemon juice, caster sugar, soy sauce, stock and lemon rind. Stir well. Bring to the boil and stir until the sauce is smooth. Add the yellow food colouring (optional)

6. Place the chicken pieces on a plate and pour a little of the sauce over the chicken. Garnish with thin slices of lemon and serve.