Chinese lemon chicken

Chinese lemon chicken

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Usually, when you order lemon chicken in restaurants, you can have it breadcrumbed and deep-fried, or poached. But this is my way, which is very tasty, and above all quick to make. Don’t make the sauce too sharp with lemon, though.

Ingredients

Quantity Ingredient
400g chicken breasts
vegetable oil, for deep-frying
3 teaspoons cornflour
1 egg white
2 fresh red chillies
3 garlic cloves
3 lemons, juiced and grated zest
100ml chicken stock
25g caster sugar
25ml soy sauce
25ml sherry vinegar
1 bunch spring onions
sea salt
freshly ground black pepper

Method

  1. Cut the chicken into long strips. Heat the oil in a deep-fryer to 160°C. Coat the strips in 2 teaspoons of the cornflour, then the egg white. Season with salt and pepper.
  2. Fry the chicken strips in batches for 4–5 minutes, until crisp and golden. Remove and drain on kitchen paper.
  3. Meanwhile, make the sauce. Finely chop the chillies and crush the garlic. Place the lemon juice and zest, chicken stock, sugar, soy sauce, vinegar, garlic and chillies in a saucepan and bring to the boil. Mix 1 teaspoon cornflour with 2 teaspoons water and whisk it into the sauce until it thickens.
  4. Thinly slice the spring onions and sprinkle them over the chicken. Serve the chicken with the sauce.
Tags:
James Martin
Saturday Kitchen
quick meals
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