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Best-Ever Lemon Chicken
My version of the traditional dish from your local Chinese takeaway. Chicken breasts are coated in a light batter, then fried to perfection, before being served with a tangy lemon sauce. Serve with rice.
Ingredients
Makes: 6
- 1.35kg skinless chicken breast fillets
- 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 2 eggs
- 475ml vegetable oil
- 4 tablespoons cornflour
- 1/2 teaspoon baking powder
- 5 tablespoons caster sugar
- 1 tablespoon cornflour
- 250ml chicken stock
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 lemon, sliced
- 2 tablespoons vegetable oil
Method
Prep:15min ›
Cook:25min ›
Extra time:15min marinating ›
Ready in:55min
- In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
- In a small bowl, beat together the eggs, 4 tablespoons cornflour and baking powder to form a batter. In a wok, heat 250ml oil to 180 degrees C. Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.
- In a medium bowl combine the sugar, 1 tablespoon cornstarch, stock, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.
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Reviews & ratings
Average global rating:
(168)
Reviews in English (128)
Cooked this twice, both times added extra fresh lemon (1-2) and substituted the sherry for rice wine and also reduced the salt a little. Went down brilliantly, will be using again soon. - 12 Jan 2014
Very nice had to cut down on the salt a little. - 06 Mar 2013
The chicken was great but the sauce wasn't great. I had to redo the sauce because the one on this recipe wasn't very tasty. If you're wanting a very lemony sauce I suggest using only a quarter of a stock cube, a lot of lemon juice and dilute it down with water. Just a suggestion though, it worked well for me - 01 Sep 2015
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