Thursday, November 27, 2014

Lemon Chicken (Chinese Style)

I made this dish at home last week and the result was very good. The best result will require deep fryer but I used my old faithful ScanPan wok. Some recipes will call for just egg whites or just egg yolks but I used the whole egg.
For 2, you’ll need:
½ kg chicken breasts, skin off
1 tablespoon soy sauce
Salt & Pepper
2 Tablespoons Corn Flour
1 egg
¼ teaspoon baking powder
Oil for frying

Cut the chicken into bite size pieces – some people might like the bigger pieces and chop them up before pouring the sauce on but I like mine in smaller pieces. Marinate the chicken pieces in soy sauce and pepper – refrigerate for an hour or so.

In a bowl, beat egg and corn flour together then add a pinch of salt, baking powder and a little bit more pepper. Pour the batter into the chicken pieces and turn to coat.

Heat oil in the wok over medium high heat – when the oil is hot, fry the chicken pieces in batches. Drain on kitchen paper towel.

2 Tablespoons lemon juice
¾ cup chicken stock – I use Chicken stock powder dissolve in hot water. If you make your own, you might have to add more salt
2 – 2 ½ tablespoons sugar
1 tablespoon corn flour
1 tablespoon oil

Mix lemon juice, chicken stock, sugar and salt together in a jug – taste and add more seasoning if needed. Then add corn flour and stir to combine. In a pan, heat the oil over medium high heat then add the lemon mixture. Let it bubble and thicken for a few minutes. Pour over the chicken.

To garnish
2 lemon slices
1 teaspoon toasted sesame seeds
1 tablespoon chopped spring onion

Sprinkle the chicken with sesame seeds and spring onion. Serve warm with steamed rice and stir fried greens. Enjoy!

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