Quick Lemon Chicken
Cook Time
30
mins
Calories
751
Serving Size
2
Carbs
43.2
Fat
35.2
Protein
51.2
description
The sauce takes the most time, make it in bulk!
ingredients
Ingredients
- 300g (10oz) Chicken Breast
- 1 Unwaxed Lemon
- 1/4 Tsp Black Pepper
For the Lemon Sauce:
- 75ml Chicken Stock
- 2 Tbsp Soy Sauce
- 1 Tbsp Shaoxing Wine (dry sherry substitute)
- 50g (~3 Tbsp) Honey
- 1 Garlic Clove
- 1 1/2 Thumb Sized Piece Ginger
- 1 Tsp Corn flour (Cornstarch)
- 1 Tbsp Water
For the Batter:
- 35g (1/4 Cup) Plain Flour + 1 Tbsp
- 30g (1/4 Cup) Corn flour
- 1/2 Tsp Salt
- 1 Tsp Baking Powder
- 100ml Cold Sparkling Water
- Plus Oil for Frying
directions
- Cut the chicken breast into strips 5-7mm (¼") thick and then into bite-sized lengths.
- Zest the lemon and mix it through the chicken along with the black pepper.
- Grate the ginger.
- Mash the garlic into a paste.
- Squeeze the lemon juice into a small (15-16cm) saucepan and add the garlic and ginger.
- Add the chicken stock, honey, Shaoxing wine, soy sauce to the pan mix.
- Turn the heat under the pan to a medium high heat and bring it to a gentle simmer and cook for 3-4 minutes.
- Fill a wok with cooking oil to a depth of 4-5cm and heat it to 170°C or 340°F.
- Add the flour, cornflour, salt and baking powder for the batter to a medium bowl and mix well.
- Slowly pour in the cold sparkling water whilst mixing, do not worry if there are a few lumps, do not mix too much!
- Dip the chicken into the batter then fry for 4-6 minutes, do this in batches of 7-8 pieces of chicken at a time.
- When each batch of chicken has been fried place on some kitchen towel to drain away excess fat.
- Just before serving mix the cornflour and water for the lemon sauce and whisk it into the sauce.