Chinese Lemon Chicken
Chinese lemon chicken is crispy chicken coated in a tangy lemon sauce with a touch of sweetness, served with vegetables.
- 600g/21oz Chicken Tenderloins
- 1 Large Egg
- 2 Tbsp Soy Sauce
- 2 Tbsp Chinese Rice Vinegar
- ½ Cup Cornflour
- ½ Cup Vegetable Oil
- 1 Tbsp Oil
- 3 Tsp Garlic (minced)
- 1 Tsp Ginger (Finely Grated)
- ½ Cup Chicken Stock
- 2 Tbsp Soy Sauce
- Juice of 1 Lemon (¾ Tbsp)
- 2 Tbsp Sugar
- 2 Tbsp Honey
- 2 Tsp Cornflour dissolved in 2 Tbsp water
- 1 Tsp Sesame Seeds (to garnish)
- Spring Onions (sliced to garnish)
- Lemon (slices to serve)
In a large bowl whisk egg, soy sauce and rice vinegar. Add in the chicken, mix well and allow to marinate for 30 minutes, covered.
Place cornflour into a large baking dish. Pour chicken and marinade into the cornflour and coat the chicken. Heat oil in a large pan.
When it is hot fry the chicken in batches in a single layer for about 5 minutes turning half way through.
Drain on a plate lined with a paper towel.
Heat the oil and saute the garlic and ginger for about 30 seconds. Add stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt.
Whisk, and bring to a simmer until the sugar dissolves.
Whisk in the cornflour into the simmering sauce and stir until thickened.
Toss chicken into the sauce until evenly coated (about 2 minutes).
Serve on a bed of rice and garnish with sesame seeds, spring onions and lemon slices.
Enjoy!