Lemon Chicken (Print Version)
# Ingredients:
01 -
600g (1.3 lb) chicken breast, cut into roughly 3cm cubes.
02 -
½ cup chicken stock.
03 -
1½ tbsp light soy sauce.
04 -
3 tbsp sugar.
05 -
3 tbsp lemon juice (juice of about 2 lemons).
06 -
Finely grated zest of 1 lemon.
07 -
1 cup plain flour.
08 -
2 garlic cloves, finely chopped.
09 -
1 tsp finely grated ginger.
10 -
2 tsp cornstarch, dissolved in 2 tbsp water.
11 -
Vegetable oil for frying.
12 -
1 tsp sesame seeds.
13 -
Sliced spring onion (scallions) to serve.
14 -
Lemon slices to serve (optional).
15 -
2 tbsp light soy sauce (for marinade).
16 -
1 tbsp Chinese shaoxing wine (for marinade).
17 -
1 egg white, lightly whisked (for marinade).
# Instructions:
01 -
In a large bowl, place chicken and marinade ingredients (light soy sauce, Chinese shaoxing wine, egg white). Mix thoroughly to break up the egg white. Allow to marinate for 20 minutes.
02 -
Meanwhile, mix together the chicken stock, 1½ tbsp light soy sauce, and sugar in another bowl.
03 -
In a separate bowl, mix together the lemon juice and finely grated zest of 1 lemon.
04 -
Place the flour in a large tray or bowl. Add the chicken pieces and the marinade. Use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.
05 -
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat to 325°F (165°C), or until a wooden spoon dipped into the oil forms small bubbles. Shake excess flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper.
06 -
In a clean wok or pan over medium-high heat, add 1 tablespoon of oil. Add the garlic and ginger. Cook for about 10 seconds or until fragrant. Add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved. Add the lemon juice and zest mixture. Simmer for another 30 seconds before adding the cornstarch mixture. Cook for another 30 seconds or until sauce has thickened slightly.
07 -
Add the chicken pieces and toss until evenly coated. Transfer to a serving plate and sprinkle with sesame seeds and sliced spring onion. Garnish with lemon slices if desired.