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Old-school lemon chicken
Old-school lemon chicken
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Recreate Chinese takeout favorite as a delicious family dish.
Ingredients:
  • 3 tsp shaoxing wine
  • 15.90 gm light soy sauce
  • 500g chicken breast fillets, cut into 3cm pieces
  • Peanut oil, to deep-fry
  • Lemon, sliced, to serve
  • 4 green shallots, thinly sliced, to serve
  • 125ml (1/2 cup) chicken stock
  • 55g (1/4 cup) caster sugar
  • 31.50 gm fresh lemon juice
  • 2 tsp apple cider vinegar
  • 2 tsp shaoxing wine
  • 5.00 gm cornflour
  • 20.00 gm water
  • 75g (1/2 cup) plain flour
  • 35g (1/4 cup) cornflour
  • 2.00 gm baking powder
  • 125ml (1/2 cup) water, iced
Instructions:
  • In a bowl, mix wine and soy sauce. Add chicken and coat well. Cover with plastic wrap and refrigerate for 20 minutes to marinate.
  • To make the sauce, combine stock, sugar, lemon juice, vinegar, and wine in a saucepan and bring to a boil. Reduce heat and simmer for 3 minutes. In a bowl, mix cornflour and water, then add it to the stock mixture. Continue to simmer and stir for 2 minutes until the sauce thickens.
  • In a bowl, combine flours and baking powder. Add egg and water, and whisk until mixed.
  • Heat oil in wok until smoking. Drain chicken, coat in batter, and fry half the chicken for 4 minutes until golden. Transfer to paper towel-lined plate. Repeat with remaining chicken. Arrange lemon slices on a platter, top with chicken, drizzle with sauce, sprinkle with shallots, and season with salt flakes.

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