Lemon chicken is a popular Cantonese dish of fried chicken glazed with a tart, lemony sauce. Here the lemon sauce is home-made and quite unlike the gluggy sauces often served with this dish. Chicken wings or duck are also delicious prepared in this way.
Ingredients: (Serves 6)
- 500 g (1 lb 2 oz) boneless, skinless chicken breasts
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 scallion (spring onion), finely chopped
- 1 tablespoon finely chopped ginger
- 1 garlic clove, finely chopped
- 1 egg, lightly beaten
- 90 g (3¼ oz/¾ cup) cornstarch (cornflour)
- Oil for deep-frying
For the lemon sauce:
- 2 tablespoons lemon juice
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon roasted sesame oil
- 3 tablespoons chicken stock or water
- ½ teaspoon cornstarch (cornflour)
Method:
Cut the chicken into slices. Place in a bowl, add the soy sauce, rice wine, scallion, ginger and garlic, and toss lightly. Marinate in the fridge for at least 1 hour, or overnight.
Add the egg to the chicken mixture and toss lightly to coat. Drain any excess egg and coat the chicken pieces with the cornstarch. The easiest way to do this is to put the chicken and cornstarch in a plastic bag and shake it.
Fill a wok one-quarter full of oil. Heat the oil to 190°C (375°F), or until a piece of bread fries golden brown in 10 seconds when dropped in
the oil. Add half the chicken, a piece at a time, and fry, stirring constantly, for 3½-4 minutes, or until golden brown. Remove with a wire sieve or slotted spoon and drain. Repeat with the remaining chicken. Reheat the oil and return all the chicken to the wok. Cook until crisp and golden brown. Drain the chicken. Pour off the oil and wipe out the wok.
To make the lemon sauce, combine the lemon juice, sugar, salt, sesame oil, stock and cornstarch.
Reheat the wok over medium heat until hot, add the lemon sauce and stir constantly until thickened. Add the chicken and toss lightly in the sauce.
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