Who doesn’t love a good lemon chicken? For many years it’s the only dish one of my kids would eat when we would eat out at Chinese. Thankfully that’s changed but her love of this dish hasn’t .
500g chicken breast, cut into roughly 3cm cubes
½ cup chicken stock
1½ tbsp light soy sauce
3 tbsp caster sugar
3 tbsp lemon juice (juice of about 2 lemons)
finely grated zest of 1 lemon
1 cup plain flour
2 garlic cloves, finely chopped
1 tsp finely grated ginger
2 tsp cornstarch, dissolved in 2 tbsp water
vegetable oil for frying
2 tbsp light soy sauce
1 tbsp Chinese shaoxing wine
1 egg white, lightly whisked
1. In a large bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 20 minutes.
2. In another bowl, mix together the chicken stock, soy sauce and sugar.
3. In a separate bowl, mix together the lemon juice and zest.
4. Place the flour in a bowl. Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a sticky coating.
5. Heat a wok, add vegetable oil. 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.
6. In a clean wok on medium-high heat, add 1 tablespoon of oil and then add the garlic and ginger. Cook for about 10 seconds, Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved. Then add the lemon juice and zest. Simmer for another 30 seconds before adding the cornstarch mixture. Cook for another 30 seconds or until sauce has thickened slightly. Add the chicken pieces and toss until evenly coated.