Chinese Lemon Chicken Two Ways
Put that takeaway menu away! Why have one Chinese lemon chicken dish when you can have two? One is coated in breadcrumbs, one is feathered and both are yummy!
Ingredients
- 1kg chicken breast fillets
- 15g cornflour, mixed with water to a thin paste
- 15ml soy sauce
- 50ml water
- 1 egg beaten
- 50g plain flour
- 75g panko breadcrumbs
For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons cornflour, mixed with water to a thin paste
- 3 lemons – juice only
- 100ml chicken stock
- 1 tablespoon sherry
- 2 cloves garlic peeled and grated
- 3cm ginger peeled and grated
- 1 red chilli, sliced
- 4 spring onions sliced
- 1 small bunch coriander
Vegetable oil for frying
Method
Take half the chicken and cut into bite-sized pieces, then take the remaining breasts and slice through the middle lengthways leaving two thin slices.
In a large bowl mix soy sauce, pre-mixed water and corn flour, then add the bite-size chicken and stir thoroughly.
Add to a pan of water and poach for 3 to 4 minutes before draining.
Coat the remaining chicken pieces in flour, then egg and then breadcrumbs.
Deep fry at 170C for 2 minutes then drain. Heat a large non-stick pan over a medium heat until hot then add the soy sauce, honey, pre-mixed cornflour and water, lemon juice, sherry and stock.
Bring to the boil, add the garlic and ginger then simmer for 4 to 5 minutes.
To serve: place the breadcrumbed chicken on a plate, spoon over half the sauce and sprinkle with coriander.
Ingredients
- 1kg chicken breast fillets
- 15g cornflour, mixed with water to a thin paste
- 15ml soy sauce
- 50ml water
- 1 egg beaten
- 50g plain flour
- 75g panko breadcrumbs
For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons cornflour, mixed with water to a thin paste
- 3 lemons – juice only
- 100ml chicken stock
- 1 tablespoon sherry
- 2 cloves garlic peeled and grated
- 3cm ginger peeled and grated
- 1 red chilli, sliced
- 4 spring onions sliced
- 1 small bunch coriander
Vegetable oil for frying
Method
Take half the chicken and cut into bite-sized pieces, then take the remaining breasts and slice through the middle lengthways leaving two thin slices.
In a large bowl mix soy sauce, pre-mixed water and corn flour, then add the bite-size chicken and stir thoroughly.
Add to a pan of water and poach for 3 to 4 minutes before draining.
Coat the remaining chicken pieces in flour, then egg and then breadcrumbs.
Deep fry at 170C for 2 minutes then drain. Heat a large non-stick pan over a medium heat until hot then add the soy sauce, honey, pre-mixed cornflour and water, lemon juice, sherry and stock.
Bring to the boil, add the garlic and ginger then simmer for 4 to 5 minutes.
To serve: place the breadcrumbed chicken on a plate, spoon over half the sauce and sprinkle with coriander.
