English
A worldwide favourite, Chinese Lemon Chicken is loved by many because of the flavours and texture you get in every mouthful. Whether it’s the tangy lemon sauce or the crispy chicken breast pieces, good take-out is hard to find. This is why having your own recipe is just as important as having a take-out menu in your kitchen.
Our recipe is different in that you’re going to use chicken tenders for a perfectly juicy result.
INGREDIENTS
CHICKEN:
- 600 g chicken tenderloins cut into 1-inch pieces
- 1 large egg
- 2 tablespoons soy sauce
- 2 tablespoons Chinese shaoxing wine (or white vinegar)
- 1/2 cup corn starch
- 1/2 cup vegetable oil or canola oil
LEMON SAUCE:
- 1 tablespoon oil
- 3 teaspoons minced garlic
- 1 teaspoon minced or finely grated ginger
- 1/2 cup chicken stock or broth
- 2 tablespoons soy sauce
- juice of 1 lemon (about 3-4 tablespoons)
- 2 tablespoons sugar
- 2 tablespoons honey
- salt to taste
- 2 teaspoons corn flour dissolved in 2 tablespoons water
- 1 teaspoon sesame seeds to garnish
- thinly sliced green onions to garnish
- lemon slices, to serve (optional)
INSTRUCTIONS
FOR THE CHICKEN:
- In a large shallow bowl whisk egg, soy sauce and wine. Add in chicken, mix well and allow to marinate for 20 minutes, covered.
- Place corn starch into a large baking tray. Pour chicken and marinade into the corn starch and coat chicken pieces evenly, lightly pressing the corn starch around the chicken.
- Heat oil in a large wok, pan or skillet over medium-high heat. When oil is hot (325°F or 165°C), shake off excess corn starch and fry chicken in batches in a single layer for about 5-6 minutes, turning half way during cooking, until golden and cooked through.
