- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 20 Times
This is one of those dishes that was probably invented to appeal to Western diners, as lemons are rarely used in Chinese cooking.
For the chicken:
- 1¼ cups all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 4 boneless chicken breasts
- Vegetable oil, for deep-frying
For the Lemon Sauce:
- ¼ cup fresh lemon juice
- 3 tbsp cornstarch
- 1½ cups chicken stock
- 2 tbsp honey
- 2 tbsp light brown sugar
- One ½ in (1cm) piece of fresh ginger, peeled and shredded
- Bok choy, steamed, to serve
- Hot cooked rice, to serve
1. Sift the flour, baking powder, baking soda, and salt into a large bowl, add 1¼ cups cold water and whisk until smooth. Set aside for 30 minutes.
2. Preheat the oven to 200°F (100°F). Line a baking sheet with paper towels. Add enough oil to come about halfway up the sides of a heavy deep frying pan. Heat over high heat to 350°F (180°C) on a deep-frying thermometer. In batches, dip the chicken into the batter. Carefully add to the oil and deep-fry, turning once, for 5-6 minutes, or until golden. Transfer to the baking sheet and keep warm in the oven.
3. Meanwhile, make the sauce. Pour the lemon juice into a medium saucepan, sprinkle in the cornstarch, and whisk until smooth. Add the stock, honey, sugar, and ginger. Stir over low heat until the sauce comes to a boil and thickens. Simmer for 1 minute.
4. Arrange the chicken on a serving platter and spoon the hot sauce on top. Serve hot with the bok choy and rice.
Special Equipment: deep-frying thermometer.
Prepare ahead: The batter can be made a couple hours in advance.
© 2008 Dorling Kindersley
Note from Cookstr's Editors
Nutritional information is based on 2 cups oil for frying and does not include bok choy or rice, for serving.