Cookstr.com

Chinese-style Lemon Chicken

Updated February 23, 2016

This is one of those dishes that was probably invented to appeal to Western diners, as lemons are rarely used in Chinese cooking.

Special Equipment: deep-frying thermometer.

Prepare ahead: The batter can be made a couple hours in advance.

4 servings

Preparation Time20 min

Preparation Time - Text20 mins, plus standing

Cooking Time30 min

Cooking Time - Text30

Cooking Methodpan-frying

CostModerate

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturesavory, sweet

Ingredients

  • 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
  • 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

Instructions

  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.

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