Old-school lemon chicken

Recipes / Meat

Try this favourite Chinese takeout recipe at home and turn it into a family classic.

Recipe «Old-school lemon chicken» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 3 tsp shaoxing wine, 3 tsp light soy sauce, 500g chicken breast fillets, cut into 3cm pieces, Peanut oil, to deep-fry, Lemon, sliced, to serve , 4 green shallots, thinly sliced, to serve, 125ml chicken stock, 55g caster sugar , 1 1/2 tbsp fresh lemon juice, 2 tsp apple cider vinegar, 2 tsp shaoxing wine, 2 tsp cornflour, 1 tbsp water, 75g plain flour, 35g cornflour, 1/2 tsp baking powder.

Ingredients:

  • 3 tsp shaoxing wine 
  • 3 tsp light soy sauce 
  • 500g chicken breast fillets, cut into 3cm pieces 
  • Peanut oil, to deep-fry 
  • Lemon, sliced, to serve 
  • 4 green shallots, thinly sliced, to serve 
  • 125ml chicken stock 
  • 55g caster sugar 
  • 1 1/2 tbsp fresh lemon juice 
  • 2 tsp apple cider vinegar 
  • 2 tsp shaoxing wine 
  • 2 tsp cornflour 
  • 1 tbsp water 
  • 75g plain flour 
  • 35g cornflour 
  • 1/2 tsp baking powder 
  • 1 egg 
  • 125ml water, iced 

Instructions

  1. Combine wine and soy sauce in a bowl. Add chicken. Stir to coat. Cover with plastic wrap. Place in fridge for 20 minutes to marinate.
  2. Meanwhile, for the sauce, place stock, sugar, lemon juice, vinegar and wine in a saucepan. Bring to the boil. Reduce heat to low. Simmer for 3 minutes. Combine cornflour and water in a bowl. Add to stock mixture. Simmer, stirring, for 2 minutes or until thickened.
  3. For the batter, whisk flours and baking powder together in a bowl. Add egg and water and whisk until just combined.
  4. Pour enough oil into a wok to come one-third of the way up the side. Heat over high heat until smoking. Drain chicken. Toss in batter. Use tongs to transfer half the chicken to wok. Cook for 4 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with the remaining chicken. Arrange lemon slices on a platter. Top with chicken. Drizzle with the sauce. Sprinkle with shallots. Season with salt flakes.