Lemon Chicken

Name: Lemon Chicken
Cuisine: China
Ingredients: ¼ teaspoon sea salt; a pinch of Sichuan pepper; 3 tablespoons white vinegar; 3 tablespoons sugar; 2 lemons; 2 spring onions (scallions), finely sliced; 2 tablespoons cornflour (cornstarch) vegetable oil, for deep-frying; 300 g (10½ oz) free-range or organic chicken thigh fillets, skin on, trimmed, cut into 1 cm (¾ inch) slices; 1 egg, lightly beaten

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

In the first chapter there was a recipe for a steamed lemon chicken. This, on the other hand, is more like the classic lemon chicken you’d see in Chinese restaurants. The chicken is battered, fried and then sauced. You could substitute slices of fresh fish, like blue eye or snapper, for a lovely light dish.

Ingredients

300 g (10½ oz) free-range or organic chicken thigh fillets, skin on, trimmed, cut into 1

Asia
China
Main course
Gluten-free

Method

Put the chicken, egg and sea salt in a bowl, toss together and leave for 20 minutes.

Remove the chicken from the egg, allowing the excess to drip away, and toss in the cornflour until evenly coated. Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the chicken pieces until golden brown and cooked through, then drain on paper towel.