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Lemon Chicken
- Difficulty
Easy
By Neil Perry
Published 2008
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 1
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.
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Lovely quick easy recipe of this classic found in pretty much every Chinese restaurant in Australia. I found the sauce quite runny so thickened it with a little cornflour slurry to suit the kids expectation.