Lemon Chicken: The Westernized Version

Name: Lemon Chicken: The Westernized Version
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 teaspoons Shaoxing rice wine or dry sherry; 1 tablespoon finely sliced garlic; 2 dried red chillies, crushed; 1½ tablespoons grated lemon zest; 2 teaspoons toasted sesame oil; 2 teaspoons cornflour blended with 1 teaspoon water; 2 teaspoons cornflour blended with 1 teaspoon water; 120 ml (4 fl oz) water; 120 ml (4 fl oz) Chinese Chicken Stock or store-bought fresh stock; 120 ml (4 fl oz) Chinese Chicken Stock or store-bought fresh stock; 2 tablespoons fresh lemon juice; 1 tablespoon crushed fermented black beans; 1 tablespoon sugar; 1 tablespoon light soy sauce; 2 teaspoons Shaoxing rice wine or dry sherry; 1 teaspoon baking powder; 35 g (1¼ oz) unbleached plain flour; 65 g (2¼ oz) potato flour or cornflour; 65 g (2¼ oz) potato flour or cornflour; 2 teaspoons groundnut oil; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; 1 teaspoon bicarbonate of soda; 1 teaspoon light soy sauce; 1 teaspoon toasted sesame oil; ½ teaspoon freshly ground white pepper; 1 teaspoon salt; Groundnut oil, for deep-frying; 1 teaspoon cornflour; 1 teaspoon Shaoxing rice wine or dry sherry

Preparation info

Serves
4

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

Chicken breasts in batter tend to be dried out and uninteresting. I have altered this classic Westernized version by using thighs instead of breast meat for a tastier dish. Many Chinese chefs use potato flour to enhance crispiness.

Ingredients

450 g (1 lb) boneless, skinless chicken thighs
1 teaspoon salt

Main course

Method

Cut the chicken into 2.5 cm (1 in) pieces and evenly coat them with the salt, pepper, sesame oil, soy sauce, Shaoxing rice wine and cornflour.

Mix the batter ingredients in a medium-sized bowl with a whisk and beat until smooth.

Heat a wok or deep pan until it is hot and swirl in the oi