Lemon chicken

Name: Lemon chicken
Cuisine: China
Ingredients: 4 skinless, boneless chicken breasts; flour, to coat the chicken; 4 skinless, boneless chicken breasts; 4 egg yolks; flour, to coat the chicken; 1 tablespoon brown sugar; 1 cm /½ inch piece fresh root ginger, peeled and grated; 225 ml/8 fl oz chicken stock; 2 tablespoons honey; 2 heaped teaspoons cornflour mixed with a little cold water to the consistency of single cream; sea salt and freshly ground black pepper; 2 heaped teaspoons cornflour mixed with a little cold water to the consistency of single cream; 2 heaped teaspoons cornflour mixed with a little cold water to the consistency of single cream; 6 spring onions, trimmed and chopped, to garnish; juice of 3 or 4 lemons; sea salt and freshly ground black pepper; vegetable oil, for deep-frying

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

4 skinless, boneless chicken breasts
flour, to coat the chicken
4 egg yolks

Asia
China
Main course

Method

To make the sauce, mix the lemon juice with the stock, honey, sugar and ginger. Stir in the cornflour mixture and cook over a low heat, stirring from time to time, until the sauce thickens, then put to one side.
Lightly flour the chicken breasts and flatten them out a little with a rolling pin.
To make a coating batter, beat the egg yolks into the cor