Lemon Chicken

Name: Lemon Chicken
Cuisine: Chinese
Ingredients: ¼ cup chopped coriander (stems and leaves); 4 tablespoons fresh chicken stock; 4 cups vegetable oil; 1 teaspoon sea salt; 4 tablespoons honey; 2 tablespoons light soy sauce; 2 tablespoons shao xing; 1 lemon, ends sliced off and cut into 6 wedges; 2 tablespoons julienne of ginger; ½ master stock chicken; juice of 2 lemons; grated zest of ¼ lemon

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

Not your textbook lemon chicken but a great combination of crisp skin, melting flesh and tangy sauce - and it looks fantastic.

You can buy a master stock chicken from Chinatown, but it is more satisfying to cook your own, and you’ll be rewarded by superior taste and texture.

Ingredients

4 cups vegetable oil
½ master stock chicken

Asia
China
Main course

Method

In a wok, heat the oil until just smoking. Add the chicken, skin-side down, and fry until golden brown. Turn and finish on the other side. Carefully remove and drain on crumpled kitchen paper.

To make the sauce, drain all but 4 tablespoons of oil from the wok and return to the stove. When just smoking, add the lemon wedges and ginger. Fry until the lemon starts to caramelise and the gin