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Lemon Chicken
- Difficulty
Easy
By Neil Perry
Published 2000
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 ½
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
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