Lemon Chicken
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Crispy battered chicken pieces smothered in a sweet and tangy lemon sauce.
00:30:00 total
Serves 4
medium
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Ingredients
- lemon zest - 1 tablespoon (from 2-3 lemons)
- sugar - 1 tablespoon
- white vinegar - 1 tablespoon
- fresh lemon juice - 1 tablespoon
- honey - 1 teaspoon
- custard powder - 1/2 teaspoon + 1 tablespoon (divided)
- chicken breast - 1 lb (400-500g)
- salt - to taste (to taste)
- Chinese cooking wine (Shaoxing) - 1 teaspoon
- black pepper - to taste (to taste)
- egg - 1
- corn starch - 1/2 cup
Instructions
- Prepare Lemon Zest: Carefully use a knife to cut away the zest in large sections from 2-3 lemons, avoiding the white pith.
- Tenderize Chicken: Use the back of your knife to lightly pound the chicken breast on one side to tenderize the meat.
- Season Chicken: Season the chicken breast with salt, black pepper, and Chinese cooking wine.
- Prepare Batter: Mix 1 tablespoon custard powder, 1 egg, and 1/2 cup corn starch to create a batter.
- Fry Chicken: Coat the chicken in the batter and fry at 400°F/200°C until lightly golden yellow.
- Make Lemon Sauce: Combine lemon zest, 1 tablespoon sugar, 1 tablespoon white vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon honey, and 1/2 teaspoon custard powder. Stir continuously and bring to a boil until thickened.
- Combine and Serve: Pour the prepared lemon sauce over the fried chicken, stir to combine, and serve immediately.
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