I have never before made Chinese lemon chicken. I have eaten it plenty of times and I've even seen my mum make it at home. I was looking for something different to do with my fried rice and seeing as though its the dish I always get when ordering Chinese, it made sense to give it a go at home.
The author, Bobby, has given me permission to blog about my experience cooking this dish. You will see yellow food colouring listed on the ingredients. As explained by Bobby this gives it that nice yellow colour. I slipped with my colouring and may have put a little too much in. It turned out a little bright.
I prepared mine a little differently than Bobby did, only because I was multi-tasking.
4 Chicken breasts - diced into 3cm cubes
2 tbl spoons soy sauce
1/2 teaspoon salt
1/4 cup cornflour
1/2 tspoon baking powder
Oil (for frying)
1/3 cup sugar
1 cup chicken stock
1 1/2 tbl spoons cornflour
2 tbl spoons lemon juice
3/4 tspoon salt
3 slices lemon - peeled
2 tbl spoons oil
yellow food colouring (optional)
1. Place the diced chicken into a bowl. Add the soy sauce and salt. Stir until all the chicken pieces are coated. Cover with glad wrap and place the fridge for 30 mins.
2. To make the sauce combine the sugar, cornflour, chicken stock, lemon juice and salt. If you decide to use the food colouring now is a good time to add it in. Mix well until you can feel the cornflour has mixed in.
Heat the oil in a saucepan over medium high and stir in the lemon sauce. Continue stirring until the sauce becomes clear and slightly thickened. Once this happens, remove from the heat and set aside.
3. To make the batter, beat the eggs, cornflour and baking powder. Add the chicken and stir until the chicken is coated. Don't worry if it doesn't look like it is "sticking" to the chicken.
Heat oil in a wok over high heat until its hot. A good way to tell is to place the handle of a wooden spoon in the oil, if bubbles form around the handle then you know the oil is hot enough. Fry the chicken in batches so the oil doesn't cool down too much. Once a nice brown colour, remove from the oil and drain on paper towel.
4. Re-heat the lemon sauce over low heat, stirring. It may seem like its "set" similar to how custard looks. It will get thinner as it warms up. If it seems too thick still than add some water.
5. Place cooked chicken in a serving dish and cover with lemon sauce. Making sure to mix it so every bit of chicken gets some of that yummy lemon sauce.