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Chinese-style Lemon Chicken
This is one of those dishes that was probably invented to appeal to Western diners, as lemons are rarely used in Chinese cooking.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 1 1/4 cups all-purpose flour | 4 boneless chicken breasts | |
| 1 tsp baking powder | 1/4 cup fresh lemon juice (for sauce) | |
| 1/4 tsp baking soda | 3 tablespoons cornstarch (for sauce) | |
| 1/4 tsp salt | 1 1/2 cups chicken stock (for sauce) | |
| vegetable oil, for deep-frying | 2 tablespoons honey (for sauce) | |
| bok choy, steamed, to serve | 2 tablespoons light brown sugar (for sauce) | |
| hot cooked rice, to serve | 1 1/2-inch piece fresh ginger, peeled and shredded (for sauce) |
directions
Prep:
30 min
Total:
45 min
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1
Sift the flour, baking powder, baking soda, and salt into a large bowl, add 1 1/4 cups cold water and whisk until smooth. Set aside for 30 minutes.
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2
Preheat the oven to 200°F (100°F). Line a baking sheet with paper towels. Add enough oil to come about halfway up the sides of a heavy deep frying pan. Heat over high heat to 350°F (180°C) on a deep-frying thermometer. In batches, dip the chicken into the batter. Carefully add to the oil and deep-fry, turning once, for 5-6 minutes, or until golden. Transfer to the baking sheet and keep warm in the oven.
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3
Meanwhile, make the sauce. Pour the lemon juice into a medium saucepan, sprinkle in the cornstarch, and whisk until smooth. Add the stock, honey, sugar, and ginger. Stir over low heat until the sauce comes to a boil and thickens. Simmer for 1 minute.
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4
Arrange the chicken on a serving platter and spoon the hot sauce on top. Serve hot with the bok choy and rice.
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