lemon chicken
this recipe comes from a book my Mum brought after we went Hong Kong when I was a kid. Chinese cooking class cookbook by the Australian Women's Weekly. I have been helping to make & making this version of lemon chicken for 32 years and it always goes over really well.
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prep time
20 Min
cook time
20 Min
method
Deep Fry
yield
4 serving(s)
Ingredients
- 4 - chicken breast, whole
- 1/2 cup cornflour
- 3 tablespoons water
- 4 - egg yolks
- - salt and pepper
- 6 - green onions
- - oil for deep frying
- LEMON SAUCE
- 1/2 cup lemon juice
- 2 - chicken bouillon cubes
- 2 tablespoons cornstarch
- 2 tablespoons honey
- 2 1/2 tablespoons brown sugar
- 1 teaspoon ginger, grated
- 1 3/4 cups water
How To Make lemon chicken
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Step 1Carefully remove skin from chicken breasts. With sharp knife remove chicken breasts from bone, giving eight individual pieces.
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Step 2Pound chicken breasts out lightly.
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Step 3Put cornflour into bowl, gradually add water and lightly beaten egg yolks, add salt and pepper, mix well. Dip chicken breasts into this batter, drain will. Put a few pieces of chicken into deep hot oil, fry until lightly golden brown and cooked through. Drain on absorbent paper. Keep warm while cooking remaining chicken.
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Step 4Slice each cooked chicken breast across into three or four pieces. Arrange on serving plate, sprinkle with chopped green onions, spoon hot sauce over.
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Step 5LEMON SAUCE: Combine lemon juice, crumbled stock cubes, cornflour, honey, brown sugar, ginger & water in saucepan, stir over low heat until sauce boils & thickens.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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