Lemon Chicken
Sweet, sour, sticky and sublime, this Lemon Chicken recipe will have dinner on the table in 30 minutes and will rival your favourite Chinese Lemon Chicken takeaway.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 1 egg
- 2 tbsp soy sauce
- 2 tbsp white vinegar
- 600 g chicken breast, cut into 2 ½ centimetre cubes
- ½ cup cornflour
- ½ cup vegetable oil
For the Lemon Sauce
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ centimetre piece of fresh ginger, grated
- ½ cup chicken stock
- 2 tbsp soy sauce
- Juice of 1 large lemon
- 2 tbsp white sugar
- 2 tbsp honey
- Pinch of salt
- 2 tsp cornflour
- 2 tbsp water
- Lemon slices, to serve
How do I make it?
- Add egg, soy sauce, and vinegar to a large bowl and whisk to combine. Add chicken, stir well to coat then cover and refrigerate for 20 minutes.
- Add ½ cup cornflour to the chicken and marinade and stir to coat the chicken in the cornflour.
- Heat vegetable oil in a large frying pan or wok over medium-high heat. Cook chicken, in batches, for 6 minutes or until golden and cooked through.
- Remove chicken to a paper-towel lined plate and wipe out pan.
- Make the sauce by heating olive oil over medium high heat. Add garlic and ginger and cook for 30 seconds, then add stock, soy sauce, lemon juice, sugar, honey, and salt. Cook, stirring until the sugar dissolves.
- Combine cornflour and water in a small bowl then add to the sauce and cook, stirring until the sauce thickens. Return chicken to the pan and toss through the sauce. Cook for 2-3 minutes, or until heated through and coated in sauce.
- Serve garnished with lemon slices.
