LEMON CHICKEN is such a favorite amongst many in a Chinese Menu Card. Have you ever wondered how easy it is to make? The sauce is made separately and can be frozen of kept in the refrigerator for over a week. You dont have to limit yourself to chicken…you can use fish, tofu and even mixed vegetables for this sauce.
I will teach you how easy it is….and it does taste AUTHENTIC RESTAURANT WAY!!!
INGREDIENTS FOR LEMON CHICKEN:
500 grams chicken breast, into fillets
salt, pepper and a bit of light soya sauce to taste for the marinade
a little grated ginger
1 egg
white flour as needed
Sparkling water/soda water/bicarbonated water to make the batter
Oil for deep frying
FOR THE SAUCE:
1/2 cup of freshly squeezed lemon juice
2 cups of water
11/2 cups of sugar, or less….. depends on how sweet you like it
salt and white pepper to taste
yellow food coloring, a few drops
2 tablespoons cornstarch to thicken the sauce
spring onions cut fine for the garnish
METHOD:
marinate the chicken fillet in the salt, pepper and soya sauce and grated ginger
meantime prepare the sauce
mix the lemon juice with the water and the sugar and put it to boil till the sugar melts and it starts boiling. Lower temperature of the gas and let it simmer a bit
add the salt , pepper and the yellow food coloring. Mix the cornstarch in water and add it to the boiling lemon sauce to thicken to your choice.Taste and correct seasoning.
Keep aside till needed.
FOR THE CHICKEN:
heat the oil in a deep fryer. Mix the white flour with the egg and when the oil is hot make a batter with the sparkling water. Dip the pieces of chicken breast and deep fry till golden.
TO SERVE:
place the chicken fillets in a serving plate (i cut them up into slices so that the sauce penetrates into them) and then pour the hot sauce on top. Garnish with lemon slices and chopped spring onions.
EXCELENT WITH FRIED RICE OR NOODLES