Lemon Chicken

Lemon Chicken

Poultry
Chinese, Main Dish, Classics

Serves 4

Here’s an easy version of a beloved Chinese classic. Round out the meal with steamed rice and a steamed or stir-fried green vegetable.

Ingredients #

  • For the chicken: #

    • 2 chicken breasts (boneless and skinless)
    • 1 egg, lightly beaten
    • 4 tbsp cornstarch
    • Peanut oil for deep frying

  • For the sauce: #

    • 3 tbsp fresh lemon juice
    • 1/2 tsp ground turmeric
    • 1 tbsp sugar
    • 1 tbsp plum sauce
    • A small pinch of white pepper
    • 6 oz water
    • 1 tbsp cornstarch

Instructions #

Slice each chicken breast horizontally into 2 thin scallops. Dip them in the beaten egg and coat with cornstarch. Set aside.

Heat the oil in a wok or large pan and deep-fry the chicken until golden brown. Keep warm.

Mix together all the sauce ingredients, stirring well to avoid lumps. Bring the sauce to slow simmer in a small pan, stirring continually. Add a bit of water if it’s too thick. It should be about the consistency of half-and-half. Season to taste with salt.

Slice the chicken into 1-inch strips and place on a serving plate. Pour the sauce over and serve garnished with lemon wedges.