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Old-school lemon chicken

  • 0:35 Prep
  • 0:15 Cook
  • 4 Servings


  • 3 teaspoons shaoxing wine
  • 3 teaspoons light soy sauce
  • 500g chicken breast fillets, cut into 3cm pieces
  • Peanut oil, to deep-fry
  • Lemon, sliced, to serve
  • 4 green shallots, thinly sliced, to serve

Lemon sauce

  • 125ml (1/2 cup) chicken stock
  • 55g (1/4 cup) caster sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons shaoxing wine
  • 2 teaspoons cornflour
  • 1 tablespoon water


  • 75g (1/2 cup) plain flour
  • 35g (1/4 cup) cornflour
  • 1/2 teaspoon baking powder
  • 1 egg
  • 125ml (1/2 cup) water, iced


  • 1
    Combine wine and soy sauce in a bowl. Add chicken. Stir to coat. Cover with plastic wrap. Place in fridge for 20 minutes to marinate.
  • 2
    Meanwhile, for the sauce, place stock, sugar, lemon juice, vinegar and wine in a saucepan. Bring to the boil. Reduce heat to low. Simmer for 3 minutes. Combine cornflour and water in a bowl. Add to stock mixture. Simmer, stirring, for 2 minutes or until thickened.
  • 3
    For the batter, whisk flours and baking powder together in a bowl. Add egg and water and whisk until just combined.
  • 4
    Pour enough oil into a wok to come one-third of the way up the side. Heat over high heat until smoking. Drain chicken. Toss in batter. Use tongs to transfer half the chicken to wok. Cook for 4 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with the remaining chicken. Arrange lemon slices on a platter. Top with chicken. Drizzle with the sauce. Sprinkle with shallots. Season with salt flakes.

Source: taste.com.au


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