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PREP 30 minutes
TOTAL 1 hour 45 minutes
Serves
US | METRIC

INGREDIENTS

For The Marinade
  • 500 g Diced Chicken Fillet
  • ½ A Lemon Zest & Juice
  • 2 Cloves Crushed Garlic
  • 3 tbsps Soy Sauce
  • Salt & Pepper to taste
  • 1 litre Veg Oil (For deep frying)
For The Batter
  • 100 g Plain Flour
  • 75 g Cornflour
  • 2 tbsps Soy Sauce
  • 150 ml Sparkling Water
  • Salt & Pepper to taste
For The Sauce
  • 1 tbsp Olive Oil
  • 2 Minced Cloves Garlic
  • 1 tsp Minced Ginger
  • 2 tbsps Soy Sauce
  • 150 ml Chicken Stock
  • 2 Lemons
  • 2 tbsps Sugar
  • 1 tbsp Honey
  • 1½ tbsps Cornflour (dissolved in 3 tablespoons of water)
  • Sesame seeds (For garnish)
  • Spring Onions (To garnish)
Lemon Chicken

Lemon Chicken

A take away favourite made in your very own kitchen!

For The Marinade

  • Add the garlic, soy, zest, juice and salt and pepper and mix well with the chicken. Cover and refrigerate for a minimum of an hour but up to 24 hours.

For The Batter

  • Mix the flour, cornflour, salt and pepper fully.
  • Whisk in the Soy and sparkling water until a smooth batter is achieved. (Do not over whisk or you will lose the air from the sparkling water).
  • Set aside until ready to use.

For The Sauce

  • In a saucepan, on a medium high heat add a dash of oil and add the garlic and ginger and cook for 2-3 minutes keeping it moving to avoid catching.
  • Add the stock, soy, lemon juice, lemon zest, sugar and honey. Slowly whisk until sugar is dissolved then simmer for 5 minutes
  • Add a pinch of salt
  • In a small bowl mix the cornflour and water then gradually whisk into the sauce to thicken it then turn off the heat.

Cooking the chicken

  • Heat a deep fat fryer/pan fryer (be careful) to between 160c-180c
  • In batches dip the chicken into the batter and then carefully drop the chicken into the fryer and cook for 5-8 minutes or until golden brown.
  • Remove chicken onto kitchen roll to drain excess oil.
  • Toss the Chicken through the sauce and serve with rice or noodles topped with spring onion, sesame seeds and charred lemon.
Lemon Chicken

Lemon Chicken

A take away favourite made in your very own kitchen!

PREP 30 minutes
TOTAL 1 hour 45 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

For The Marinade
  • 500 g Diced Chicken Fillet
  • ½ A Lemon Zest & Juice
  • 2 Cloves Crushed Garlic
  • 3 tbsps Soy Sauce
  • Salt & Pepper to taste
  • 1 litre Veg Oil (For deep frying)
For The Batter
  • 100 g Plain Flour
  • 75 g Cornflour
  • 2 tbsps Soy Sauce
  • 150 ml Sparkling Water
  • Salt & Pepper to taste
For The Sauce
  • 1 tbsp Olive Oil
  • 2 Minced Cloves Garlic
  • 1 tsp Minced Ginger
  • 2 tbsps Soy Sauce
  • 150 ml Chicken Stock
  • 2 Lemons
  • 2 tbsps Sugar
  • 1 tbsp Honey
  • 1½ tbsps Cornflour (dissolved in 3 tablespoons of water)
  • Sesame seeds (For garnish)
  • Spring Onions (To garnish)

For The Marinade

  • Add the garlic, soy, zest, juice and salt and pepper and mix well with the chicken. Cover and refrigerate for a minimum of an hour but up to 24 hours.

For The Batter

  • Mix the flour, cornflour, salt and pepper fully.
  • Whisk in the Soy and sparkling water until a smooth batter is achieved. (Do not over whisk or you will lose the air from the sparkling water).
  • Set aside until ready to use.

For The Sauce

  • In a saucepan, on a medium high heat add a dash of oil and add the garlic and ginger and cook for 2-3 minutes keeping it moving to avoid catching.
  • Add the stock, soy, lemon juice, lemon zest, sugar and honey. Slowly whisk until sugar is dissolved then simmer for 5 minutes
  • Add a pinch of salt
  • In a small bowl mix the cornflour and water then gradually whisk into the sauce to thicken it then turn off the heat.

Cooking the chicken

  • Heat a deep fat fryer/pan fryer (be careful) to between 160c-180c
  • In batches dip the chicken into the batter and then carefully drop the chicken into the fryer and cook for 5-8 minutes or until golden brown.
  • Remove chicken onto kitchen roll to drain excess oil.
  • Toss the Chicken through the sauce and serve with rice or noodles topped with spring onion, sesame seeds and charred lemon.
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