Lemon Chicken Recipe
For the Chicken
2 large chicken breat fillets (approx. 3/4 pound total weight), cut into bite-sized chunks
1 teaspoon soy sauce
1 egg yolk
1 1/2 tablespoon cornstarch
2-3 tablespoon canola or vegetable oil, for frying
4 thinly sliced scallions, to serve
For the Sauce
1 large lemon, zest and juice, (1/4 cup)
2 tablespoons sugar
1/4 cup water
1 teaspoon cornstarch
salt and freshly ground black pepper
- Place chicken in a bowl and mix with soy sauce. Let marinate for 30 minutes.
- To make the sauce, mix the lemon zest and juice with sugar water and cornstarch in a small saucepan. Bring to a boil, stirring constantly until thickened, then keep warm.
- Meanwhile, heat the oil in a heavy-based saucepan. Beat egg yolks and cornstarch in a small bowl to make a paste. Stir in the chicken and fry dough for three or four minutes on each side until golden and cooked through.
- Transfer to a plate and spoon the hot lemon sauce over chicken. Sprinkle chives over the dish before serving.