Traditional Lemon Chicken
This yummy dish is something I usually order when I have takeaway.
It is tangy and delicious. But now you can make it at home – and it tastes even better than your local Chinese Restaurant!
Traditional Lemon Chicken
Course: Lunches u0026amp; Snacks, Recipes, Under
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
500 gram Chicken Tenderloins
0.25 cup Cornflour
1 cup Flour
1 tsp Baking powder
2 number Egg yolks
1.5 cups Milk
Lemon Sauce
1 number Lemon
1 number Lemon zest
1 tsp Garlic-minced
1 cup Chicken stock
1 tsp Sugar
1 tbsp Cornflour-(Mixed with 2 tablespoon cold water)
1 tbsp Sesame seeds
Directions
- Sift the flours and baking powder together into a bowl.
- Mix egg yolks and milk together, then add to the flour mix and whisk until well combined.
- It should look like runny pancake batter. Set the batter aside and make the lemon sauce.
- Place all the sauce ingredients except cornflour in saucepan over medium heat stirring occasionally for 5 minutes.
- Then slowly pour in cornflour stirring occasionally, increasing heat until sauce starts to boil.
- Turn off heat and let stand while cooking chicken.
- Heat wok or frypan on high with coconut oil.
- Place all chicken in batter mix.
- Take individual pieces of chicken out of batter with tongs and let batter drip, then add to hot oil.
- Cooking until golden brown on each side. Repeat until all chicken is cooked.
- Pour sauce over chicken and serve with cooked rice.
- Recipe Hints and Tips:
- Traditional Lemon Chicken is suitable to freeze for up to two months. The sauce may go a little icy though, when reheated it will mix in again.
- Peanut or Olive oil can be substituted for coconut oil.
- Sprinkle sesame seeds and spring onions over once cooked for texture and to make it look pretty.
Have your say!