Traditional Lemon Chicken

Traditional Lemon Chicken

This yummy dish is something I usually order when I have takeaway.

Method

1. Sift the flours and baking powder together into a bowl.

2. Mix egg yolks and milk together, then add to the flour mix and whisk until well combined.

3. It should look like runny pancake batter.  Set the batter aside and make the lemon sauce.

4. Place all the sauce ingredients except cornflour in saucepan over medium heat stirring occasionally for 5 minutes.

5. Then slowly pour in cornflour stirring occasionally, increasing heat until sauce starts to boil.

6. Turn off heat and let stand while cooking chicken.

7. Heat wok or frypan on high with coconut oil.

8. Place all chicken in batter mix.

9. Take individual pieces of chicken out of batter with tongs and let batter drip, then add to hot oil.

10. Cooking until golden brown on each side. Repeat until all chicken is cooked.

11. 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.

It is tangy and delicious. But now you can make it at home – and it tastes even better than your local Chinese Restaurant!