Traditional Lemon Chicken
This yummy dish is something I usually order when I have takeaway.
Method
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Sift the flours and baking powder together into a bowl.
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Mix egg yolks and milk together, then add to the flour mix and whisk until well combined.
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It should look like runny pancake batter. Set the batter aside and make the lemon sauce.
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Place all the sauce ingredients except cornflour in saucepan over medium heat stirring occasionally for 5 minutes.
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Then slowly pour in cornflour stirring occasionally, increasing heat until sauce starts to boil.
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Turn off heat and let stand while cooking chicken.
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Heat wok or frypan on high with coconut oil.
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Place all chicken in batter mix.
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Take individual pieces of chicken out of batter with tongs and let batter drip, then add to hot oil.
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Cooking until golden brown on each side. Repeat until all chicken is cooked.
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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!