Lemon Chicken

Prep time: 5 mins (1hr marinade)
Cooking time: 10 mins

Ingredients

500g chicken breast fillet (free-range if possible), skinless and cut into thin strips
1 tbsp Blue Dragon Light Soy Sauce
1 spring onion, finely chopped
1 tbsp Blue Dragon Minced Ginger (or a 2cm piece of fresh ginger finely chopped)
1 tsp Blue Dragon Minced Garlic (or 2 cloves of garlic crushed)
1 egg, lightly beaten
90g cornflour
vegetable oil, for deep frying
2 Blue Dragon Peking Lemon Stir Fry Sauce

Serves: 6

Crispy seaweed

A really quick and easy version of the traditional tart and lemony classic found in most Chinese restaurants

Place chicken in a bowl and add the soy sauce, spring onion, ginger and garlic – mix well. Marinate in the fridge for 1 hour.
Add the egg and toss to coat. Drain off the excess egg. Put the cornflour in a plastic bag, add the chicken and shake to coat in the cornflour.
Deep-fry the chicken in a wok of oil at a medium heat (approx 190’C). The chicken should cook to golden brown in 3-4 minutes. Add half the chicken to the oil, piece by piece and cook until brown. Lift out with a slotted spoon, wire sieve and drain on kitchen paper. Repeat until all the chicken is fried.
Warm the lemon sauce through on the hob, arrange the chicken on a plate and drizzle the sauce over the top. Serve with fluffy steamed rice and soy sauce.