Lemon Chicken

Lemon Chicken

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

Preparation:

1. Place chicken in a bowl and add the soy sauce, spring onion, ginger and garlic – mix well. Marinate in the fridge for 1 hour.
2. 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.
3. 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.
4. 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.