Revisit a retro favourite with these tips on cooking lemon chicken with a twist.
Hailing from Hong Kong, this retro Cantonese recipe of battered chicken coated in a sticky lemon sauce is found on Chinese restaurant menus across Australia. Recreate a taste of your childhood by making this lemon chicken recipe from scratch. Using lean chicken breast, a lighter batter and a tangy sauce, this easy version is infinitely tastier than takeaway, plus it’s just as fast – simply marinate the chicken for 30 minutes, then coat, deep-fry, and slather in your homemade sauce. You’ll have a finger-licking chicken dinner on the table in no time.
Once you’ve mastered the basic recipe, it’s time to get creative with your lemon chicken. Why not try substituting green prawn meat for the chicken breast? Lean pork fillets cut into cubes also works a treat, or if you’re looking for a vegetarian version, simply switch the chicken for 2cm cubes of firm tofu.
The sweet-sour flavour in the original lemon chicken recipe is ideal for all ages, but if you’d like to spice it up, try adding 1 tsp minced ginger or 1 finely chopped red chilli to the sauce. For a sweeter, milder flavour, try a mixture of half freshly squeezed orange juice and lemon juice.
For those nights when you want a fast-track to flavour, pick up a pouch of Lee Kum Kee Lemon Chicken Sauce from the supermarket, then follow the easy three-step process for authentic lemon chicken. You can even serve this tangy sauce as a dip for spring rolls, fried wontons or chicken nuggets.
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