Homemade Lemon Chicken
Lemon chicken a timeless favorite among kids and adults alike. This quick and easy version means dinner will be on the table in a flash!
HOMEMADE LEMON CHICKEN
500g chicken thighs cut into 5cm pieces
1 tbsp soy sauce
1 egg, lightly whisked
35g (1/4 cup) cornflour
80ml vegetable oil
70g (1/3 cup) caster sugar
250ml (1 cup) chicken stock
60ml (1/4 cup lemon juice)
1 bunch choy sun or broccoli to serve
Steamed rice or udon noodles to serve
1 tbsp fresh chopped coriander (optional)
1. Combine chicken and soy in a bowl. Set aside for 5 minutes to develop the flavours. Combine the egg with 2 tbsp of cornflour in a bowl and whisk until smooth. You may need to make more batter depending on how thickly coated you like your chicken. Drain chicken and add to the batter.
2. Heat oil in a wok over high heat (when oil is hot enough, a cube of bread will turn brown in 15 seconds), add half the chicken and cook for three minutes each side or until cooked. Repeat with remaining chicken. Drain on paper towel.
3. Combine the remaining cornflour, sugar, stock and lemon juice in a small saucepan and stir until smooth.
4. Serve chicken with steamed rice and greens, with your lemon sauce drizzled over the top. Sprinkle over fresh coriander leaves if desired.