Description
Do you fancy Chinese Lemon Chicken tonight? Learn how to make this Chinese takeaway recipe. This chicken with lemon sauce is to die for!
Ingredients
Units
Scale
- 4 small chicken breast fillets
- 5ml (1tsp) sesame oil
- 15ml (1 tbsp) dry sherry
- 1 egg white, lightly beaten
- 30ml (2 tbsp) corn flour
- 15ml (1 tbsp) vegetable oil
- salt and pepper
- 45ml (3 tbsp) fresh lemon juice
- 30ml (2 tbsp) lime cordial
- 45ml (3 tbsp) caster sugar
- 10ml (2 tsp) corn flour
- 90ml (6 tbsp) water
- coriander leaves, to garnish
- lemon wedges, to garnish
Instructions
- Arrange the chicken breasts in a single layer in a shallow bowl. Mix the sesame oil with the sherry and add the 2.5ml/½ tsp salt and 1.5ml/¼ tsp pepper. Pour over the chicken, cover and marinate for 15 minutes.
- Mix together the egg white and corn flour. Add the mixture to the chicken and turn the chicken with tongs until thoroughly coated. Heat the vegetable oil in a non-stick frying pan or wok and fry the chicken fillets for about 15 minutes until the fillets are golden brown on both sides.
- Meanwhile, make the sauce. Combine all the ingredients in a small pan. Add the 1.5ml/¼ tsp pepper salt. Bring to the boil over a low heat, stirring constantly until the sauce is smooth and has thickened slightly.
- Cut the chicken into pieces and arrange on a warm serving plate. Pour the sauce over, garnish with the coriander leaves and lemon wedges. Serve immediately.
Notes
- Serve on top of Pea & Egg Fried Rice.
- Personally, I like lots of sauce. If you do too, don’t be afraid to double the quantity; it really is that moreish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 309
- Sugar: 12.3 g
- Sodium: 92 mg
- Fat: 11.6 g
- Saturated Fat: 2.3 g
- Carbohydrates: 19.7 g
- Fiber: 1.9 g
- Protein: 26.9 g
- Cholesterol: 75 mg
Keywords: Chinese lemon chicken, lemon sauce recipe for chicken, Chinese takeaway recipe,