Lemon Chicken

Lemon Chicken is the first thing I remember eating at a Chinese restaurant when I was a kid. The bright and sweet sauce against the soft chicken is very kid-friendly. Today I make Lemon Chicken for my own kids and cheat by using lemon curd. Eating this dish still makes me feel like a kid so it’s lovely to pass on the tradition.

Post-Natal Superfood Profile: NUTS, BEANS & SEEDS
Some nuts, beans and seeds contain good levels of omega-3 which is an essential nutrient for your brain to function, especially when managing depression.

Serves 2 Adults & 2 Kids
2 large chicken breasts (300-500g)
1 egg
1 tbsp soy
50g cornflour
500ml vegetable oil
the sauce
6 cloves garlic
20g ginger
150g lemon curd
3 tbsps apple cider vinegar
1/2 tsp salt
garnish with sesame seeds and finely chopped spring onion

  • Whisk together the soy sauce and egg in a small mixing bowl. Chop the chicken into bite-sized pieces then put the chicken in the mixture and leave for 20 minutes. Make the sauce while the chicken marinates.
  • Once the chicken is marinated, use a slotted spoon to lift the chicken onto a tray then sprinkle over the cornflour and toss the chicken in the flour to coat.
  • Pour the vegetable oil into a heavy-duty skillet on a medium high heat. Drop a small piece of potato into the oil and if it starts to fry immediately the oil is hot. Fry the chicken in batches turning the pieces after 2-3 minutes and adjust the heat if it gets too hot.
  • Lift the cooked chicken out of the oil and onto kitchen roll to drain. Repeat the process until all the chicken is cooked.
  • Peel the garlic and ginger then finely chop. Put a little vegetable oil into milk pan on a medium heat then fry the garlic and ginger for a couple of minutes then pour in the cider and add the salt then cook for another minute while some of the vinegar evaporates.
  • Add the lemon curd and whisk the sauce together then lower the heat until you’re ready to add the chicken to the sauce and coat.
  • Sprinkle the chicken with sesame seeds and spring onion then serve with rice and steamed snow peas.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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