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.
Serves 2 Adults & 2 Kids
2 large chicken breasts (300-500g)
1 tbsp soy
500ml vegetable oil
6 cloves garlic
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.