Chinese•quick

Chinese Lemon Chicken

This Chinese lemon chicken is a simple and popular Chinese takeout dish. Pan fried juicy chicken breasts served with fragrant lemon sauce.

Ingredients

rice bran oil (for pan frying)
1.3 kg boneless chicken breasts (trimmed and cut into half diagonally across the chicken breasts)
corn starch ( or potato starch. For coating the chicken)
lemon slices ( as garnish (optional))
steamed basmati rice (to serve)
2 tsp salt
2 tsp turmeric powder
1 tsp paprika powder
1/2 tsp ground white pepper
1 tbsp medium dry sherry
100 ml fresh lemon juice
1/2 tsp grated lemon zest
1 tsp turmeric powder
3 tbsp raw brown sugar
1/8 tsp salt
1 tbsp corn starch (mix with 2 tablespoons water)
100 ml water

1
In a small pot, add all the ingredients for the lemon sauce except the corn starch. Bring to a boil and then turn the heat to low. Add in the corn starch mixture, stirring frequently. Combine and mix until the lemon sauce has thickened. (note that the lemon sauce will thicken further when it cools down). Set aside in a small bowl.
2
In a medium mixing bowl, marinade the chicken with the marinade prepared. Rub and mix well into the chicken pieces. Set aside for 10 minutes.
3
Lightly coat the chicken pieces with corn starch or potato starch shake off excess.
4
Heat up a non-stick frying pan with some rice bran oil and pan fry the chicken pieces for 3 minutes on each side or until chicken are golden brown. Pan fry in 3 to 4 batches, adding more rice bran oil as needed.
5
Pre-heat fan forced oven to 160C or 320F. Place the chicken pieces in a non-stick Large Baking Pan lined with baking paper. Bake the chicken pieces for 8 minutes or until the chicken pieces are well browned.
6
Cut the chicken into bite size pieces, serve with lemon sauce and steamed basmati rice.