Chinese Lemon Chicken

Chinese Lemon Chicken 3 Chicken Breasts 2 Lemons 2 tbsp Light Soy sauce 2 Garlic cloves 500ml Chicken stock 3-5 tbsp Honey Salt and Pepper 1 Egg 5 tbsp Cornflour 1 tbsp Custard Powder optional Cut the chicken into small cubes and place in a bowl. Squeeze the juice from half a lemon, 1 tbsp light soy sauce, half a tbsp of Shaoxing rice wine and 1 crushed garlic clove. Massage the mixture into the chicken and set aside to marinate. Using a zester, remove the zest from one lemon and add it to a saucepan, then cut the lemon in half and squeeze the juice into the pan along with the chicken stock, a crushed garlic clove, a pinch of salt and pepper, 1 tbsp light soy sauce and 3 tbsp of honey and whisk together until combined. Place the pan on a low heat and simmer until the sauce reduces. Retrieve the marinating chicken add an egg in the bowl and mix well. Add in the cornflour a tablespoon at a time and mix, you may need more flour if the mixture is too thin, it should be sticky. Optional add in a tbsp of custard powder and mix well, this helps with colour and makes the batter extra crispy. Heat a pan of oil to around 160 degrees. Fry the chicken pieces until golden brown in batches remove from the oil once they are golden brown and drain on some kitchen paper. Back to the sauce stir in a cornflour slurry and allow it to further thicken. Once the sauce is to the thickness you require turn off the heat. Add the chicken pieces into a bowl pour over as much sauce as you like and toss the chicken pieces until they are coated. Plate up, serve with egg-fried rice and garnish with sesame seeds and spring onion slices. Lick your lips and enjoy. #food #fakeaway #cooking #chicken #chickenrecipes #chinesefood #lemon #lemonchickenrecipe #lemonchicken