Lemon Chicken

Lemon Chicken

By The Weekly  , ,

April 28, 2016

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  • Prep: 55 mins
  • Cook: 5 mins
  • Yields: 4 Servings


2 (400 g) chicken breast fillets

Vegetable oil, for shallow frying

2 egg whites

½ cup (70 g) water chestnut flour or cornflour

Finely shredded iceberg lettuce and cooked white rice, to serve


1 tbsp light soy sauce

¼ tsp sesame oil

½ tsp sea salt flakes

1 tbsp Shaoxing wine (Chinese rice wine)


¼ cup (55 g) caster sugar

¼ cup (60 ml) white vinegar

Finely grated zest and juice of 1 lemon

½ cup (125 ml) chicken stock

2 tsps arrowroot or cornflour

1 small (120 g) carrot, julienned

3 green onions, julienned


1To prepare marinade, combine all the ingredients in a shallow dish and mix well.

2Place each chicken breast between 2 sheets of plastic wrap and beat lightly to a uniform thickness of 1.5 to 2 cm. Place in the dish with the marinade, turning to coat well. Refrigerate for 30 mins.

3Heat about 2 cm of oil in a large frying pan over medium heat. Beat the egg whites until fluid and frothy. If water chestnut flour is caked and granular, pound it in a mortar to make it a fine powder, then transfer to a plate or tray. Dip chicken into egg white, then into flour. Fry for 3 to 4 mins or until golden brown and just cooked through. Drain on paper towels.

4To prepare lemon sauce, combine sugar, vinegar, lemon zest, juice and stock in a wok over medium-low heat. Bring to a simmer, stirring to dissolve sugar. Mix the arrowroot with a little cold water and stir into the sauce. Cook, stirring for about 1 min or until the sauce is clear and glossy. Add the carrot and onion; cook for 30 secs to soften.

5Slice the chicken into 2.5-cm strips and arrange over the shredded lettuce. Pour the sauce over the top and serve with rice.

Photo: Bauer/William Meppem

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