Lemon Chicken is a Chinese recipe with global variations. In the basic version, boneless chicken is deep-fried and coated with a lemon sauce. Here, I have tried to recreate this type.
Lemon Chicken is sweet but more of sour on the palate and is a light diversion too! So go ahead and experience this tangy twang delight for yourself!
250g boneless chicken
1 tsp baking soda
1 tbsp ginger-garlic paste
1 tsp salt
1 tsp black pepper powder
1 egg beaten
1 tsp soya sauce
3 tbsp cornflour
1 tbsp lemon zest
1/4 cup lemon juice
1 tbsp brown sugar
1/2 cup chicken stock
1 tsp sesame seeds
1 tbsp chopped spring onions
Step 1: Mix the beaten egg, baking soda, soya sauce, 1/2 tsp salt, 1/2 tsp black pepper powder, 1/2 tbsp ginger-garlic paste together in a bowl. Add the boneless chicken and marinate for 30 minutes.
Step 2: Add 2 tbsp cornflour into the marinade and set aside for 5 minutes. Deep-fry the marinated chicken in oil till they turn golden-brown. Drain and set aside.
Step 3: Mix together the chicken stock, lemon juice, lemon zest, sugar, 1/2 tsp salt, 1/2 tsp black pepper powder, and 1 tbsp cornflour in a bowl.
Step 4: Heat 1 tsp oil in a wok. Add 1/2 tbsp ginger-garlic paste and mix. Add the mixture from Step 3 and stir so that no lumps are formed. Cook on low flame for 5 minutes till the sauce thickens to a sauce-like consistency.
Step 5: Add the fried chicken into the wok and mix well to coat all pieces evenly.
Step 6: Garnish sesame seeds and chopped spring onions. Serve hot with plain boiled rice!