Lemon chicken recipe

The Chinese-restaurant dish Nauru adopted: marinated chicken pieces fried crisp in a cornstarch coating, tossed in a glossy sweet-sour lemon sauce and served with rice.

1 hourmedium11 ingredients

Ingredients

• 600 g chicken breast
• 2 lemons
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 90 g cornstarch
• 60 g plain flour
• 2 tbsp sugar
• 300 g white rice
• 750 ml vegetable oil
• 150 ml water
• 1 pinch salt

How to make Lemon chicken

1. Cut 600 g of chicken into bite-size pieces, not tiny cubes. Mix with 1 tbsp of soy sauce, 1 tbsp of cornstarch and 1 tbsp of rice wine (optional) and leave to marinate for 30 minutes.
2. Meanwhile cook 300 g of white rice, and make the sauce: mix 6 tbsp of lemon juice (about 1 to 2 lemons, keep a few thin slices), 2 tbsp of sugar, 150 ml of water, 2 tsp of cornstarch and a pinch of salt.
3. Mix the remaining cornstarch (about 60 g) with 60 g of flour and coat the chicken pieces in it.
4. Heat about 5 cm of oil in a wok or deep pan to about 175 °C and fry the chicken in batches for 5 to 6 minutes, until golden and cooked through. Drain on paper towels.
5. Bring the sauce to the boil in a frying pan, stirring, until it thickens and turns glossy. Add the lemon slices.
6. Toss the fried chicken in the sauce and serve straight away with the rice.

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