Tender Chinese-style chicken in a crispy batter with lemon sauce…The Best!
5 min + 30 min marinade + 30 min cook
Ingredients:
- 2 chicken breasts (about 1lb/0.5 Kg)
- 1 red pepper
- 3 small sachets of Chinese lemon sauce (e.g. Red Dragon)
- vegetable oil
- Boiled rice
Marinade:
- 2 tbsp soy sauce
- ½ tsp salt
Batter:
- 2 large eggs
- ¾ cup cornflour
- ½ tsp baking powder
- 1 pinch white pepper
Instructions:
Cut the chicken into cubes and place in a bowl with the marinade ingredients for at least 30 minutes (the longer the better).
Whisk the batter ingredients together in a bowl until there are no more lumps. It should be a thick batter, so add more flour if too thin.
Heat 1 cm (deep) of vegetable oil in a wok (or deep fryer) until a drop of batter bubbles up immediately. Then turn down to medium heat.
Cut the chicken into cubes and place in a bowl with the marinade ingredients for at least 30 minutes (the longer the better).
Spoon chicken (with excess batter) into oil adding the pieces one by one and spacing them out in the wok. As soon as the batter bubbles up, turn the chicken over.
Turn frequently until golden brown, and then remove using a slotted spoon to a plate with kitchen towel. Repeat steps 4+5 until all chicken is cooked.
While deep frying the chicken, fry the pepper in another pan until soft. Then add the lemon sauce and heat through.
Gently mix the sauce and peppers with the fried chicken, and serve with boiled rice.
TIP: If the chicken gets cold while frying the other batches, preheat before serving by frying again for 1-2 minutes. You can also add slices of lemon with the pepper to give extra lemon flavour!
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