About the Recipe
This lemon chicken recipe will wow your friends and family and ignite nostalgic memories of meals past.
Ingredients
CRISPY CHICKEN METHOD
X2 or 433g chicken breast
1/4 tsp 4g baking soda
1/3 cup 78g self raising flour
1/3 cup 67g corn flour
150ml 137g cold soda water
2 cups vegetable oil for frying
LEMON SAUCE METHOD
150ml 143g fresh lemon juice
1/2 cup 117g chicken stock
2 tbsp pineapple juice
1/3 caster sugar
2 tbsp 46g butter
2 tbsp 6g lemon rind
1 tsp grated ginger to taste
pinch salt to taste
1/3 cup 77g warm water
1 tbsp corn flour
Method
CRISPY CHICKEN METHOD
1. Butterfly you chicken breast by removing the tenderloin and lengthwise cut 3/4 of the way through and lay out flat, you will see that the chicken breast is now one even thickness which assists in even cooking.
2. Cover your chicken with the soda powder and ensure you massage the soda into the chicken, cover and refrigerate for 15 min.
3. Remove the chicken from the fridge and add same water to wash the soda powder off the chicken breasts. Paper towel dry and set to the side while your oil heats in your fry pan.
4. Combine the corn flour and self-raising flour to a bowl followed by the soda water to create the batter. If the batter is too thick add another tablespoon of soda water to thin it out.
5. Submerge the chicken in the batter, allowing to drip majority of the batter off before frying at 160 to 180. Fry for 3 minutes on each side and drain on a wire rack and place in the oven to continue cooking at 120 or to keep warm 100 while you prepare the remaining elements of the dish.
LEMON SAUCE METHOD
1. To a saucepan add lemon juice, chicken stock, butter, pineapple juice, sugar stir to combine and bring to a gentle simmer. Now that you are simmering add the lemon rind and finely grated ginger and stir.
2. Create the slurry by combining the corn flour to the water and set to the side.
3. Now on a medium heat simmer the lemon sauce to begin reducing, after 3 minutes add half of the slurry, stir and if the sauce is still quite watery add the remaining slurry.
4. Remove from the heat and let cool.
ASSEMBLING LEMON CHICKEN DISH
1. Return the lemon sauce to the heat to reheat and boil off any further water to thicken the sauce.
2. Cut the chicken into desired design, I like mine like they present it in the restaurant long strips.
3. Lay chicken on a bed of rice dressing with a garnish of lemon and drizzle some of that fantastic lemon sauce all over the chicken.
Spoil yourself with a sprinkle of sesame seeds. Enjoy!