We really enjoy having theme nights at our place on the odd occasion. One was a Chinese night at our place and we went the whole hog and decorated the table and bought chop sticks for everyone to use. We also bought red lanterns and hung them from the lights. It really looked the part. The food was pretty good also even if I do say so myself! One of the dishes I made was this lemon chicken. I just love that tart flavour you get with the lemon and the texture of the crispy chicken under the sauce.
I found this recipe in a Janelle Bloom book - "Fab food for family and friends" and it immediately brought back all those childhood memories of eating Chinese.
It's very easy and has great flavours that even my 3 lovelies enjoyed!!
3 egg whites
1 1/2 tablespoons of cornflour
800g chicken breast fillets, trimmed, thinly sliced
peanut oil, for deep frying
4 green oinions, sliced thinly
steamed jasmine rice, to serve
1 tablespoon cornflour
3 lemons, juiced and strained
2 chicken stock cubes, crumbled
2 tablespoons honey
1 1/2 tablespoons white sugar
For the lemon sauce, combine the cornflour and 1/4 cup of cold water in a small saucepan. Whisk to dissolve the cornflour. Add another 2 tablespoons of cold water, 1/2 cup lemon juice, the stock cubes, honey and sugar. Cook, stirring constantly, over medium heat until the sauce comes to the boil. Cover to keep warm, it will have thickened.
Combine the egg whites and cornflour in a large bowl. Whisk with a fork until the cornflour is dissolved. Add all the chicken and stir until well coated.
Allow the oil to heat up again before cooking the remaining chicken in three batches. Drain the oil from the wok, but don't clean the wok.
Return the chicken to the hot wok and stir fry for 1 minute, or until sizzling. Pour over the hot lemon sauce and stir fry until coated. Remove from the heat, sprinkle with green onions and serve with rice.