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Marion’s Best Lemon Chicken recipe | Marion's Kitchen

Name: Marion’s Best Lemon Chicken recipe | Marion's Kitchen
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 600g (1 lb 5 oz) chicken breast, cut into 1cm (⅜ inch) thick slice; 1 egg white, beaten well; 2 tsp Chinese Shaoxing wine*; 3 tsp soy sauce; 1 tsp sesame oil; 1½ tsp cornflour (cornstarch); sea salt; 1 lemon, thinly sliced; 2 spring onions (scallions), trimmed and very finely sliced on the diagonal; Coating; ¾ cup plain (all purpose) flour; ½ cup cornflour (cornstarch); 1 tsp salt; 1 tsp baking powder; Lemon sauce; ½ cup chicken stock; ¼ cup lemon juice; ⅓ cup caster (superfine) sugar; 2 tsp rice vinegar; 1 tbsp Chinese Shaoxing wine*; 2 tsp finely grated lemon zest; 1 tbsp cornflour (cornstarch), mixed with 1½ tbsp water

Prep Time

20m

Cook Time

10m

Total Time

30m

This recipe for Marion's Best Lemon Chicken is a delicious combination of crispy chicken coated in a tangy lemon sauce. The chicken is marinated in a mixture of egg white, Shaoxing wine, and soy sauce, then coated in a flour mixture and fried until golden. Perfect for a flavorful weeknight meal.

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Ingredients

Servings: 4

Scale:

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600g (1 lb 5 oz) chicken breast, cut into 1cm (⅜ inch) thick slice

1 egg white, beaten well

2 tsp Chinese Shaoxing wine*

1½ tsp cornflour (cornstarch)

1 lemon, thinly sliced

2 spring onions (scallions), trimmed and very finely sliced on the diagonal

¾ cup plain (all purpose) flour

½ cup cornflour (cornstarch)

½ cup chicken stock

⅓ cup caster (superfine) sugar

1 tbsp Chinese Shaoxing wine*

2 tsp finely grated lemon zest

1 tbsp cornflour (cornstarch), mixed with 1½ tbsp water

Add the chicken, egg white, Shaoxing wine, soy sauce, sesame oil and cornflour to a large bowl and mix well to combine. Set aside to marinate for 10 minutes.

Meanwhile, for the coating, whisk the flour, cornflour, salt and baking power in a bowl. Fill a saucepan or wok to about one-third capacity with vegetable oil and place over medium-high heat. Heat oil to 180°C (350°F), or until a wooden spoon dipped into the oil produces lots of bubbles.

While the oil heats, let’s make the lemon sauce. Combine the stock, lemon juice, sugar, rice vinegar, Shadowing wine and lemon zest in a small saucepan. Bring to a simmer over medium heat, then reduce the heat to medium-low. Add the cornflour mixture to the sauce and simmer for 1 minute or until thickened. Keep warm.

Working in two batches, add the chicken to the coating mixture, tossing it well to coat each piece. Cook half the chicken in the oil and cook for 4-5 minutes until crisp, golden and cooked through. Using a slotted spoon, transfer the chicken to a tray lined with baking paper, and sprinkle with salt. Repeat with the remaining chicken.

Arrange the lemon slices on a serving platter, then pile the chicken on top. Drizzle with the hot lemon sauce, scatter with the spring onion, then serve.

Marion’s Best Lemon Chicken recipe | Marion's Kitchen

Ingredients

Steps

Nutrition Facts

Marion’s Best Lemon Chicken recipe | Marion's Kitchen

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts