Tasty: Chinese Take-away-style Lemon Chicken

by Bob Loblaw and Another Producer

Ingredients

1 serving

Marinade

120 grams chicken breast, diced

Zest of half a lemon

1 teaspoon crushed garlic

1 tablespoon soy sauce

A pinch of salt

A pinch of pepper

Chicken

50 grams plain flour

2 eggs, beaten

50 grams panko breadcrumbs

500 milliliters oil

Lemon Sauce

60 milliliters chicken stock

Zest of half a lemon

1 lemon, juiced

4 tablespoons sugar

1 tablespoon water

½ tablespoon corn flour

Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
In a medium-sized saucepan heat the oil to 170°C/325˚F.
Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
Add the chicken to the frying pan and coat with the lemon sauce.
Serve on top of rice and enjoy!