I used to buy those Lee Kum Kee sachets to make lemon chicken (or fish!) but one afternoon I didn't have any but REALLY wanted lemon chicken... I found a recipe online (thanks google!) and then came up with this ;)
The original recipe includes a batter, since that is how lemon chicken seems to be served in restaurants. I think it's better without it (and faster!) but I'll include both options anyway.
Ingredients:
Around 1kg chicken (!) although I usually just use two large breasts which is more than enough for our family of 4 if we have rice and veggies too.
Batter:
2 large eggs
1/4 cup corn flour
1/2 t baking powder
pinch white pepper
oil for frying
Sauce:
1/4 cup sugar (or less, to your taste)
1 1/2 t cornflour
1 cup chicken stock
2 T lemon juice
3/4 t salt
3 slices lemon, no peel
2 T oil (rice bran or similar)
Place cut chicken in a bowl, cover with 2 T soy sauce and marinate in fridge for 30 minutes.
Mix together eggs, cornflour, baking powder and pepper to make batter OR simply coat chicken lightly with sifted cornflour and white pepper. Coat meat with batter, if using, and fry in batched until chicken is cooked and crispy.
Combine sugar, stock, cornflour, lemon juice and salt. Mix well and add lemon slices.
Heat 2 T oil in a wok and stir mixture until well mixed and sauce becomes clear.
Remove lemon slices and pour sauce over chicken. Serve with stir fried veggies or steamed greens and steamed rice.
