I was shown a really quick, easy way to make this Chinese lemon chicken so I thought I’d share
The ‘secret’ ingredient of the lemon chicken sauce is one of those instant stuff, this from Lee Kum Kee. Not bad especially if you don’t have the time, knowledge nor ingredients to make the sauce from scratch.
There are instructions on the back of the packet on how to use it. But as with everything, you’ve to add some of your own kung-fu to make it a pow wow dish. Here’s how:
Ingredients: (serves 4 – 6)
- 2 chicken legs/ drumstick, deboned, approx 200g each
- soy sauce
- sesame oil
- oyster sauce
- white pepper
- 1 egg, beaten
- corn flour
- cooking oil
- 1 packet instant lemon chicken sauce
1) Clean and remove excess fat from chicken
2) Cut chicken into small bite size pieces
3) Add a DASH of soy sauce, sesame oil, oyster sauce and white pepper to the chicken. I mean a very small dash, possibly half a teaspoon each. Leave to marinate for 10 minutes.
4) Add 2 tbsp egg to the chicken to coat. Mix well.
5) Heat up enough oil for pan or deep frying. The reason why it’s pan-fried here is to save on cooking oil. You’ll just have to flip the chicken to make sure they fry properly.
6) Dredge chicken with corn flour, make sure they are well-coated.
7) Put chicken to hot oil to fry. Turn occasionally until chicken is golden brown.
8 ) .. to look like this!
9) Open store-bought instant sauce. The photo here is for orange fish fillet, it should be for lemon chicken. Anyway this is just to show you what the box looks like.
10) Add 1 tbsp oil to clean frying pan. This is the same photo as above, it’s more than 1 tbsp but I’m too lazy to change it. Just use 1 tbsp ok.
11) Add a few tbsp of the sauce (or more, depending on how much sauce you want with your dish) to the oil, mix well. Let it sizzle for a bit, then add the cooked chicken to the pan. Stir to coat the chicken with the sauce.
12) Remove from pan and serve. Eat with a bowl of piping hot white rice, mmm…