I have always loved this Dish in Asia but i always find the sauces in England apart from semi decent restaurants to be a little too sticky and thick.
Here is how to do dish simply and effectively
The Lemon Sauce Ingredients
Juice of 3 lemons
200 ml of Chicken Stock
2 Tablespoons of Honey
1 Tablespoon of Brown Sugar
1 cm of Grated Ginger
2 Heaped Teaspoons of Conflour with a little water so i has a
Cream like consistency.
To make the Sauce simple heat it up and wait for it to think thicken
400 grams of Chicken cut into mouthful sizes
Add about 2 eggs to a bowl add the chicken and add a little Cornflour
This will create a light batter
Then deep fry until golden and cooked.
|Chicken and Eggs in a Bowl|
|in with the Cornflour|
|when they are golden then get them out and its important to drain|
|Concentrating on a veg dish to eat with the lemon chicken|
|re-heating the lemon sauce|
|frying the lemon sauce with the chicken|
|Then it is Served|
I sometimes serve the lemon Chicken on a bed of Iceberg lettuce strips i find the cold and crunchy of the lettuce goes well with the hot and soft of the chicken.