Easy Chinese lemon chicken
- 1 cup fine breadcrumbs
- 3 tablespoons grapeseed or vegetable oil
- 5 free-range chicken breasts (about 800g), trimmed of excess fat, sliced diagonally
- 1 teaspoon white vinegar
- 1 tablespoon plain flour
- 1 cup chicken stock
- 200g lemon curd
- 1 tablespoon fresh lemon juice
Place the breadcrumbs in a bowl, and roll all the chicken pieces in the crumbs setting aside on a plate.
Bring a large frying pan to medium heat, and add 2 tablespoons oil. Fry the chicken in batches until golden and cooked through, replenishing the oil when it is needed. Place cooked pieces back onto the plate.
Deglaze the pan with the vinegar, scraping up all the cooked chicken bits, and allowing the vinegar to cook off.
Add the flour and stir through to make a paste. Whisk in the stock, curd and juice until smooth. Allow to simmer for 5 minutes until thickened.
Add the chicken pieces back to the pan and stir together.
Serve immediately with rice, or inside a fresh roll with butter, lettuce and tomato.
- The chicken-in-a-roll was my husband’s inspired idea. It sounds horrible but tastes fantastic. Well done, honey!
- When cooking the chicken, be careful not to overcrowd the pan as the pieces will begin to poach rather than fry.
- I LOVE Lemon chicken and this recipe is a much better option than our local takeaway restaurant because it’s not swimming in oil, thanks to the deep-frying.
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.