Luscious lemon chicken
Posted on 12/11/2011

How many would it make: 4 portion

Ingredients list:

Vegetable oil

600 gr chicken thigh meat
1 cup Vitarium Gluten Free batter mix
1/2 c cold water
½ tsp salt
8 spring onions

Lemon sauce

1 ½ tbsp cornflour
150 ml chicken stock
¾ c lemon juice (3­–4 lemons)
3 tbsp honey
2 ½ tbsp white sugar


Method:

Step 1: Prepare the lemon sauce

Mix the cornflour and 3 tbsp of the chicken stock in a small saucepan over a medium heat. Add the remaining chicken stock, lemon juice, honey and white sugar. Stir to combine. Increase the heat to a medium-high heat and bring the sauce to the boil. When the sauce reaches boiling point, decrease the heat and simmer the sauce for a further 2 minutes. Remove from the heat and set aside until needed.

Step 2: Preparing the chicken

Pour the oil into a wok or saucepan until one-third full. Heat over medium-high heat until hot.

Slice the chicken into cubes.

Make up the batter mix according to the instructions on the box.

Coat the chicken in the batter mix.

Step 3: Cook the chicken

Fry the chicken in the hot oil in small batches. Once the chicken is cooked, set aside on a paper towel to drain.

Step 4: Combine chicken and sauce

Drain the oil from the wok. Return all the chicken to the wok and heat through for 3 minutes. Add the lemon sauce and the sliced shallots to the chicken and toss to coat the chicken. Cook until the sauce becomes “sticky”, about 3 minutes.


Other tips:


Serve with steamed rice and green vegetables.