Chinese-Style Lemon Chicken
Recipe by Justine Schofield
Serves 4 | 
Prep 15 min | 
Cook 25 min
Ingredients
-
Vegetable oil, for deep-frying
-
1kg chicken wings, joint and wing tip discarded
-
2 tbsp AYAM™ Light Soy Sauce
-
2 eggs
-
¼ cup cornflour
-
¼ cup rice flour
-
210ml AYAM™ Lemon Chicken Sauce
-
2 spring onions, dark leaves finely sliced lengthways and chilled in water to curl
-
½ a lemon cut into rounds and then quartered, to garnish
Method
-
Whisk together the eggs and soy sauce. Toss the chicken through so each wing is coated.
-
Heat oil in a wok to 170°C.
-
Mix the flours together. Drain excess egg mixture off wings and coat, shaking excess flour off.
-
In batches, fry chicken for 6-8 minutes until golden and cooked through. Drain on a tray lined with a rack.
-
Add lemon sauce into a pan and bring to the boil. Toss fried chicken in sauce until well coated.
-
Serve on a platter garnished with lemon pieces and spring onions.
