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Bill Granger's lemon chicken

Bill Granger's lemon chicken

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Flavoured with Chinese spices, ginger, rice wine and tangy lemon, this chicken dish is bound to be a family favourite.

Serves: 4
Costs: Cheap as chips

Ingredients

Cornflour, a fine white flour made from maize, is great for thickening because of its fine texture. It's less likely to form lumps than ordinary flour and it's also flavourless.

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2tbspplain (all-purpose) flour
1tsp Chinese five-spice
Sea salt and freshly ground black pepper
4 x 180 g (6½ oz) boneless chicken breasts with skin
Vegetable oil, for shallow-frying
1 lemon, cut into wedges
3cm (1") piece of fresh ginger, peeled and cut into thin strips
4tbsp honey
2tbsp Chinese rice wine
80 ml (2½ fl oz) lemon juice
2tbsp light soy sauce
80 ml (2½ fl oz) chicken stock
2tbsp soft brown sugar
2tsp cornflour (cornstarch), mixed with a little cold water

Method

Preheat the oven to 180°C (350°F/gas mark 4). Mix the flour, five-spice, salt and pepper on a large plate. Dust the chicken in the spiced flour.
Heat enough oil for shallow-frying in a large wok over medium-high heat. Fry the chicken breasts for 2-3 mins, or until the skin is crisp and golden. Drain on kitchen paper, then put the chicken on a baking tray and bake for 6 mins, or until just cooked through.
Meanwhile, drain all but 2tbsp of the oil from the wok and return to high heat. Add the lemon wedges and ginger and stir-fry for 2 mins. Add the honey, rice wine and lemon juice and cook for 1 min, then add the soy sauce, chicken stock and sugar and simmer for 2 mins. Add the cornflour mixture and simmer for 2 mins, or until slightly thickened. Remove from the heat.
To serve, cut each chicken breast into five or six pieces and spoon some sauce over the top.

Buy Every Day by Bill Granger from Amazon www.bills.com.au

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