Takeaway at home: Marion’s Kitchen Chinese Lemon Chicken

There’s no hiding my love for Marion from Marion’s kitchen. I love following along with her on Instagram and am always inspired when she whacks up one of her new videos which show my favourite kind of home cooking: simple, delicious and easy fuss free food that tastes good every time. On Saturday arvo she whacked up one of those videos – this time for her Chinese Lemon Chicken that had me slightly focused/obsessing over this classic I hadn’t had in a long time that bring back such great 80’s Chinese restaurant treats when we would go out for dinner with the family all dressed up, eat dodgy food, let my little sister fall asleep under the table and head home with our fortune cookie in our little hands. What a Saturday night treat!

When I saw how simple this was, I had to make this so on Sunday morning I declared that we would be having it for our late Sunday lunch, much to their delight! Out came the iPhone (how I do all my cooking including referencing my own recipes on my blog!) and a little while later I was transported right back to 1989. Yes!

You can find the recipe on Marion’s website and her YouTube channel where you will find so many great tips and recipes for delicious Asian food.

Marion’s Kitchen Chinese Lemon Chicken (serves 4)

(I added extra chicken so kind of doubled the recipe for us all)

600g (1.3 lb) chicken breast, cut into roughly 3cm cubes
½ cup chicken stock
1½ tbsp light soy sauce
3 tbsp sugar
3 tbsp lemon juice (juice of about 2 lemons)
finely grated zest of 1 lemon
1 cup plain flour
2 garlic cloves, finely chopped
1 tsp finely grated ginger
2 tsp cornstarch, dissolved in 2 tbsp water
vegetable oil for frying
1 tsp sesame seeds
sliced spring onion (scallions) to serve
lemon slices to serve (optional)

Marinade:

2 tbsp light soy sauce
1 tbsp Chinese shaoxing wine
1 egg white, lightly whisked

1. Into a bowl mix together the marinade mixture and add in the chopped chicken (into 3cm cubes) and set aside in the fridge for 20 mins

2. In a separate bowl or jug  add in the chicken stock, light soy sauce & sugar and set aside

3. And then into another bowl or jug add in the lemon juice and zest and set aside

4. Into a big bowl add in the plain flour and then take the chicken out of the fridge, tipping the entire contents into the flour (including all the liquid). Give it a big toss, coating the lot and letting all the scraggly pieces of flour on the chicken separate. This will give you extra crunch for your frying.

5. Heat some vegetable oil (about 1/3 of saucepan, wok or frypan) you can test the oil temp by placing the end of a wooden spoon in and looking for bubbles. If you have a thermometer the temp should be around 165 degrees c/325 F and fry off in batches allowing a little space between all the pieces. Fry for about 3 minutes or until golden and set aside on paper towel to drain

6. Once all the chicken is fried into a wok fry off the garlic & ginger then add in the first stock & sugar mixture for a few minutes until the sugar is dissolved then add in the lemon juice & zest, the corn flour and water mixture and stir until you have a glossy sauce, toss through the chicken for a moment coating it all and then transfer onto your serving platter

We had ours with some brown rice and broccolini, and I topped with some sliced shallots on a diagonal and some toasted sesame seeds…everyone loved it and the lemon flavour was very zesty and punchy. Maybe too lemony for Daisy. Meanwhile I could have inhaled the entire amount of fried chicken without anything on it…hello popcorn chicken!

You can watch Marion’s video here for a full run down which may explain some of the steps as well.

Chinese Lemon Chicken

Serves 4
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Website Marion's Kitchen

Ingredients

  • 600g chicken breast (cut into 3cm cubes)
  • 1/2 cup Chicken stock
  • 1.5 tablespoons light soy sauce
  • 3 tablespoons sugar
  • 3 tablespoons lemon juice of 2 & zest of 1
  • 1 cup Plain flour
  • 2 cloves garlic (finely chopped)
  • 2 teaspoons corn starch dissolved in 2 tablespoons water
  • Vegetable oil for frying
  • 1 teaspoon sesame seeds (toasted)
  • sliced spring onion (for serving)
  • lemon slices (for serving)

Marinade

  • 2 tablespoons light soy sauce
  • 1 tablespoon chinese shaoxing wine
  • 1 egg white (lightly whisked)

Directions

Step 1
Into a bowl mix together the marinade mixture and add in the chopped chicken (into 3cm cubes) and set aside in the fridge for 20 mins
Step 2
In a separate bowl or jug  add in the chicken stock, light soy sauce & sugar and set aside
Step 3
And then into another bowl or jug add in the lemon juice and zest and set aside
Step 4
Into a big bowl add in the plain flour and then take the chicken out of the fridge, tipping the entire contents into the flour (including all the liquid). Give it a big toss, coating the lot and letting all the scraggly pieces of flour on the chicken separate. This will give you extra crunch for your frying.
Step 5
Heat some vegetable oil (about 1/3 of saucepan, wok or frypan) you can test the oil temp by placing the end of a wooden spoon in and looking for bubbles. If you have a thermometer the temp should be around 165 degrees c/325 F and fry off in batches allowing a little space between all the pieces. Fry for about 3 minutes or until golden and set aside on paper towel to drain
Step 6
Once all the chicken is fried into a wok fry off the garlic & ginger then add in the first stock & sugar mixture for a few minutes until the sugar is dissolved then add in the lemon juice & zest, the corn flour and water mixture and stir until you have a glossy sauce, toss through the chicken for a moment coating it all and then transfer onto your serving platter
Step 7
We had ours with some brown rice and broccolini, and I topped with some sliced shallots on a diagonal and some toasted sesame seeds...everyone loved it and the lemon flavour was very zesty and punchy.

Have you got a favourite old school dish you’d love to try again?
A retro classic?
Do you love Marion’s stuff as well?
Enjoy!

Comments

  1. Heidi D says:

    This sounds really good & not too complicated, I will have to give it a try. Yours looks amazing

  2. Looks and sounds delicious nut can I ask what you do with the oil afterwards? Do you reuse it? I always avoid fried dishes at home as hate the thought of having to clean up all the oil afterwards.

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