For those that recall the tender, tongue tingling sweetness of lemon chicken from your local Chinese store, you’ll be with me when I say I miss the days of piling fried rice into takeaway containers and deciding between Lemon Chicken or Sweet and Sour… and a number of other delectable morsels that we can only hope to impersonate in our kitchens.
Personally, I have had days where I’ve craved the atmosphere and aroma’s – that only a good Chinese restaurant can provide – so much that I’m tempted to forego the strict dietary needs and just say “stuff it” … only to remember how terrible I felt the following days and how worth it might be for a few minutes (who doesn’t inhale it), but not worth it for the following days. I haven’t cracked yet, thankfully, which leads me to this recipe.
|2 medium chicken breasts (approx. 500g)|
|1 L egg|
|1 tbsp. water|
|2/3 C cornflour|
|2 tbsp. GF plain flour|
|Juice of 3 lemons (I hand juiced mine which = approximately 1/2 C lemon juice)|
|1 tbsp. pure maple syrup|
|1 tbsp. GF soy sauce|
|1/2 tsp white pepper|
|1 C water|
|2 tsp. cornflour|
|Extra virgin olive oil for shallow frying.|