Chinese-Style Lemon Chicken
Cook Time 45 minutes
Vegetable oil, for deep-frying
1kg chicken wings, joint and wingtip discarded
2 tbsp soy sauce
¼ cup cornflour
¼ cup rice flour
200ml 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
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 the lemon sauce into a pan and bring to a boil. Toss fried chicken in sauce until well coated.
Serve on a platter garnished with lemon pieces and spring onions.