Chinese-Style Lemon Chicken

Cook Time 45 minutes

Servings 4


Vegetable oil, for deep-frying

1kg chicken wings, joint and wingtip discarded

2 tbsp soy sauce

2 eggs

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.


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