Mmm Lemon Chicken - it's like quintessential country NSW Chinese take away.
Gourmet Inspired Tip: I actually think the preserved lemons work better than fresh lemon with this dish as it gives it a very nice musky flavour. The preserved lemons I had included peppercorns, cinnamon, cloves and bay leaves in the preserves.
Ingredients:
300 g chicken, sliced in the "fingers"
1 cup flour
1 egg beaten
5 wedges of preserved or fresh lemon
1/3 cup lemon juice (or use some of the preserve juice!)
2 cups frying oil
Method:
Dip the chicken pieces in the egg and coat with flour. Sprinkle lemon juice liberally on top.
Heat the oil in fry pan and shallow fry the chicken pieces for 10-15 minutes until golden brown and the chicken is cooked in the middle.
Squeeze the preserved lemon wedges on top and serve with wedges on the side. Garnish with parsley if desired.
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