Lemon, Honey & Ginger Chicken

Name: Lemon, Honey & Ginger Chicken
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 4 Lilydale Free Range chicken thighs (around 800 g); 1 tbsp soy sauce; 1 tbsp Shaoxing wine; Â¼ tsp bicarbonate of soda; Â¼ tsp salt; 1 cup cornflour; 1-2 litres vegetable oil, for deep frying; 3 spring onions, finely sliced on a steep diagonal; 1 rice paper sheet, to serve (optional); lettuce leaves, to serve (optional); Japanese mayonnaise, to serve (optional); juice of 1 large lemon (or 2 small lemons); 100 g honey; 1 tsp grated ginger; 2 tbsp soy sauce; Â¼ tsp salt; 1 tbsp Shaoxing wine; Â½ tsp sesame oil; Â½ tsp cornflour; Â½ cup plain flour; Â½ cup cornstarch; Â¼ tsp bicarbonate of soda; Â¼ tsp salt

25 mins Prep

30 mins Cook

4 Serves

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Not your nanna’s cold remedy. This Chinese-style chicken brings together three familiar flavours for a modern take on a Chinese restaurant classic.

4 Lilydale Free Range chicken thighs (around 800 g)
1 tbsp soy sauce
1 tbsp Shaoxing wine
¼ tsp bicarbonate of soda
¼ tsp salt
1 cup cornflour
1-2 litres vegetable oil, for deep frying
3 spring onions, finely sliced on a steep diagonal
1 rice paper sheet, to serve (optional)
lettuce leaves, to serve (optional)
Japanese mayonnaise, to serve (optional)

Sauce

juice of 1 large lemon (or 2 small lemons)
100 g honey
1 tsp grated ginger
2 tbsp soy sauce
¼ tsp salt
1 tbsp Shaoxing wine
½ tsp sesame oil
½ tsp cornflour

Batter

½ cup plain flour
½ cup cornstarch
¼ tsp bicarbonate of soda
¼ tsp salt

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Trim some of the visible fat from the chicken thighs and cut into 3cm pieces. Combine with the soy sauce, Shaoxing wine, bicarbonate of soda, salt and 1 tsp of the cornflour and set aside for 15 minutes.
Combine the ingredients for the sauce in a separate bowl. In another bowl, combine the batter ingredients with ¾ cup of cold water and 5 ice cubes.
Heat the oil in a large saucepan or wok to 175C. Toss the chicken in the remaining cornstarch and transfer to the batter.
Fry the chicken in batches one piece at a time for 3-4 minutes. Drain on a wire rack and allow to cool to room temperature. Heat the oil to 185C and fry the chicken again for about 1 minute until golden brown and crisp. If using, break the rice paper sheet into large pieces and fry for about 10 seconds until puffed and crisp.
Place a wok over high heat. Stir the sauce ingredients and add to the wok. Bring to a simmer and simmer, stirring occasionally until thickened to the consistency of maple syrup. Toss through the chicken and the spring onions. Transfer to a serving plate with the lettuce leaves and the rice paper crisps.