LEMON CHICKEN

Instantly recognisable as a Chinese takeaway classic with its thick, rich, lemony sauce over crispy chicken pieces, your guests will be forgiven for thinking you’ve cheated and ordered in from their favourite restaurant!

120ml (½ cup) lemon cordial

1 tbsp custard powder (instant vanilla pudding mix)

2 chicken breasts

100g (1 cup) cornflour (cornstarch)

1 egg, beaten

From the store cupboard

3 tbsp sugar

750ml (3 cups) vegetable oil ½ tsp salt

Mix the lemon cordial, custard powder and sugar together in a small saucepan, then place over a low heat, stirring constantly to combine the ingredients. Once the sauce has thickened, turn off the heat.

Heat a large saucepan or deep-sided wok over a medium-high heat and fill no more than two-thirds with oil. The oil should be deep enough so that once the chicken is added it can float in the oil. Heat to 170°C (340°F).

Butterfly each chicken breast and season with the salt. Tip the cornflour on to a large plate and dredge the chicken, banging off any excess. Dip the coated chicken in the beaten egg and then dredge in cornflour for a second time, banging off the excess.

Carefully lower the chicken into the hot oil, cooking for 6–8 minutes, or until the chicken is golden brown, crispy and cooked all the way through. If you have a food probe thermometer, the internal temperature of the chicken should be at least 78°C (170°F). Transfer to a wire rack or a plate lined with kitchen paper to drain.

Reheat the lemon sauce while you slice the chicken. Arrange the chicken on a plate and pour over the sauce.