Lemon, Honey and Ginger Chicken

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


    1. 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.
    2. 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.
    3. If using, break the rice paper sheet into large pieces and fry for about 10 seconds until puffed and crisp.
    4. 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.

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