The classic and child friendly Cantonese style Lemon Chicken can now be made quickly and easily at home with this convenient sauce sachet. The lemon juice, salted plum and rice vinegar add a unique tangy fruity taste to the flavour. Suitable as a pour on sauce, cooking sauce or can be used for desserts too.
Cut 300g chicken into bitable pieces. Mix the chicken with 1 Tbsp beaten egg and 1 Tbsp light soy sauce. Dust chicken with corn flour. Pan-fry in 5 Tbsp hot oil until cripsy and golden, drain and keep warm. Warm up Lee Kum Kee Sauce for Lemon Chicken, pour on meat then serve.