Chinese Lemon 'Chicken'

0:20 m

This dish was an absolute doddle to throw together, and trust us, it is as good as (if not better than) ANY takeaway lemon chicken. If you don't believe us, make it yourself!

Start cooking ➞




For the 'chicken'

<item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp water<item-todo-done><item-todo-done>250g plant-based 'chicken'<item-todo-done><item-todo-done>1 clove garlic clove<item-todo-done><item-todo-done>2 inches of ginger<item-todo-done><item-todo-done>30g cornstarch<item-todo-done><item-todo-done> chilli flakes<item-todo-done><item-todo-done>30g flour<item-todo-done><item-todo-done>250ml vegetable oil<item-todo-done>

For the sauce

<item-todo-done>1 tbsp cornstarch<item-todo-done><item-todo-done>45g agave syrup<item-todo-done><item-todo-done> Juice of 1 lemon - juice and zest<item-todo-done><item-todo-done>45ml water<item-todo-done>

To serve

<item-todo-done>1 tbsp sesame seeds<item-todo-done><item-todo-done>4 slices of lemon<item-todo-done><item-todo-done>1 x 200g microwave bag of basmati rice<item-todo-done><item-todo-done>2 spring onions<item-todo-done>

Before you start

Preheat the oven to 180°C | 2 x Metal mixing bowl | Large pan with 250 ml of oil on a medium heat | Thermometer | Sieve | Kitchen paper | Microwave | Frying pan

Prepare the ingredients

  • Cut the vegan chicken into bitesize nuggets
  • Peel and grate the garlic and ginger
  • Zest the lemon
  • Slice the spring onions

Make the marinade

  • Add the soy sauce, water, garlic, ginger and chilli flakes in a bowl and stir to combine
  • Add the vegan chicken pieces to the bowl, stir to coat and cover and set to one side

Make the sauce

  • ** **Mix the water with the cornstarch in a small bowl
  • Add the agave syrup, lemon zest, lemon juice to a small pan and bring to a gentle simmer
  • Add the cornstarch and water mix to the pan and stir to combine
  • Turn the heat right down

Cook the vegan chicken** **nuggets

  • Add the cornstarch and flour to a bowl and stir to combine
  • Transfer the vegan chicken pieces to the bowl and toss to coat in the flour
  • Heat the oil in a wok to 180°C
  • Fry the vegan chicken pieces in the wok in batches until they’re crispy and golden
  • Transfer the vegan chicken pieces to a plate covered with kitchen paper to soak up any excess grease
  • Cook the rice according to package instructions and spoon into serving bowls

Finish the lemon chicken and serve

  • Toss the crispy vegan chicken pieces in the sticky lemon sauce to coat
  • Transfer the lemon chicken to the serving bowls, garnish with spring onions, sesame seeds, lemon slice and serve immediately
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