Lemon chicken has been a fixture on Australian Chinese restaurant menus for decades, and for good reason. Crisp golden chicken with a silky, sweet-and-tangy lemon sauce is a combination that never gets old.
The sauce is where the magic happens — fresh lemon juice balanced with a little sugar and thickened until it coats the back of a spoon. Made at home with real lemons, it tastes fresher and brighter than anything from a jar.
It's a straightforward fry-and-sauce job, so even on a weeknight you can have restaurant-quality lemon chicken on the table with a bowl of steamed rice.
