A while ago I made a cheating version of one of my favourite Chinese takeaway dishes, orange chicken. Last week I made a lemon version and it was even better! Follow the orange chicken instructions but use the following for the pour over/boil sauce.
You will need
- 1 tablespoon of lemon curd (or whatever clings to the inside of a nearly finished jar)
- a chilli finely chopped
- the juice of half a lemon
- a splash of soy
- Same as Orange Chicken, though this time I left the chicken in bigger chunks and it was better.
Sharp and sweet, crispy and salty, spicy and hot.