Chinese Take Away: Lemon Chicken (Gluten-free)

Chinese takeaway and gluten-free are two words that don't frequently come together. Even living in a city of culinary excellence like London. It's hard to find gluten-free Chinese food. But luckily enough, you don't have to travel the world for a good Chinese takeout. You can make it at home with the right ingredients and a little bit of time. For the first dish of my new series, "Gluten-Free Chinese Take Away", I'm creating Lemon Chicken, a citrusy sweet dish to get your taste buds tingling with the most delicious crispy chicken breasts.

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Why make this lemon chicken recipe?

Experience Chinese take-out style lemon chicken in the comfort of your own home. Learning how to make a super tasty and easy Chinese dish that will impress your friends and family. Or just indulging in one of your old favourite takeaway dishes before you learned you can no longer eat gluten. These are just a few reasons you should master this lemon chicken recipe. Plus, it's 100% gluten and dairy-free.

Ingredients you'll need

I always recommend using the best quality ingredients, shopping seasonally, and sustainably sourced when possible. If this is your first time cooking gluten-free for someone with Coeliac disease. I recommend checking the ingredients label before using because gluten can sneak into recipes when you least expect it. Below is each ingredient you will need:

• Skinless chicken breast - Good quality skinless chicken breast is needed. You can get either from a supermarket, or butchers.

• Egg - I only cook with organic free-range eggs. However, I am conscious that cooking gluten-free is already very expensive, so any quality egg will do. The egg quality won't change the flavour of this lemon chicken recipe.

• Gluten-free soy sauce  - Most major large supermarkets now sell gluten-free soy sauce or you can find it at Asian supermarkets. Alternatively, you can use gluten-free tamari sauce which is often easy to come by. You can swap the soy sauce for tamari sauce at a 1:1 ratio.

• Cornflour - Or cornstarch, if you aren't based in the UK or Australia. Used to create the delicious crispy batter that will go on top of the butterflied chicken breast. There is no substitute for this ingredient as it will be the base for the batter.

• Rice flour - Rice flour isn't necessary for making the crispy chicken, but it does create an even crispy batter. However, some rice flour will come off the chicken into the oil when cooking. So, please discard the oil you use to shallow fry after use.

• Ground Sichuan pepper (optional) - This pepper is so addictive. It has a lemony scent and is milder than black pepper. It creates a wonderfully numbing yet spicy sensation! It can be hard to find, so your best bet is to order it online, as even Asian supermarkets don't always have it in stock. If you can't source it, no worries. This gluten-free lemon chicken still tastes great without it. Want something else to make use of Sichuan pepper? Try creating classic Chinese takeaway salt-and-pepper chicken wings.

• Olive oil or neutral oil - Either use a good quality olive oil to add a depth of flavour or a neutral vegetable oil. I have tried this recipe with both and found both delicious.

• Garlic - I love garlic, and the bigger the clove, the better. You can never have too much of a good thing, and I feel garlic compliments lemon and ginger perfectly.

• Fresh ginger - Fresh or minced ginger from a jar will work for this recipe. I tend to use fresh most of the time. If using fresh, a helpful tip: peel the ginger with the back of a teaspoon is one of the fastest and most effective ways to peel it.

• Gluten-free chicken stock - Either homemade chicken stock or store-bought will work in this recipe. Most chefs will argue that homemade is packed with the most flavour, but not all of us have the time to make stock from scratch. If you're using store-bought, I highly recommend Kallo organic chicken stock as it's dairy-free and gluten-free, plus it tastes delicious.

• Lemon juice - Lemon juice is used as one of the main flavours in this dish. I suggest using freshly squeezed lemon juice from any generic unwaxed lemon. You can find unwaxed lemons at most major supermarkets. Alternatively, you can use lemon juice from the bottle but reduce the quantity by 1/2 if from concentrate.

• Granulate white sugar - You will want to stick with using only granulated white sugar in this recipe. Brown sugar will change the colour of the sauce and flavour. You want a lot of sweetness and lightness to compliment the lemon.

• Honey - Running honey is ideal as it brings an extra element of sweetness to the dish and depth of flavour. That the granulated sugar doesn't deliver. As it's added to the sauce, you could use a clear set of honey instead. Replacing the running honey with clear set honey at a 1:1 ratio.

• Sesame seeds - Sesame seeds are optional but bring an extra dimension to the finished dish. Plus, you eat with your eyes, and sesame seeds make the meal look more appealing. While adding an extra element of texture.

• Spring onions - Spring onions are optional. But they bring an extra hit of flavour to the dish. If you are using spring onions, I recommend only using the green ends of the spring onions and saving the whites for a stir fry.

• Lemon slices - Lemon slices are optional but will make your guests know it's 100% lemon chicken they are getting. Plus, I like to have lemon slices in case you want to amp up the citrusy notes throughout your meal.

Frequently asked questions

If you have a question you want to ask that isn't in the frequently asked questions section, please send me your question or drop a comment at the bottom of the recipe. I try to answer every question, ensuring you create perfect recipes every time.

Can I make this lemon chicken gluten-free?

As someone with Coeliac disease, all my recipes are 100% gluten-free. With this in mind, check the labels on everything you use. This recipe uses gluten-free soy sauce, but check the bottle to ensure it's gluten-free. Traditional soy sauce contains gluten. Alternatively, you can use tamari, but again, check that it's gluten-free, as companies like to use gluten-containing products as bulking agents. Also, mass-produced vegetable stock can often contain gluten due to being processed in factories that handle wheat, barley, and rye. In light of this, be cautious of cross-contamination if your household kitchen isn't 100% gluten-free, and let your guests know of any cross-contamination risks.

Can I make this lemon chicken dairy-free?

Nearly all of my recipes are dairy-free due to feeling better not eating dairy. Plus, my partner is lactose intolerant. So, I like to ensure my recipes are dairy-free for him! Plus, the good news is lemon chicken is naturally lactose-free. The only risk is if the chicken stock used to create the sauce contains any dairy products. Check your stock labels before us or alternatively buy Kallo organic chicken stock which is 100% gluten and dairy-free.

Can I make this lemon chicken soya free?

While this recipe isn't soya-free due to containing soy sauce. There is good news for those who want a soya-free lemon chicken recipe. You can replace the 2 tbsp of soy sauce in the lemon sauce with 2 tbsp of coconut aminos. Coconut aminos is a great soy sauce substitute with a similar flavour. Meaning you will still get a delicious Chinese meal without the soya.

Can I make this lemon chicken vegan?

It might surprise you, but you can turn this recipe into a vegan dish. All you have to do is replace the chicken with extra firm tofu. Press the tofu and cut it into cubes or fillets. Use 50ml of your favourite milk alternative instead of the egg. Remember, don't leave the tofu in the milk for too long as it will absorb it. You want it wet enough that the cornflour will stick. When you cook the tofu reduce the cooking time by 4 minutes. Lastly, when making the lemon sauce. Change the chicken stock to a vegan vegetable stock.

How do I store this butternut squash and chilli soup?

It's best to eat the chicken straight after cooking. Once it has rested for 5 minutes. Always allow your meat to rest after cooking. This will help retain its moisture. The lemon sauce should last in the fridge for up to 5 days in an airtight container.

Can I freeze this butternut squash and chilli soup?

You can freeze the lemon sauce for up to one month in an airtight container. However, defrost thoroughly overnight before serving. While ensuring the sauce is piping hot before serving. Technically, you can freeze the cooked chicken in an airtight container for up to one month. Defrost thoroughly overnight. Then reheat in an oven at 180ºc for 10-20 minutes until it reaches an internal temperature of 74ºc. However, this might change the texture of the dish.

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Recipe

Here's the recipe for my dairy and gluten-free Chinese takeaway inspired crispy lemon chicken for that perfect night in.

Serves: 2-4

Prep time: 20 minutes

Cook time: 40 minutes

Ingredients

Crispy chicken

• 4 chicken breasts

• 1 large egg

• 50g corn flour

• 25g rice flour

• 1/2 tsp ground Sichuan pepper (optional)

• 4 tbsp neutral oil

Lemon sauce

• 1 tbsp neutral oil

• 1 large garlic clove, minced

• 2 cm fresh ginger, peeled & finely grated

• 125ml gluten-free chicken stock

• 2 tbsp gluten-free soy sauce

• 3-4 tbsp of fresh lemon juice

• 2 tbsp granulated white sugar

• 2 tbsp honey

• 1 tsp cornflour (optional)

To serve

• Steamed rice

• 1 tsp sesame seeds (optional)

• 2 springs onions, tops finely chopped (optional)

• 1 Lemon finely sliced (optional)

Method

Lemon sauce

1. Heat 1 tbsp of neutral oil in a saucepan over medium heat.

2. Gently fry the garlic and ginger for a couple minutes.

3. Add the chicken stock, gluten-free soy sauce, lemon juice, white sugar, and honey. Bring to a boil before simmering. Stir frequently until the sugar has dissolved.

4. Allow the sauce to simmer for 5-10 minutes. Until reduced and slightly thickened.

5. For a thicker sauce, mix 1 tsp cornflour with 1 tsp water into a slurry. Add to the lemon sauce. Constantly stir the lemon sauce to prevent the corn flour from clumping.

6. Once the sauce is to your liking, remove the heat.

Crispy chicken

1. Butterfly the chicken breasts, using a sharp knife and slicing down from the thickest part of the breast to the thinest. Make sure not to cut all the way across, as you will want to flip the chicken breast open like a butterfly.

2. Whisk an egg in a bowl and allow the butterflied chicken breasts to soak in the egg.

3. Meanwhile, mix the corn flour, rice flour (if using), and ground Sichuan pepper in a bowl. The bowl should be big enough to toss the chicken breast in.

4. Heat 4 tbsp of neutral oil in a large pan over medium-high heat.

5. Take the chicken out of the egg wash and place it into the bowl of flour. Pressing down onto the chicken before flipping over. Ensuring that the float coats every section of the chicken. Place on a clean plate. Repeat with the remaining chicken.

6. Once the oil is hot, place two butterflied chickens in the pan. Cook for 12-15 minutes, flipping at least four times.

7. With a thermometer, check the chicken has reached an internal temperature of 73ºc. Transfer onto a chopping board. Allow to sit for 5 minutes to retain its juices and continue cooking.

To serve

1. Reheat your lemon sauce.

2. Cut the chicken into small horizontal strips.

3. Put your steamed rice in a bowl. Lay the chicken on top.

4. Pour the lemon sauce over the chicken.

5. Garnish with lemon slices, spring onions, and sesame seeds (optional).

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For more gluten and dairy-free Chinese take away recipes go to proudlyglutenfree.com