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    Lemon Chicken 2010

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    Lemon Chicken 2010

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Serves: 4


    • 100ml Sunflower oil
    • 2 tbsp Plain flour
    • 1 tsp Chinese five spice powder
    • ½ tsp sea salt
    • ½ tsp Freshly ground black pepper
    • 4 Chicken breasts, skin on
    • 3 Lemons, 1 cut into wedges, 2 juice only
    • 3cm Fresh root ginger, cut into strips
    • 4 tbsp Clear honey
    • 4 tbsp Light soy sauce
    • 2 tbsp L ight brown soft sugar
    • 1 Radicchio, leaves torn


    1. Heat the oil in a wok over a medium-high heat. Preheat the oven to 200C/gas 6.
    2. Mix the flour, five spice, salt and pepper. Toss the chicken in it to coat, then fry it for 3–5 minutes. Drain on kitchen paper, then put it on a baking tray with the lemon wedges. Roast in the oven for 10 minutes, until cooked
    3. Drain all but 2 tbsp oil from the wok. Add the remaining ingredients bar the radicchio; simmer to form a glaze.
    4. Slice the chicken, drizzle with the glaze, squeeze over the roasted lemon wedges and serve with the radicchio.

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