Chinese Lemon Chicken
User Reviews
5
Chinese Lemon Chicken
Description
This recipe for Chinese Lemon Chicken begins by marinating pieces of chicken tenderloin in a mixture of egg, soy sauce, and Shaoxing wine, enhancing flavor and tenderness. Each piece is then coated evenly in cornstarch, which crisps up when fried in hot oil until golden and cooked through. After frying, excess oil is discarded, and the pan is cleaned to prepare for the sauce.
The lemon sauce is made by sautéing minced garlic and ginger briefly, then adding chicken stock, soy sauce, fresh lemon juice, sugar, honey, and a pinch of salt. The sauce is simmered until sugar dissolves and thickened by whisking in a cornstarch slurry, producing a shiny glaze that adheres well to the chicken. Garnishes include sesame seeds and sliced green onions to add texture and visual appeal.
This dish pairs well with steamed rice or vegetables, providing a sweet and tangy flavor with a crispy texture from the fried chicken pieces. The use of fresh lemon juice gives a bright acidity balanced by the sweetness of sugar and honey, characteristic of Cantonese-style lemon chicken.
Ingredients
CHICKEN:
- 21 oz chicken tenderloin cut into 1-inch pieces
- 1 large egg
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine or white vinegar, Chinese
- ½ cup corn starch
- ½ cup vegetable oil or canola oil
LEMON SAUCE:
- 1 tablespoon neutral cooking oil generic cooking oil
- 3 teaspoons garlic minced
- 1 teaspoon ginger ginger or finely grated
- ½ cup chicken stock or broth
- 2 tablespoons soy sauce
- 4 tablespoons lemon juice of one lemon, about 3-4 tablespoons
- 2 tablespoons sugar
- 2 tablespoons honey
- 1 pinch salt to taste
- 2 teaspoons corn starch dissolved in 2 tablespoons water
- 1 teaspoon sesame seeds to garnish
- 1 tablespoon green onions thinly sliced to garnish
- 5 lemon to serve - optional, slices
Instructions
FOR THE CHICKEN:
- In a large shallow bowl whisk egg, soy sauce and wine. Add in chicken, mix well and allow to marinate for 20 minutes, covered.
- Place corn starch into a large baking tray. Pour chicken and marinade into the corn starch and coat chicken pieces evenly, lightly pressing the corn starch around the chicken.
- Heat oil in a large wok, pan or skillet over medium-high heat. When oil is hot (325°F or 165°C), shake off excess corn starch and fry chicken in batches in a single layer for about 5-6 minutes, turning half way during cooking, until golden and cooked through.
- Drain on a plate lined with paper towel. Discard oil and wipe wok/pan over with paper towel.
FOR THE SAUCE:
- Heat oil over medium-high heat. Sauté the garlic and ginger until fragrant (about 30 seconds). Add stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt. Whisk, bring to a simmer until the sugar dissolves.
- Whisk corn starch mixture into the simmering sauce and stir until thickened. Toss chicken in the sauce until evenly coated (about 2 minutes).
- Garnish with sesame seeds, green onions and lemon slices. Serve.
Notes
- Use a cornstarch slurry made with dissolved cornstarch in water to thicken the lemon sauce effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 47g | 16% |
| Protein | 38g | 76% |
| Fat | 37g | 57% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 1.254mg | 0% |
| Potassium | 865mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 80mg | 89% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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