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Chinese Lemon Chicken

4 standard portions

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Dietary & allergen details

Based on listed recipe ingredients. No certification is implied.

  • Celery: not fully checked
  • Gluten-containing cereals: not fully checked
  • Wheat: not fully checked
  • Crustaceans: not fully checked
  • Eggs: not fully checked
  • Fish: not fully checked
  • Lupin: not fully checked
  • Milk: not fully checked
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  • Mustard: not fully checked
  • Tree nuts: not fully checked
  • Peanuts: not fully checked
  • Sesame: not fully checked
  • Soya: not fully checked
  • Sulphites: not fully checked

Check the actual product labels and preparation. Substitutions can change this information.

Ingredients

  • 1/4 cup chicken broth
  • 1/4 cup lemon juice ((juice from 1 big lemon))
  • 2 tablespoons rice vinegar
  • 1 teaspoon Shaoxing wine ((or dry sherry) (Optional))
  • 4 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest (zest from 1 lemon (*Footnote 1))
  • 1/2 teaspoon salt
  • 14 oz large boneless skinless chicken breast (, cut to 1” (2.5-cm) pieces (or 2 chicken thighs))
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup cornstarch
  • 1/3 cup vegetable oil
  • 2 green onions (, sliced (white part for cooking and green part for garnishing))
  • 2 teaspoons minced ginger

Method

  1. Combine the sauce ingredients in the bowl and mix well.
  2. Combine chicken, oil, and salt in a big bowl. Mix well and let marinate for 15 minutes.
  3. When you’re ready to cook, add the beaten egg to the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
  4. Heat oil in a large skillet until hot, just starting to smoke. Add chicken all at once and spread into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
  5. Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes (very important, so the chicken crisps up further).
  6. Place the pan back on the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If there’s too much oil, pour out or use paper towels to remove the excess oil. Add green onion and ginger. Cook and stir a few times until it releases fragrance.
  7. Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens.
  8. Add back the chicken. Stir to coat chicken with sauce. Transfer to a plate and serve hot as a main dish.
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