Ingredients
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500g Chicken Breast
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½ cup Chicken Stock
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2 tablespoon Light Soy Sauce
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1 tablespoon Chinese Saoxing Wine
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1 Large Eggs
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1 tablespoon Sesame Oil
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3 tablespoon Caster Sugar
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4 tablespoon Lemon Juice
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of 1 lemon Lemon Zest
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1 cup Plain Flour
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2 cloves, minced Garlic
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1 tablespoon Minced Ginger
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2 tablespoon , dissolved into 2 tablespoon of water Cornflour
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Canola Oil
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1 tablespoon Sesame Seeds
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1 LemonSliced
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Spring Onion
Directions
A worldwide favourite, Cantonese Lemon Chicken is loved by many. The tangy lemon sauce and the crispy chicken breast pieces are perfect with each other making every mouthful a delight.
The dish is so ubiquitous that whenever you go to a Chinese restaurant or get takeaway then you can guarantee that at least one person will order it (usually my husband) However, I’m sure you’ll agree with me is that good take-out is hard to find and is usually expensive. This recipe is super easy and proves that take out is not necessary when you have the right recipes.
My version of Cantonese lemon chicken will be on the table in under an hour and can be severed with steamed, fried or even cauliflower rice.
Steps
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1
Done
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First, marinate the chicken with 1 tablespoon of soy sauce, Chinese wine, egg and sesame oil for 30 minutes. |
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2
Done
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In small bowl, mix together chicken stock, sugar and the rest of soy sauce. |
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3
Done
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Place the flour in big mixing bowl, add the marinated chicken in. Use your hand to press the liquid and flour around the chicken to coating. |
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4
Done
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Fill saucepan or wok if you have to about 1/3 capacity with the oil. Heat over medium heat until oil is hot enough for frying. To see if it hot enough, sprinkle a flour in it when its bubble coming up that’s mean is hot enough. |
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5
Done
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Pat the chicken before frying it. Fry the chicken in 2 or 3 batches to avoid the stickiness until golden brown. |
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6
Done
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In clean saucepan, add 1 tablespoon of oil on medium heat, add the garlic and ginger until fragrant then add the chicken stock mixture. Cook until sugar is dissolves, around 1 minute then add lemon juice and lemon zest. Simmer for 30 second then add the cornstarch mixture. |
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7
Done
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When the sauce is thicken, add the chicken in and toss until well coated. Transfer it to serving plate and sprinkle with sesame seeds and spring onion. Then garnish with lemon slices. |
