Chinese lemon chicken recipe

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot powder is a healthier thickener, while all-purpose flour is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are more affordable than breasts.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium, while tamari is a gluten-free alternative.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar tang, while vinegar is a cost-effective souring agent.

Cut the spring onion as finely as possible.

Cut the chicken breast into bite-size slices.

Place the chicken into a mixing bowl.

Grate about 1 teaspoon of ginger into the chicken.

Add 1 clove of crushed garlic and the chopped spring onion to the chicken.

Add a good dash of light soy sauce and a good dash of Shaoxing rice wine to the chicken.

Mix everything together and marinate the chicken for at least 20 minutes, preferably overnight in the fridge.

To make the lemon sauce, squeeze half a lemon into a bowl.

Combine the lemon juice with a few tablespoons of chicken stock or water, 2 teaspoons of sugar, half a teaspoon of salt, and 1 teaspoon of corn flour.

Mix everything together and set aside.

Lightly beat 1 egg and mix it with the marinated chicken, draining any excess egg.

Coat the chicken pieces with corn flour by placing them in a plastic bag with the corn flour and tossing it.

Heat a generous cup or two of oil in a pan for deep-frying.

Add the chicken to the hot oil in batches, stirring constantly and frying for 3-4 minutes or until golden.

Once all the chicken is fried, retain 1-2 tablespoons of the cooking oil and discard the rest.

Reheat the oil on high heat and return all the chicken to the pan.

Pan-fry the chicken for a few more minutes until crisp and golden brown, then set aside.

Pour off the oil and wipe the pan clean.

Reheat the pan on medium heat and pour in the prepared lemon sauce, stirring constantly until it thickens.

Add the chicken to the sauce and toss lightly for a few seconds.

Add an extra drizzle of sesame oil before serving with boiled rice and steamed vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens