檸檬雞 Lemon Chicken - Chinese Style - Morgane Recipes

Cut chicken breasts into slices about 1 cm thick and place in a large bowl.

Grate ginger to get about 2 tsp and add 1 tsp to the bowl with chicken.

Add 1 tsp of salt, 1 tsp of Shaoxing rice alcohol, 1 tsp of sesame oil, and some ground pepper to the bowl.

Add 1 egg white and mix all ingredients together.

Let the chicken marinate while preparing the lemon sauce.

Juice one lemon and add to a bowl with 3 tbsp of sugar, ½ tsp of salt, 1 tbsp of light soy sauce, 1 tsp of sesame oil, and 100ml of broth or water. Mix well.

In another small bowl, dilute 1 tsp of cornstarch with 1 tbsp of water for thickening the sauce.

Cut 2 slices of lemon for decoration and finely chop chive.

Before frying the chicken, add 1/3 of the 100g of cornstarch to the marinade, mix, then add another 1/3, mix, and finish with the last third and mix again.

Heat oil to 180° Celsius and fry the chicken pieces for 3 to 4 minutes until golden, stirring occasionally.

Remove the chicken and heat a frying pan with 2 tbsp of oil.

Add the last tsp of grated ginger and stir until it begins to brown.

Add the lemon sauce to the pan and bring to a boil, then reduce heat and simmer for 1 minute, stirring occasionally.

Add the diluted cornstarch to the sauce and stir for 10 seconds.

Add the fried chicken to the sauce and stir for 20 seconds, then turn off the heat.

Serve the lemon chicken on a plate, add the lemon slices, sprinkle with sesame seeds and chopped chive.

Equipment Needed

Spice Level:

Dietary