Chinese Lemon Chicken (Print Version)
# Ingredients:
01 -
360g chicken (breast or thigh), cut in 1-inch cubes.
02 -
2 lemons, juiced.
03 -
1 egg.
04 -
1 cup panko breadcrumbs.
05 -
6 tablespoons cornstarch.
06 -
1/2 cup chicken stock.
07 -
1 spring onion, sliced.
08 -
4 garlic cloves, minced.
09 -
1 tablespoon fresh minced ginger (or 1 teaspoon ground ginger).
10 -
3 tablespoons Shaoxing wine.
11 -
3 tablespoons light soy sauce.
12 -
2 tablespoons sugar.
13 -
2 tablespoons honey.
14 -
1 cup peanut oil or rapeseed oil.
15 -
1 teaspoon baking soda.
16 -
1/4 teaspoon white pepper.
17 -
1 tablespoon sesame seeds for garnish.
# Instructions:
01 -
Mix juice of 1/2 lemon, 1 tablespoon soy sauce, pinch of pepper, 1 teaspoon baking soda, 1 minced garlic clove, beaten egg, and 1 tablespoon Shaoxing wine. Add chicken and marinate 15-20 minutes. Mix in 4 1/2 tablespoons cornstarch. Coat chicken pieces in panko breadcrumbs.
02 -
Heat oil to 350°F. Fry chicken in batches until dark golden brown, about 5-6 minutes total. Drain on paper towels.
03 -
Clean wok and add 1 tablespoon oil. Fry ginger and garlic for 30 seconds. Add 2 tablespoons each: soy sauce, Shaoxing wine, honey, and sugar. Add juice of 1.5 lemons. Pour in chicken stock and bring to simmer. Mix 1.5 tablespoons cornstarch with 3 tablespoons warm water. Add cornstarch mixture to sauce, stir until thickened. Toss in fried chicken and spring onions. Garnish with sesame seeds and serve with rice.
# Notes:
01 -
Best served immediately while chicken is crispy.
02 -
Can substitute Shaoxing wine with dry sherry.
03 -
Baking soda helps tenderize the meat.
04 -
Keep chicken pieces separate when frying for best crispiness.