Chinese Lemon Chicken

  • Date Posted: 2011-08-05 13:55
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Recipes information:

  • Level: Intermediate
  • Yield: 4 servings
  • Cook Time: 40 Min
  • Dietotherapy: None

2 pounds skinless chicken breasts, cut into 1-inch cubes
1 cup cornstarch 
1/2 teaspoon white pepper
3 cups peanut or vegetable oil

1 tbsp white sesame seeds
Lemon slices (optional)
White sesame seeds (optional)

3 tablespoons dark soy sauce
1/2 teaspoon sesame oil

2 cloves garlic, minced
1 1/2-inch piece of ginger, minced
3 tablespoons lemon juice
2 teaspoons lemon zest 
1/4 cup chicken stock
1/4 cup sugar
1 teaspoon cornstarch dissolved in 1/4 cup water


sauce the chicken and cut the lemon

1st step Combine the soy sauce and sesame oil. Coat the chicken with the marinade and let sit in the fridge for 30 minutes.

2nd step In a large bowl or deep plate combine the cornstarch and white pepper. Get excess marinade off the chicken, then toss the cubes in the cornstarch mixture. Shake off excess cornstarch before frying.

3rd step Heat the 3 cups of oil in your wok. Heat wok until just smoking, then add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels or brown paper (from a paper bag). Repeat with the rest of the chicken.

4th step Transfer 1 tablespoon of the oil into a medium-sized pot and heat over medium-high. (You save the oil for later use by allowing it to cool, then straining into an aluminum can or other container.)

5th step Add the garlic and ginger and cook briefly until fragrant, about 30 seconds. Add the lemon juice, lemon zest, chicken stock, and sugar. Stir until the sugar is dissolved and simmer until the liquid is reduced by half. Add the cornstarch mixture so the sauce can thicken.

6th step Remove from the heat, and toss the fried chicken in the sauce. Garnish with lemon slices and white sesame seeds. Serve with white rice and maybe some broccoli.

chinese lemon chicken

The sauce incorporates a little sautéed garlic and ginger, chicken broth, some lemon juice and zest, and enough sugar to balance out the tartness.

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