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Lemon Chicken
Serves 4 Prep 10 min Cook 2 min Total 12 min Type Meal Origin Chinese

Lemon Chicken

The Cantonese restaurant lemon chicken: battered chicken pieces deep-fried crisp and drizzled with a tangy lemon sauce thickened with cor.

Serves 4 Prep 10 minutes Cook 2 minutes Units Rate

Overview

A Hong Kong specialty that pairs delicate chicken with a tart yet subtly sweet lemon sauce. The technique of shallow-frying chicken strips until just cooked keeps the meat tender, while a glossy sauce coats each piece perfectly. The balance between citrus acidity and the subtle spice of dried chilli makes this dish elegant yet comforting.

Serves: 4 Prep Time: 10 minutes Cook Time: 2 minutes

Ingredients

Chicken & Coating

  • 225 grams chicken breasts (skinned)
  • 1 egg white
  • 2 teaspoons cornflour
  • 70 ml groundnut oil

Sauce

  • 70 ml Chinese chicken stock
  • 1 ½ tablespoons fresh lemon juice
  • 2 teaspoons sugar
  • 2 teaspoons light soy sauce
  • 2 teaspoons dry sherry (or rice wine)
  • ½ teaspoon garlic (finely chopped)
  • 1 dried red chilli
  • 1 teaspoon cornflour (blended with 1 teaspoon water)

Method

Stage 1 - Prepare & Coat

  1. Cut the chicken into strips, about 7 cm long.
  2. Combine the chicken strips with the egg white and cornflour in a bowl.
  3. Place in the refrigerator for about 20 minutes.

Stage 2 - Shallow-Fry

  1. Heat the oil in a wok or deep frying pan until moderately hot.
  2. Add the chicken strips and stir them quickly in the oil to keep them from sticking.
  3. Cook the strips until they turn white, stirring continuously (this will take about 1 minute).
  4. Drain the breasts immediately in a colander.

Stage 3 - Make Sauce

  1. Wipe the wok clean and re-heat it.
  2. Add all the sauce ingredients except for the cornflour mixture.
  3. Bring the mixture to the boil over high heat, then add the cornflour mixture.
  4. Simmer for 1 minute until lightly thickened.

Stage 4 - Combine & Serve

  1. Return the chicken strips to the sauce.
  2. Stir-fry long enough to coat them all well with the sauce.
  3. Turn onto a platter and serve at once.

Notes

  • Fresh lemon juice: Essential, bottled juice lacks the brightness needed. Squeeze just before cooking to preserve acidity.
  • Egg white coating: Creates a silky texture on the outside while keeping the chicken breast tender inside. Don't over-fry.
  • Cornflour slurry timing: Add late to prevent over-thickening. The sauce should be glossy, not heavy.
  • Dried red chilli: Infuses flavour without overwhelming, remove after cooking if you prefer milder heat.

Serving

Serve with: Steamed white rice and a simple green vegetable to balance the acidity

Storage

  • Best served immediately for optimal texture
  • Keeps 1-2 days refrigerated (chicken may dry out slightly upon reheating)
  • Not recommended for freezing (coating texture deteriorates)

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