Chinese Lemon Chicken
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4
Done right, this dish is great. Done wrong, it’s gloop. The chicken has to be crisp. There was a hole in the wall joint in Honolulu called “The Dim Sum Palace”. With just eight tables, it was a long way from a palace but the Dim Sum was fantastic, the Lemon Chicken and won Ton soup were great and it was close to the office. Read more This is their recipe, give or take a tweak. See less
Ingredients
- • 1 pound (500g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes. shopping list
- • 1 tsp. white sesame seeds. shopping list
- • 1 1/2 cups cornstarch. shopping list
- • 2 - 3 cups peanut or vegetable oil, plus 1 Tbs. for stir-frying shopping list
- • Lemon slices. shopping list
- Marinade shopping list
- • 1 Tbs. soy sauce shopping list
- • 1 Tsp.. sesame oil shopping list
- • 2 large egg whites shopping list
- Sauce shopping list
- • 2 garlic cloves, minced shopping list
- • 1/2 Tbs. minced ginger shopping list
- • 1/4 cup chicken stock shopping list
- • 3 Tbs. fresh lemon juice shopping list
- • 2 tsp..s grated lemon zest shopping list
- • 1 Tbs. soy sauce shopping list
- • 2 Tbs. sugar shopping list
- • 1 tsp.. cornstarch, dissolved in 1 Tbs. water shopping list
How to make it
- 1. Marinate the chicken: In a medium bowl, combine the soy sauce, sesame oil, and egg whites. Add the chicken and stir gently to coat. Let stand at room temperature for 10 at least minutes. Longer is better.
- 2. In a small dry pan, toast the sesame seeds for about 1 minute, or until they become lightly brown and aromatic. Transfer to a dish and set aside.
- 3. Spread the 1 1/2 cups of cornstarch in a large bowl or deep plate. Toss the chicken cubes in the cornstarch and shake off any excess before frying.
- 4. Heat the peanut oil in a wok or heavy-bottomed pot until it registers 350 F See Photo. (175 C.) on an oil thermometer. Working in 2 or 3 batches, add the chicken cubes and fry until lightly golden on the outside and cooked through, about 3 minutes See Photo. The oil needs to be hot enough to crisp the chicken. Remove the chicken with a slotted spoon and drain on a plate lined with paper towels. You can let this cool a bit and re-fry for 30 – 40 seconds. Extra crispy. Keep warm.
- 5. Transfer the oil to a heat-proof container. Let it cool and re-use or discard.
- 6. If you used a wok to deep-fry, you can re-use it to make the sauce next by just wiping down the insides with a paper towel. If you used a heavy-bottomed pot for deep-frying, switch to a clean wok or large skillet.
- Prepare the sauce:
- 1. Heat the wok or skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the remaining 1 Tbs. peanut oil and swirl to coat the bottom. Add the garlic and ginger and cook briefly until fragrant, about 30 seconds.
- 2. Add the chicken stock, lemon juice, lemon zest, soy sauce, and sugar. Stir until the sugar is dissolved and simmer until the liquid is reduced by half. Stir in the cornstarch mixture to thicken the sauce.
- 3. Remove from the heat and toss the fried chicken in the sauce. Transfer to a serving dish and garnish with the toasted sesame seeds and lemon slices.
- A bowl of steamed rice and lunch is served. Make this dinner. Steam or stir-fry some veggies like broccoli, cauliflower zucchini, etc. Dig a few spring rolls out of the freezer and fry. I know, the spring rolls will be store bought. Even here, they are everywhere. My daughter did a batch of the store bought ones the other day. Not too bad.
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