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Hong Kong-style lemon chicken

Juicy Hong Kong-style lemon chicken with glossy, tangy sauce.
Bright lemon zest, gentle heat, and tender bites of chicken.
A savory-sweet finish that clings to every forkful.

dinner ⏱ 30 min 650 kcal / portion 55.0 g carbs / portion (estimated) egggluten 🔗 Original source

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Hong Kong-style lemon chicken
v4 · rb0e705f985 20260727Z1751 3 pieces chicken breast 775 ml vegetable oil 3 pieces pak choi 49.3 ml sugar 19.7 ml shaoxing wine fine sea salt to taste 45 ml lemon juice 1 tsp cornflour 140 g cornflour 2 pieces egg 130 ml water water to taste flatten chicken breasts score chicken breasts ⏳ ⏱ 30 min marinate chicken with sugar, shaoxing wine, soy sauce, white pepper, and salt 🍳 ⏱ 2 min cook garlic and ginger in oil 🍳 ⏱ 0-1 min pour in shaoxing wine and cold water and simmer 🍳 ⏱ 1 min stir in bouillon powder, sugar, custard powder, and salt and cook, stirring continuously 🍳 add lemon juice, lemon zest, sliced lemon, and chilli and cook for 10 seconds, stirring 🌀 mix cornflour with water to make a slurry 🍳 stir slurry into sauce and cook about 30 seconds to thicken until it coats the back of a spoon 🍳 take off the heat and set lemon sauce aside 🌀 whisk cornflour with the eggs until smooth dust chicken with cornflour and dredge in the batter 🌀 coat chicken again in remaining cornflour 🍳 ⏱ 2 min cook pak choi in oil, covered,, turning once halfway through 🍳 ⏱ 4 min fry battered chicken, flipping each breast once halfway through, then drain on kitchen paper 🍳 warm up the lemon sauce on a low heat 🍳 ⏱ 4 min wait until very hot, then fry chicken for 30 seconds until very crisp, then drain again on kitchen paper 🔪 cut fried chicken into 2cm-wide strips 🍳 plate chicken with pak choi and pour over warm lemon sauce, finish with the remaining tablespoon of lemon juice, then serve Hong Kong Lemon Chicken 🍗 2 tsp soy sauce ½ tsp white pepper 1 piece garlic clove 15 g ginger 1 tsp bouillon powder 1 tsp instant custard powder 2 pieces lemon 1½ tsp lemon zest 1 piece red chilli 5 ml sugar 10 ml shaoxing wine soy sauce, white pepper fine sea salt 20 g cornflour 1 piece egg ½ tsp cornflour 60 g cornflour cornflour 15 ml garlic clove, ginger 10 ml 10 ml 100 ml bouillon powder, instant custard powder 44 ml sugar fine sea salt 22 ml lemon juice lemon, lemon zest, red chilli ½ tsp cornflour 30 ml water 60 g 1 piece 750 ml vegetable oil vegetable oil 22 ml lemon juice
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Preparation steps

  1. flatten chicken breasts
  2. score chicken breasts
  3. marinate chicken with sugar, shaoxing wine, soy sauce, white pepper, and salt for at least 30 minutes
  4. cook garlic and ginger in oil for 2 minutes
  5. pour in shaoxing wine and cold water and simmer for 0-1 minute
  6. stir in bouillon powder, sugar, custard powder, and salt and cook for 1 minute, stirring continuously
  7. add lemon juice, lemon zest, sliced lemon, and chilli and cook for 10 seconds, stirring
  8. mix cornflour with water to make a slurry
  9. stir slurry into sauce and cook about 30 seconds to thicken until it coats the back of a spoon
  10. take off the heat and set lemon sauce aside
  11. whisk cornflour with the eggs until smooth
  12. dust chicken with cornflour and dredge in the batter
  13. coat chicken again in remaining cornflour
  14. cook pak choi in oil, covered, for 2 minutes, turning once halfway through
  15. fry battered chicken for 4 minutes, flipping each breast once halfway through, then drain on kitchen paper
  16. warm up the lemon sauce on a low heat
  17. wait for 4 minutes until very hot, then fry chicken for 30 seconds until very crisp, then drain again on kitchen paper
  18. cut fried chicken into 2cm-wide strips
  19. plate chicken with pak choi and pour over warm lemon sauce, finish with the remaining tablespoon of lemon juice, then serve

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