Hong Kong

Chinese lemon chicken

Name: Chinese lemon chicken
Total time: 40 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: 2 large breasts butterflied and halved chicken, boneless; 1 egg; 3/4 cup plus 1 tbsp for the sauce cornflour (cornstarch); 1/2 tsp salt; a pinch white pepper; Cooking oil (vegetable oil), for shallow frying, about 80 g absorbed; 2 lemons juice and zest, plus slices lemon; 1/4 cup sugar; 2/3 cup chicken stock (chicken broth); 1 tbsp honey; 1 tsp toasted sesame seeds; 2 sliced spring onion (green onion, scallion)

Golden chicken under a bright, sweet lemon sauce. Sunshine on a plate, crunch included.

40 minTime

31 gProtein each

mildSpice

The Hong Kong café classic2 chapters · 1 min read

Make it your way

Grandma's wayCrisp fried chicken strips in a glossy lemon sauce, Hong Kong café style.

The original

522kcalsame

31 gproteinsame

1 gfibresame

40minutessame

Chinese lemon chicken.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless2 large breasts, butterflied and halved

Egg1

Cornflour (cornstarch)¾ cup plus 1 tbsp for the sauce

Salt½ tsp

White peppera pinch

Cooking oil (vegetable oil)for shallow frying, about 80 g absorbed

Lemon2 lemons, juice and zest, plus slices

Sugar¼ cup

Chicken stock (chicken broth)⅔ cup

Honey1 tbsp

Sesame seeds1 tsp, toasted

Spring onion (green onion, scallion)2, sliced

Method

5 steps

1Pound the chicken to an even 1.5 cm and season with salt and white pepper. Dip in beaten egg, then press into the cornflour.
2Shallow fry in 1 cm of hot oil for 4 to 5 minutes a side until golden and cooked through with no pink.
3Meanwhile simmer lemon juice, zest, sugar, honey and stock. Thicken with 1 tbsp cornflour mixed with 2 tbsp water.
4Rest the chicken 2 minutes on a rack, then slice into strips.
5Pour the sauce over just before serving and scatter sesame and spring onion. Add lemon slices.

Serve it like this

Fan the sliced chicken on a plate over shredded lettuce, sauce over the top and lemon slices alongside. Steamed rice on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hong Kong

Chinese lemon chicken

Golden chicken under a bright, sweet lemon sauce. Sunshine on a plate, crunch included.

40 minTime

31 gProtein each

mildSpice

The Hong Kong café classic2 chapters · 1 min read

Make it your way

Grandma's wayCrisp fried chicken strips in a glossy lemon sauce, Hong Kong café style.

The original

522kcalsame

31 gproteinsame

1 gfibresame

40minutessame

Chinese lemon chicken.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless2 large breasts, butterflied and halved

Egg1

Cornflour (cornstarch)¾ cup plus 1 tbsp for the sauce

Salt½ tsp

White peppera pinch

Cooking oil (vegetable oil)for shallow frying, about 80 g absorbed

Lemon2 lemons, juice and zest, plus slices

Sugar¼ cup

Chicken stock (chicken broth)⅔ cup

Honey1 tbsp

Sesame seeds1 tsp, toasted

Spring onion (green onion, scallion)2, sliced

Method

5 steps

1Pound the chicken to an even 1.5 cm and season with salt and white pepper. Dip in beaten egg, then press into the cornflour.
2Shallow fry in 1 cm of hot oil for 4 to 5 minutes a side until golden and cooked through with no pink.
3Meanwhile simmer lemon juice, zest, sugar, honey and stock. Thicken with 1 tbsp cornflour mixed with 2 tbsp water.
4Rest the chicken 2 minutes on a rack, then slice into strips.
5Pour the sauce over just before serving and scatter sesame and spring onion. Add lemon slices.

Serve it like this

Fan the sliced chicken on a plate over shredded lettuce, sauce over the top and lemon slices alongside. Steamed rice on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chinese lemon chicken

Make it your way

Ingredients

Method

Chinese lemon chicken

Make it your way

Ingredients

Method

Make it a meal