Who has a good lemon chicken recipe?!


Question: Chinese restaurants seem to give you two kinds...one is cooked battered, quite thick, with a thin, sweet lemon sauce that tastes similar to lemon jello. The other one is what I'm more interested in, and it's thinly sliced chicken breast, pounded thin, lightly breaded, and the sauce is thicker (made so with cornstarch I think), translucent, and tart and flavourful. Can anyone help?


Answers: Chinese restaurants seem to give you two kinds...one is cooked battered, quite thick, with a thin, sweet lemon sauce that tastes similar to lemon jello. The other one is what I'm more interested in, and it's thinly sliced chicken breast, pounded thin, lightly breaded, and the sauce is thicker (made so with cornstarch I think), translucent, and tart and flavourful. Can anyone help?

The recipe you are describing is Cantonese, and here is the recipe.
Cantonese Lemon Chicken Recipe

500 grams / 1 lb skinless, boneless chicken breasts
1 egg yolk, beaten
1 tablespoon of water
2 teaspoons of sherry
2 teaspoons of soy sauce
3 teaspoons of cornflour
an extra ? cup of cornflour
2? tablespoons of plain flour
Oil for deep frying

1/3 cup freshly squeezed lemon juice
2 tablespoons of water
2 tablespoons of white sugar
1 tablespoon of sherry
2 teaspoons of cornflour
1 tablespoon water
4 very finely sliced spring onions
1 lemon sliced for garnish
Cut the chicken into strips about 1 cm wide and set aside. Combine the egg, water, soy sauce, sherry and cornflour in a small bowl and mix until smooth. Pour the egg mixture over the chicken strips, mixing well and set aside for 10 minutes. Sift theextra cornflour and plain flour together onto a plate. Roll each piece of chicken in the flour mixture, coating each piece evenly and shaking off any excess. Place the chicken in a single layer on a cooking paper lined plate ready to be deep fried.

Heat the oil for deep frying in a wok or large pan. Test the oil is hot enough by dropping in a cube of bread, it should brown in 30 seconds. Carefully lower a few pieces of chicken into the oil and cook until golden brown. Remove the chicken witha slotted spoon and drain on paper towels. Continue cooking the remaining chicken in small batches. This can be done ahead of time if required and stored in the refrigerator until needed.

Lemon Sauce

Combine the lemon juice, water, sugar and sherry in a small pan. Stir until the sugar dissolves and bring to the boil over a medium heat. Combine the cornflour with a tablespoon of water in a small cup. Add to the lemon juice mixture; stirring constantly until the sauce boils and thickens. Set the sauce aside.

Just before serving, reheat the oil in a wok until very hot. Add all the chicken pieces and fry for 2 minutes until very crisp and golden brown. Remove the chicken with a slotted spoon and drain well on paper towels. Pile the chicken onto a serving plate, drizzle with the sauce and sprinkle with the sliced spring onions. Garnish with sliced lemon and serve immediately with freshly steamed rice.

(Serves 4 to 6)

ingredients

1. 1 (3 pound) chicken
2. 1 tablespoon dried rosemary
3. Salt
4. Fresh-ground black pepper
5. 4 3-inch strips of lemon zest
6. 1 small onion, quartered
7. 1 tablespoon olive oil
8. 1 tablespoon lemon juice
9. 1/2 cup water
10. 1/4 teaspoon lemon juice

Nutrition Info

Per Serving

* Calories: 470 kcal
* Carbohydrates: 3 g
* Dietary Fiber: 1 g
* Fat: 29 g
* Protein: 46 g
* Sugars: 1 g

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2. Cooking Directions

1. Heat the oven to 425 degrees F. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the 1 tablespoon lemon juice.
2. Roast the chicken until it is just done, 50 to 60 minutes. Transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes.
3. Meanwhile, pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add any accumulated juices from the chicken along with the remaining 1/4 teaspoon lemon juice and a pinch each of salt and pepper. Serve the bird with the pan juices.

Yield: 4 servings
3. Still Hungry?

3 pounds boneless chicken breast
Vegetable oil for deep-frying

Marinade
1/4 cup water
1/4 cup vegetable oil
1/4 cup cornstarch
1/4 cup potato starch
1/4 cup all purpose flour
1 egg
1-1/2 teaspoons salt
1/2 teaspoon powdered chicken base
1/2 teaspoon white pepper
1/2 teaspoon garlic powder

Lemon sauce
1/4 cup potato starch or cornstarch
1/4 cup water
2 cups water
1-1/2 cups sugar
1 cup white vinegar
1/2 fresh lemon, sliced
1/2 ounce fresh ginger
1 teaspoon lemon extract
1/2 teaspoon yellow food coloring

Combine marinade ingredients and marinate chicken in refrigerator for 2 hours; drain.

Deep-fry chicken in 350-degree oil for 3 minutes.

To prepare lemon sauce, stir potato starch (or cornstarch) into the 1/4-cup water to dissolve. In a saucepan, combine remaining sauce ingredients and bring to a boil. Stir in starch/water mixture and continue cooking until the sauce is thickened.

http://www.videojug.com/film/how-to-make...

Hope this one is what your looking for, they have other lemon chicken recipes, with videos to show you how to make it, all ingrediants are there to............................happy cooking

I have one that is even better...although not Chinese! This is from "Taste" by David Rosengarten.

1/2 pound chicken breast cutlets, pounded to 1/8-1/4 inch
Salt & pepper
4 TBSP olive oil
Flour for dredging
Egg mixture for dredging
1/4 cup dry white wine
1 cup chicken stock
6 thin, round slices of lemon
2 TBSP cold Butter
2 TBSP parsley

Egg mixture
1 Jumbo or 2 large eggs
3 TBSP Percorino or Parmesan cheese
2 TBSP finely chopped Parsley

Prepare the chicken cutlets. Prepare the egg mixture by beating the egg very well and adding the cheese and parsley. Heat 2-3 TBSP oil in a skillet or skillets, dip the cutlets in the flour and the egg mixture, removing any excess between dips, saute the cutlets until golden and just cooked through 2 minute per side, add oil as required. Remove cutlet to warm plate and keep in a single layer. Pour off used oil, add wine and reduceby half, add stock and lemon slices, reduce by half. Remove lemon. Turn off heat and swirl butter into the reduction. Be vigorous you are trying to emulsify the sauce.

Plate the cutlets, place slices of lemon on top, pour on sauce and scatter with parsley.





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