Lemon Chicken

Name: Lemon Chicken
Prep time: 40 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 2 teaspoons cornstarch; Salt to taste; ½ cup chicken stock, preferably homemade; 2 tablespoons sugar; ½ cup flour; ¼ cup fresh lemon juice; Corn, grapeseed, or other neutral oil for deep-frying; 1 egg, lightly beaten; Corn, grapeseed, or other neutral oil for deep-frying; Corn, grapeseed, or other neutral oil for deep-frying; 1 teaspoon Shaoxing wine or dry sherry; ¼ teaspoon black pepper; 1 tablespoon oyster sauce, optional; 1 teaspoon Shaoxing wine or dry sherry; One ½-inch piece fresh ginger, peeled and minced; 3 tablespoons soy sauce; 1 scallion, trimmed and chopped; 1½ to 2 pounds boneless, skinless chicken breasts or thighs, cut crosswise into ½-inch strips; 1½ to 2 pounds boneless, skinless chicken breasts or thighs, cut crosswise into ½-inch strips; 1½ to 2 pounds boneless, skinless chicken breasts or thighs, cut crosswise into ½-inch strips

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

There are many versions of this popular Cantonese pairing, and they are almost always too sweet—sometimes abominably so. I’ve reduced the sugar in this one, so it’s more sour and savory.

I do love the chicken fried, but you can also steam or stir-fry it; both variations are faster and easier than the main recipe. In any case, serve the chicken over white rice.

Ingredients

Asia
China
Main course

Ingredients

Method