Lemon Chicken

Name: Lemon Chicken (Ning Meng Ji)
Yield: Serves 2–3 as part of a multicourse meal
Cuisine: Chinese
Ingredients: 4 tablespoons water; 1 teaspoon Chinese rice wine or sherry; ¼ cup (35 g) all-purpose flour; 12 oz (350 g) skinless, boneless chicken breast; 1 tablespoon cornstarch; A pinch of salt, or to taste; 1½ teaspoons soy sauce; ½ teaspoon cornstarch; ½ teaspoon sesame oil; 2 teaspoons sugar; 2 tablespoons plum sauce; Oil, for deep-frying; ¼ cup (35 g) cornstarch; 1 teaspoon baking soda; 3 tablespoons fresh lemon juice; 1 large egg, beaten

Ning Meng Ji

Preparation info

Serves
2–3
as part of a multicourse meal

Difficulty
Medium

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

Lemon is not a commonly used ingredient in Chinese cuisine. In fact, Lemon Chicken is probably one of the few dishes that does take advantage of the citrusy tang of lemon. Whenever I need something to stimulate my appetite, I make this dish because it’s so inviting and palatable.

It’s best to use a skinless, boneless chicken meat when preparing Lemon Chicken. After deep-frying the chicken with a crispy and crumbly batter, the chicken will be cut into pieces before the lemon s

Ingredients

Method

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