Lemon Chicken

Name: Lemon Chicken
Cuisine: Chinese
Ingredients: 1 large egg yolk; 1½ tablespoons sugar; 6 tablespoons vegetable oil; 1½ teaspoons cornstarch; 2½-3 tablespoons fresh lemon juice; ½ teaspoon salt; 3-4 tablespoons cornstarch; 1 teaspoon thin soy sauce; Spiced Salt; 3 skinned and boned chicken breasts halves, about 12 ounces; 6 tablespoons water; 1 tablespoon vegetable oil; 1 tablespoon tomato ketchup; 1½ tablespoons lemon juice; 2 teaspoons Shaoxing wine or medium-dry sherry; 1 teaspoon sugar

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

Refreshing with a lemony taste, this Cantonese dish is very popular in Hong Kong, especially in the summer. The spiced salt is the authentic accompaniment, while the sauce, with its sweet-and-sour appeal to the palates universally, has gained too indomitable a foothold to be ignored.

Ingredients

3 skinned and boned chicken breasts halves, about 12 ounces
1 large egg yolk
3-4

Asia
China
Main course
Summer

Method

Cut each chicken breast crossways into thirds. With either the broadside of a cleaver or a mallet, pound the meat 2-3 times to loosen the fibers. Put into a dish.
Marinate the chicken. Add the salt, sugar, pepper, wine or sherry, and lemon juice to the chicken. Leave to stand for 1 hour or longer, turning over from time to time and piercing the pieces for better ab