Lemon is the most versatile ingredient in enhancing and elevating food, drinks, cocktails, desserts, fresh on its own and also, widely used in cosmetics. When life gives you lemons, slice, squeeze, grate or zest them to add zing to your food and life. The Chinese lemon chicken is simple and easy to make at home. Two processes are involved; velveting and preparation of the sauce. Velveting is a Chinese technique of marinating seafood, chicken or meat with a cornstarch marinade and egg before deep frying in oil. This technique gives a velvet coating to the food thus preventing it from drying out, keeping it moist and tender. To make lemon chicken, marinated strips of boneless chicken are deep fried until crisp. Finally, tossed in a vibrant tangy sauce balanced with a touch of sweet and heat. A delicious dish with the star ingredient “lemon” imparting a depth of flavour. If you are fond of lemon, then you will definitely enjoy this dish. Addictive and satisfying, leaving you craving for more.
An excellent fruit with various health benefits, lemon is a good source of Vitamin C improving skin and hair quality. Boosts energy and immunity system. Aids in digestion and relief from constipation. Contains potassium, controlling high blood pressure, calming the mind and body. Presence of polyphenols helps in weight loss and reduces body fat accumulation. Acts as a breath freshener and in treatment of dental issues. It has antibacterial and antiseptic properties.
An excellent fruit with various health benefits, lemon is a good source of Vitamin C improving skin and hair quality. Boosts energy and immunity system. Aids in digestion and relief from constipation. Contains potassium, controlling high blood pressure, calming the mind and body. Presence of polyphenols helps in weight loss and reduces body fat accumulation. Acts as a breath freshener and in treatment of dental issues. It has antibacterial and antiseptic properties.
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Chinese-Style Lemon Chicken
(Serves 6)
Velveting
Ingredients:
450 grams boneless chicken breasts
1/4 cup rice flour
1/4 cup cornstarch
1/2 teaspoon pepper powder
1 tablespoon light soy sauce
1 heaped spoonful of chopped garlic
1 teaspoon grated ginger
1 large egg
1 tablespoon water
oil for deep frying
Method:
Cut chicken breasts diagonally into pieces. Marinate with garlic, ginger, pepper powder and soy sauce for few minutes.
Note:
Heat oil for deep frying.
To the marinated chicken pieces, mix in rice flour, cornstarch and egg. If mixture is too thick, stir in one tablespoon of water.
Fry chicken strips in batches on medium flame until cooked and golden brown.
Drain in a sieve set over a bowl. Transfer into a plate and keep aside.
For a crispier texture, once the chicken pieces have cooled down, refry them for a second time.
Sauce
Ingredients:
4 spring onions (chopped)
4 small spicy green chillies (very finely chopped)
1 heaped spoonful chopped garlic
2 cups chicken stock
1/4 cup lemon juice
1 tablespoon of lemon zest (of one big lemon)
1 tablespoon honey
a pinch of yellow colour
1 tablespoon cornstarch mixed with 1/4 cup water for slurry
1 teaspoon toasted sesame seeds for garnishing
spring onion green curls for garnishing
lemon slices for garnishing
2 tablespoons oil
a pinch of salt
Method:
In a bowl, mix in chicken stock, lemon juice, honey, lemon zest and yellow colour. Set aside.
Heat a wok with oil, sauté spring onions with green chillies for a minute or two. Stir in garlic and when fragrant, add the above stock mixture and salt. Combine well and bring to a boil. Taste for seasoning.
Incorporate the cornstarch liquid to thicken sauce. Toss in the crispy fried chicken pieces and coat well with the sauce.
Garnish with sesame seeds, spring onion green curls and lemon slices.
Serve hot.
To read click here: Copyright & Privacy Policy
Chinese-Style Lemon Chicken
(Serves 6)
Velveting
Ingredients:
450 grams boneless chicken breasts
1/4 cup rice flour
1/4 cup cornstarch
1/2 teaspoon pepper powder
1 tablespoon light soy sauce
1 heaped spoonful of chopped garlic
1 teaspoon grated ginger
1 large egg
1 tablespoon water
oil for deep frying
Method:
Cut chicken breasts diagonally into pieces. Marinate with garlic, ginger, pepper powder and soy sauce for few minutes.
Note:
- No salt is used, replaced with sodium from the soy sauce.
Heat oil for deep frying.
To the marinated chicken pieces, mix in rice flour, cornstarch and egg. If mixture is too thick, stir in one tablespoon of water.
Fry chicken strips in batches on medium flame until cooked and golden brown.
Drain in a sieve set over a bowl. Transfer into a plate and keep aside.
For a crispier texture, once the chicken pieces have cooled down, refry them for a second time.
Sauce
Ingredients:
4 spring onions (chopped)
4 small spicy green chillies (very finely chopped)
1 heaped spoonful chopped garlic
2 cups chicken stock
1/4 cup lemon juice
1 tablespoon of lemon zest (of one big lemon)
1 tablespoon honey
a pinch of yellow colour
1 tablespoon cornstarch mixed with 1/4 cup water for slurry
1 teaspoon toasted sesame seeds for garnishing
spring onion green curls for garnishing
lemon slices for garnishing
2 tablespoons oil
a pinch of salt
Method:
In a bowl, mix in chicken stock, lemon juice, honey, lemon zest and yellow colour. Set aside.
Heat a wok with oil, sauté spring onions with green chillies for a minute or two. Stir in garlic and when fragrant, add the above stock mixture and salt. Combine well and bring to a boil. Taste for seasoning.
Incorporate the cornstarch liquid to thicken sauce. Toss in the crispy fried chicken pieces and coat well with the sauce.
Garnish with sesame seeds, spring onion green curls and lemon slices.
Serve hot.
