Quick Lemon Chicken檸檬雞
A vibrant Hong Kong-style dish featuring crispy fried chicken breast pieces coated in a tangy, sweet lemon sauce with a glossy finish. The chicken is tender inside with a golden exterior, complemented by bright citrus notes and a hint of garlic. Quick to prepare yet restaurant-quality in taste.
01Ingredients
- 400g Chicken breast
- 2tbsp Cornstarch
- 1tbsp Plain flour
- 1tsp Salt
- 0.5tsp White pepper
- 1 egg Egg
- 1000ml Vegetable oil for frying
- 3tbsp Fresh lemon juice
- 2tbsp Sugar
- 1tbsp Light soy sauce
- 1tbsp Water
- 2 clove Garlic, minced
- 0.5tsp Sesame oil
- 2 spring onion Spring onion, chopped
- 1 whole Lemon, sliced for garnish
Nutrition (per serving)695kcal
- Protein52.3g
- Carbs18.5g
- Fat47.2g
Fiber 0.4 gSodium 1240 mg
02Steps
- Cut chicken breast into bite-sized pieces. Season with salt and white pepper.
- Mix cornstarch and plain flour together. Beat egg in a separate bowl.
- Coat chicken pieces with egg, then dredge in cornstarch-flour mixture.
- Heat oil to 180°C and fry chicken pieces until golden and cooked through.
- Remove chicken and drain on paper towels. Reserve 1 tbsp oil in wok.
- Sauté minced garlic in the reserved oil until fragrant.
- Add lemon juice, sugar, soy sauce, and water. Stir until sugar dissolves.
- Return chicken to wok and toss to coat evenly with lemon sauce.
- Drizzle with sesame oil and garnish with spring onion and lemon slices.
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