How To make Cantonese Lemon Chicken
8 chinese black mushrooms
2 lemons
1/4 cup shredded bamboo shoots
1 teaspoon lemon extract
4 teaspoons sugar
2 teaspoons light soy sauce
1/4 cup chicken stock or water
2 1/2 teaspoons dark soy sauce
1 chicken, about 3 lbs
Oil for frying 1 teaspoon peanut oil
1/2 teaspoon salt or to taste
1/4 cup shredded gingerroot (yes -- this is correct)
1/4 cup rendered chicken fat
2 teaspoons cornstarch mixed with 1 teaspoons water
Soak the mushrooms in water for 30 minutes or until they are soft. Drain and shred finely. discard the tough stems.
Remove the skin from one of the lemons and shred it into strips the size of a matchstick. Finely grate the skin of the remaining lemon. Squeeze the juice from both lemons.
In a bowl combine the mushrooms, bamboo shoots, shredded and grated lemon skins, lemon juice, lemon extract, sugar, light soy sauce, chicken stock, and 1 tbsp. of the dark soy sauce.
Split the chicken in half. Dry with paper towels and rub with the remaining dark soy sauce. Allow the chicken to stand for 10 minutes.
In a skillet heat the oil to 375 deg F and deep-fry the chicken for 5 minutes on each side. Cut the chicken into 1 1/2- by 1-inch pieces and place them on a serving dish.
heat a wok or skillet over high heat until a drop of water immediately sizzles into steam. Add the peanut oil, salt, and gingerroot. Stir for about 30 seconds or until the gingerroot browns slightly. Lower heat to medium and add the lemon sauce mixture. Stir for 2 minutes to blend the flavors.
Add the chicken fat and stir for 1 minute. Add the cornstarch mixture to thicken the gravy, stirring constantly.
Pour the sauce over the chicken in the serving dish.
How To make Cantonese Lemon Chicken's Videos
Chinese lemon chicken recipe
This is my Chinese Lemon Chicken recipe (柠檬鸡). It is a Cantonese classic and its refreshing, lemony taste makes it a popular restaurant and takeaway dish. But it is super easy to make at home.
INGREDIENTS
01. 2 chicken breasts
02. light soy sauce (2 tbsp)
03. Shaoxing rice wine (2 tbsp)
04. 1 spring onion
05. gingeShaoxingr (1 tsp)
06. 1 garlic clove
07. 1 egg
08. corn flour (100g)
09. cooking oil (2 cups)
LEMON SAUCE
10. ½ lemon juice
11. sugar/honey (2tsp)
12. salt (½- 1 tsp)
13. chicken stock/water (3-4 tbsp)
14. corn flour (1tsp)
15. a drizzle of sesame oil
(Serves 4 to 6)
The chicken is marinated, battered, double-fried, and then glazed with a tangy lemony sauce. Serve it with boiled rice and steamed vegetables and it's an easy complete meal that the whole family will enjoy.
Just a note of caution: the takeout variety of this dish tends to have an exaggerated yellowish colour and gluey sauce. This is because colouring and even custard powder is often used (as well as msg and artificial chicken flavouring). The best thing about making Lemon chicken at home is that you can avoid such ingredients.
For more super easy recipes such as this super lemon chicken, please subscribe to Supa Eazi Recipes:
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CHAPTERS
0:00 Introduction
0:38 Ingredients
1:24 Preparation
4:22 Cooking Method
5:58 Serving Suggestion
MUSIC
Lifelong - Anno Domini Beats
Crispy & Zesty Chinese Lemon Chicken
Chinese Lemon Chicken. Crispy fried chicken coated in a zesty tangy lemon sauce with a hint of garlic. This quick Chinese lemon chicken recipe takes 30 minutes and is simple to make, as we are not deep frying. Recipe:
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tags: chinese lemon chicken recipe, chinese lemon chicken sauce recipe, chinese lemon chicken sauce, chinese lemon chicken stir fry recipe, lemon chicken crispy chinese style food, chinese crispy lemon chicken recipe, easy chinese lemon chicken recipe, chinese food lemon chicken, chinese lemon chicken ingredients
Lemon Chicken Recipe - Cantonese Chinese Style
How to make Cantonese Chinese Lemon Chicken
This lemon chicken dish is a staple upon many restaurant menus, and is believed to have originated in Hong Kong. It is a favourite with almost everyone, plus Cantonese lemon chicken is not difficult to make. In this recipe, I use panko bread crumbs to add an extra crunch to the dish.
The chicken breast is cooked whole to retain the moistness and juiciness.
The lemon sauce is tangy and sweet and a perfect accompaniment to the fried chicken.
Ingredients
=========
2 Chicken Breasts
1 Egg
0.5 teaspoon salt
3 tablespoons Cornflour
5 Tablespoons Chinese cooking wine
150g Panko breadcrubs
Sauce:
Juice from 1 lemon
100ml chicken stock
3 tablespoons sugar
2 tablespoons honey
Cornflour & water slurry mix
Chives or spring onions for garnish
+ oil for frying
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ASIAN HOME GOURMET | CANTONESE LEMON CHICKEN
Cantonese lemon sauce chicken
==============
AHG lemon sauce chicken
250gr dada ayam fillet potong dadu
1 btr telor ayam
2 sdmTepung Maizena
Minyak goreng 1 ltr
1 pc lemon
Gula pasir
chicken powder
Cara masak :
Masukkan telor dan tepung maizena,tambahan sedikit garam,lada,chicken powder aduk merata.lalu goreng hingga kecoklatan,angkat tiriskan,platting dan tuang AHG chicken lemon sauce diatas ayam goreng dan sajikan.
#asianhomegourmet #bumbuinstan #cantoneselemonchicken
CHEF RV’s LEMON CHICKEN
LEMON CHICKEN
½ cup fresh-squeezed lemon juice
½ cup water
¼ cup white sugar
100g honey
½ tsp. grated ginger
2 tbsp. cornstarch
15g salted butter
pinch of turmeric powder
salt as needed
1kg chicken breast fillet, pounded
2 tsp. salt
1 tsp. cayenne pepper
1 tbsp. garlic powder
200g fresh milk
1 pc. whole egg
1 tbsp. lemon juice
potato starch
Shades of Spring Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
Long Stroll Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
Chinese Lemon Chicken | 柠檬鸡 | Norah's Cooking Diary
Hi everyone. In this video I am going to share with you a Chinese Lemon Chicken (柠檬鸡) recipe.
Crispy boneless fried chicken generously coated with smooth lemony sauce with a hint of sweetness is so flavorful. The impeccable taste and texture are so addictive on every bite. Chinese Lemon Chicken is a Classic Chinese dish that is well-loved by many, and it is easy to prepare at home.
Happy cooking????
???? Please visit to see my other cooking videos.
Welcome to Norah’s Cooking Diary. This is the 6th video of Season 4. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already and remember to hit the notification bell too so that you will be the first to know when a new video is posted.
Several notes here to share with you:
???? You could substitute tapioca flour with potato flour or corn starch.
???? You could substitute raw sugar with white sugar.
???? You could substitute boneless chicken maryland with boneless chicken thigh.
Here is a quick rundown of the recipe:
## INGREDIENTS ##
Serve 4-6 Peoples
CHINESE LEMON CHICKEN
=====================
✅️ 2 Chicken Marylands (±1 kg)
✅️ 1 Egg (±65 g)
✅️ 1 Tbsp Custard Powder
✅️ ½ Tsp Salt
✅️ ½ Tsp Ground White Pepper
✅️ 150 g Tapioca Flour
✅️ 1 Tbsp Garlic Powder
✅️ 350 ml Cooking Oil
CHINESE LEMON CHICKEN - SAUCE
============================
✅️ 50 ml Lemon Juice (±155 g Lemon)
✅️ ±1 Tsp Lemon Zest (1 Whole Lemon)
✅️ 125 ml Chicken Stock
✅️ 50 ml Honey
✅️ 2 Tbsp Sugar
✅️ 1 Tbsp Custard Powder
✅️ 1 Stalk Celery (±90 g)
✅️ 2 Slices Ginger (±0.5cm thickness each)
## METHOD OF PREPARATION##
## STEP 1 ##
Add tapioca flour and garlic powder into a rectangular 22cm x 15cm x 11cm food container. Cover the container with its lid and shake it to mix the mixture thoroughly and then set it aside.
## STEP 2 ##
Add egg, salt, ground white pepper and custard powder into a bowl. Stir the mixture to combine thoroughly and then set the bowl aside.
## STEP 3 ##
Pat dry the chicken marylands with kitchen paper towel on both sides. Carefully debone the chicken maryland with a small sharp knife. Transfer the chicken to the bowl containing the egg mixture prepared earlier. Flip and turn the chicken in the bowl and then set them aside to marinate for 15 mins.
## STEP 4 ##
After 15 mins, add 1 of the marinated chicken into the container containing the flour mixture prepared earlier. Cover the container with its lid and shake it to coat the chicken with the flour mixture. Remove the container's lid and then add the other marinated chicken. Cover the container with its lid and shake it to coat the chicken with the flour mixture. Coating the chicken with the flour mixture in the container this way will give an even coating. The kitchen bench is also a lot less messy!
## STEP 5 ##
Add the cooking oil to a pan and heat it up over MEDIUM heat until it is hot. Dip a wooden chopstick into the oil. The oil is hot when it starts bubbling steadily. Lift up one of the coated boneless chicken and shake off any excess flour. Carefully lower the chicken into the hot oil with its skin side down. Fry the chicken until its skin turns golden in color. Typically, this will take about 6 mins.
After 6 mins, the chicken skin should now be golden in color. Flip the chicken to brown the other side. Continue to fry the chicken until it is cooked through and well browned. Typically, this will take about 6 to 7 mins.
After 7 min, the chicken should now be cooked and well browned. Remove the chicken from the pan. Transfer the fried chicken onto a wire rack.
Repeat the same steps with the other prepared chicken maryland.
Prepare the lemon sauce while the chicken pieces are still being cooled on the wire rack.
## STEP 6 ##
Add chicken stock, lemon juice, honey, raw sugar, custard powder, slice ginger and lemon zest into a pot. Stir the mixture until the custard powder is fully melted in the liquid. Transfer the pot to a stove and simmer over LOW heat. Add celery stalk to the pot. Stir the mixture and let it simmers until the liquid reaches a thick syrupy consistency. If your sauce is reduced too much and becomes too thick, simply thin it by adding chicken stock to the mixture.
Switch the heat OFF once the liquid thickens. Remove the ginger and celery from the pot. The sauce should have a smooth and thick syrupy consistency.
## STEP 7 ##
The chicken should now be sufficiently cooled for handling. Cut the fried chicken to serve. Pour the lemon sauce generously over the chicken.
Happy cooking ????????
# Music Credits #
Yellow Rose of Berkeley
Et Voila
#norahscookingdiary