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
The Ultimate Lemon Chicken Recipe | Chinese Style
When you’re looking for a delicious, savory dish to make for dinner, Chinese-style Lemon Chicken is the perfect choice! This classic recipe combines chicken breasts in a zesty blend of lemon juice, egg, and soy sauce. It's then fried until crispy golden brown and served with honey and lemon sauce that takes the flavor up a notch.
Find more recipes
INGREDIENTS:
1 lb chicken breast, cut into bit size pieces
1 tbsp soy sauce
1 large egg
1/2 tsp salt
1/4 tsp black pepper
3 tbsp cornstarch
cooking oil for frying
For the sauce:
1 cup chicken stock
1 tbsp cornstarch
2 tbsp sugar
1 tbsp honey
1 medium lemon juice
1/2 lemon zest
Garnish
1 tbsp sesame seeds
1 tbsp green onion
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Cantonese Lemon Chicken Restaurant Style - Easy Recipe - Best Chicken Recipe
This is Cantonese Lemon Chicken, restaurant style.
Ingredients:
1. Chicken
2. Salt
3. Corn Starch/Flour
4. Crispy Fry Breading Mix
5. Egg
6. Lemon Chicken Sauce
7. Parsley (Optional)
8. Lemon Fruit (Optional)
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The Best Lemon Chicken And Chilli Chicken Recipe EVER • Taste Show
Master chef John Zhang shows you how to make the best lemon chicken and chilli chicken with step by step instruction.
Get the recipes:
The lemon chicken is crispy battered chicken pieces smothered in a sweet and tangy lemon sauce.
The chilli chicken is made with lightly battered crispy chicken chunks lightly tossed with spicy red chili pepper.
#chillichicken #lemonchicken #chickenrecipe
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Cantonese Lemon Chicken
This video demonstrates how to cook Cantonese Lemon Chicken. It is the first of a series of videos which demonstrate recipes from my book: Homemade Cantonese Dishes for Two.
Chinese Crispy Lemon Chicken Recipe, CiCi Li - Asian Home Cooking Recipes
Today let's make some super crispy, sweet, and tangy Chinese Lemon Chicken!
Chinese Crispy Lemon Chicken Recipe:
中文影片:
Chicken and marinade:
1 ½ pounds chicken breast, boneless, skinless, cut into 3/4 inch pieces
Pinch of salt
Pinch of white pepper
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water)
1 egg
Sauce:
1 lemon, juiced
1 teaspoon lemon zest
1 tablespoons soy sauce
1 tablespoon rice wine
3 tablespoons honey
1/4 teaspoon salt
Pinch of white pepper
1 cup chicken stock
1 tablespoon of cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water)
Others:
2 cups cornstarch
3 cups oil, for frying
1 stalk scallions, for garnish
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