I created this lemon chicken recipe earlier this year for a client and have since been making it quite a bit at home. Mr. Rasa Malaysia really likes the taste of the dish: chicken pieces deep-fried to golden brown with a light, refreshing, and addictive lemon sauce. He just can’t enough.
In my cookbook “Easy Chinese Recipes,” there is a similar recipe, but that version is mostly found in Chinese restaurants here in the US. This lemon chicken is a slight variation, which is more homey in my opinion. For the chicken coating, I usually use a basic combination of all-purpose flour and cornstarch. This will make sure that the chicken remains crispy and airy.
The lemon sauce should just lightly coat the chicken pieces so every bite of the chicken is complete with a crunchy texture, with a sweet, aromatic, and tart flavor from the lemon sauce. I also like topping the lemon chicken with some white sesame seeds. They immediately dress up the chicken with a nice presentation.
As with most Chinese recipes, this lemon chicken is just perfect with some warm and fluffy steamed white rice.
Serves 2 | Prep Time: 20 Minutes | Cook Time: 10 Minutes
10 oz (300g) skinless, boneless chicken breast/thigh, cut into small pieces
1/4 cup corn starch plus 1/4 cup all-purpose flour, sifted and combined well
Oil, for deep-frying
1/2 teaspoon white sesame
1/2 tablespoon soy sauce
1/2 tablespoon Shaoxing wine, optional
1 tablespoon corn starch
3 tablespoons lemon juice
2 teaspoons sugar
5 tablespoons water
1 teaspoon corn starch
Pinch of salt, or to taste
Marinate the chicken with the Marinade, for 30 minutes. Mix all the ingredients for the Sauce. Set aside.
Coat the marinated chicken with the corn starch and all-purpose flour mixture. Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
Dish out, top with the white sesame, and serve immediately.
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