Lemon Chicken
I think this might be the most well-known Chinese takeaway dish (other than the egg fried rice, sweet and sour pork and peking duck rolls) for westerners! I think they often go to the same dishes every time they have Chinese takeaway! Usually the lemon chicken you ordered from the takeaway, the meat often very slippery. It feels like the meat had been soaked in some kind of softening chemicals for a long time!
This is my attempt for this popular dish. It is really quite simple to make! In half an hour, you can serve this to your family!
Ingredients:
In a large bowl, marinate the chicken chunks with the zest of lemon, soy sauce, oyster sauce, egg, corn flour, salt and pepper. Set aside for 10 minutes or longer. (The thick corn flour mixture should coat the chicken chunks nicely)
In another plate, mix more corn flour and paprika together.
Use a deep pot (or deep fryer) pre-heating the oil until it is ready for cooking. Dip each chicken chunks to the flour and paprika mixture and deep fry the chicken until cooked (golden brown) and drain the oil. Set aside. Then arrange the chicken pieces on top of the carrot.
To make the lemon sauce. Add the lemon juice and sugar in the pan. Gently dissolve the sugar in low heat. Mix 1 tsp of corn flour and some water together. Add it to the lemon juice to thicken the sauce.
Just before serving, pour the lemon sauce over the chicken pieces...done!
This is my attempt for this popular dish. It is really quite simple to make! In half an hour, you can serve this to your family!
Ingredients:
- 4 Chicken thighs (Remove the bone and cut into large chunks)
- 1 Zest of lemon
- 1 Egg
- Salt and pepper (to taste)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp smoked paprika
- Few generous tbsp corn flour (to be adjusted accordingly)
- 1 Carrot (shredded)
- Enough oil for deep frying
- 1 Juice of lemon
- 1 tbsp sugar
In a large bowl, marinate the chicken chunks with the zest of lemon, soy sauce, oyster sauce, egg, corn flour, salt and pepper. Set aside for 10 minutes or longer. (The thick corn flour mixture should coat the chicken chunks nicely)
In another plate, mix more corn flour and paprika together.
Use a deep pot (or deep fryer) pre-heating the oil until it is ready for cooking. Dip each chicken chunks to the flour and paprika mixture and deep fry the chicken until cooked (golden brown) and drain the oil. Set aside. Then arrange the chicken pieces on top of the carrot.
To make the lemon sauce. Add the lemon juice and sugar in the pan. Gently dissolve the sugar in low heat. Mix 1 tsp of corn flour and some water together. Add it to the lemon juice to thicken the sauce.
Just before serving, pour the lemon sauce over the chicken pieces...done!
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