Name: Cantonese Lemon Chicken
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 portions
Ingredients: 600 g chicken breast; 2 tablespoons soy sauce; 1 pc egg; 80 g cornstarch; 1 pinch salt; 500 ml sunflower oil; 3 pcs lemon; 3 tablespoons granulated sugar; 1 tablespoon honey; 200 ml poultry stock; 2 teaspoons cornstarch; 1 pinch turmeric; 1 pinch salt; 2 stems spring onion; 4 slices lemon

Step by step process

Marinating and Coating the Chicken

1
Cantonese lemon chicken starts with the meat: slice the chicken breasts into cutlets about 1 cm thick and lightly pound them with a mallet so they are even. Place them in a bowl, add the soy sauce and beaten egg, and stir to combine.
TIP:
Before quickly stir-frying in a wok, marinate the meat in soy sauce, wine, or another liquid with a little starch. It creates a delicate coating, keeps the meat juicy, and lightly thickens the sauce.
2
Let the meat marinate for 15 minutes so it absorbs the flavor and softens. Meanwhile, spread the cornstarch on a plate and get a skillet or wok ready.
3
Coat the marinated cutlets in the starch on all sides and tap off the excess. Make sure every piece is covered with a thin dry layer that will form a crispy crust while frying.

Frying Until Golden

4
Heat the sunflower oil in a skillet or wok to 170 °C. Add the cutlets in small batches so the oil does not cool down, and fry them for 3 to 4 minutes until golden and crispy.
5
Lift the fried pieces out with a slotted spoon onto a paper towel so the excess fat drains off. Keep them warm while you finish the sauce.

Lemon Sauce and Finishing

6
Squeeze the juice from three lemons and strain it. In a saucepan, combine the lemon juice, granulated sugar, honey, chicken stock, a pinch of salt, and a pinch of turmeric for a rich yellow color. Bring to a gentle simmer and stir until the sugar dissolves.
7
Stir two teaspoons of cornstarch into two tablespoons of cold water and pour it into the sauce while stirring constantly. Cook for another minute until the sauce thickens and turns clear into a glossy sweet and sour glaze.
TIP:
Dissolve cornstarch in cold water (1-2 tablespoons per 3-4 tablespoons of water) and mix thoroughly. Slowly pour into the hot sauce while constantly stirring to prevent lumps from forming. Return to heat for 1-2 minutes, until the sauce thickens completely and develops a glossy finish.
8
Add the crispy cutlets to the sauce and toss quickly, or arrange them on a plate and pour the sauce over. Garnish with lemon slices and chopped scallions and serve immediately with steamed rice.

More tips:

Always finish the sauce right before serving and toss the cutlets in it at the last moment. If the meat sits in the sauce too long, it loses its crispness.

For a stronger lemon aroma, grate a little lemon zest into the sauce. Use unwaxed lemons and grate only the yellow part, since the white pith turns bitter.

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