Lemon Chicken | 檸檬雞
- Daniel
- Feb 16, 2023
- 3 min read
Updated: May 21
When there is orange chicken, there will be lemon chicken as well. The origin of this dish is pretty murky:
Some declared it was originally from Italy that has been introduced to the Chinese while trading back in the day. Some said it is an abomination from Sweet & Sour Chicken. Some claimed it is actually from Hong Kong and has become a takeout staple.
Whatever is the origins, this is my version of lemon chicken. Chicken breast is usually used, but I prefer chicken thigh as breast tends to dry out pretty fast during frying process. You can of cos use chicken breast if desired. And instead of cooking and coating the chicken with the sauce, I prefer to just drizzle over the fried chicken.
This recipe contains a couple of secret ingredients. Well, not so secret now as I am sharing with you lovely people. Honey and my homemade lemon marmalade. If you don't wanna make your own lemon marmalade, you can use plum sauce (preferably Lee Kum Kee's). In closing, I really hope you will give my version of lemon chicken a try.
Ingredients:
(Serve 2)
Lemon Sauce:
Chicken Stock Homemade, 50g
Fresh Lemon Juice, 1 Lemon
Fresh Lemon Zest, 1 Lemon + More For Serving
Sea Salt, Pinch
Pure Honey, 2 TBSP Adjust To Preference
Custard Powder, 1/2 TSP
Sesame Oil, 2 TBSP
Garlic Finely Minced, 5 Cloves
Ginger Finely Minced, 1"
Red Chilies Deseeded Finely Sliced, 2 Adjust To Preference
Green Onion White Parts Finely Sliced, A Handful
ShaoXing / HuaTiao / Sherry Wine, 2 TBSP
Slurry, 1 TBSP Corn Starch + 1 TBSP Water
Lemon Marmalade Homemade / Plum Sauce Preferably Lee Kum Kee's, 2 TBSP
Chicken:
Chicken Thigh Boneless, 2 Preferably With Skin On
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Egg Lightly Beaten, 1
Potato Starch
Unbleached All Purpose Flour
Sesame Oil, 2 TBSP
ShaoXing / HuaTiao / Sherry Wine, 2 TBSP
Light Soy Sauce, 2 TBSP
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying
Romaine Lettuce, For Serving
Fresh Coriander Coarsely Sliced, For Serving
Equipment:
Dutch Oven / Wok
Sauce Pot
Directions:
Please visit my "How To Make Chicken Stock" page for the recipe.
Please visit my "Lemon Marmalade" page for the recipe.
Prepare the Lemon Sauce
In a bowl, mix chicken stock, lemon zest, lemon juice, salt, honey, and custard powder until smooth.
In a sauce pot over medium heat, heat sesame oil.
Add garlic, ginger, chilies, and green onions. Sauté until aromatic.
Deglaze with ShaoXing wine.
Add the stock mixture and stir to combine.
Add cornstarch slurry and cook until thickened.
Taste and adjust salt.
Remove from heat and stir in lemon marmalade until fully incorporated.
Set aside until ready to use.
Prepare the Chicken
Season chicken thighs with salt, pepper, and mushroom powder.
Place in a large bowl (or divide if needed to avoid overlap).
Add beaten egg and massage into the chicken until fully absorbed.
Add potato starch and flour in a 1:1 ratio (e.g. 1 TBSP each).
Mix until the coating becomes a sticky paste without dry flour spots.
Add sesame oil, ShaoXing wine, and soy sauce. Mix well.
First Fry
Heat 3 to 4 inches of oil in a Dutch oven or wok over medium heat.
Test with a chopstick—bubbles mean it’s ready.
Gently place chicken thighs skin side down into the oil away from you.
Fry until lightly golden, flipping halfway through.
Remove and drain on a wire rack or paper towel.
Let rest for 5 minutes.
Second Fry (Oil Basting Method)
Increase oil temperature to high.
Place chicken on a spider or large slotted spoon, skin side up.
Carefully baste with hot oil until golden and crisp.
Flip and repeat on the other side.
Drain excess oil.
Repeat with remaining chicken.
To Serve
Layer lettuce leaves on serving plates.
Place a fried chicken thigh on top.
Drizzle with warm lemon sauce.
Garnish with coriander and extra lemon zest.
Serve immediately.
Basting helps to keep the chicken thigh extra succulent...
Chickenlicious...
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