Quick Lemon Chicken 檸檬雞

A vibrant Hong Kong-style dish featuring crispy fried chicken breast pieces coated in a tangy, sweet lemon sauce with a glossy finish. The chicken is tender inside with a golden exterior, complemented by bright citrus notes and a hint of garlic. Quick to prepare yet restaurant-quality in taste.

Nutrition (per serving)

Ingredients

• 400g Chicken breast
• 2tbsp Cornstarch
• 1tbsp Plain flour
• 1tsp Salt
• 0.5tsp White pepper
• 1 egg Egg
• 1000ml Vegetable oil for frying
• 3tbsp Fresh lemon juice
• 2tbsp Sugar
• 1tbsp Light soy sauce
• 1tbsp Water
• 2 clove Garlic, minced
• 0.5tsp Sesame oil
• 2 spring onion Spring onion, chopped
• 1 whole Lemon, sliced for garnish

Steps

1. Cut chicken breast into bite-sized pieces. Season with salt and white pepper.
2. Mix cornstarch and plain flour together. Beat egg in a separate bowl.
3. Coat chicken pieces with egg, then dredge in cornstarch-flour mixture.
4. Heat oil to 180°C and fry chicken pieces until golden and cooked through.
5. Remove chicken and drain on paper towels. Reserve 1 tbsp oil in wok.
6. Sauté minced garlic in the reserved oil until fragrant.
7. Add lemon juice, sugar, soy sauce, and water. Stir until sugar dissolves.
8. Return chicken to wok and toss to coat evenly with lemon sauce.
9. Drizzle with sesame oil and garnish with spring onion and lemon slices.

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