Chinese Lemon Chicken

Name: Chinese Lemon Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 21 oz chicken tenderloins (cut into 1-inch pieces); 1 small egg; 1 tablespoons soy sauce; 1 tablespoons Chinese shaoxing wine (or mirin); 3/4 cup corn starch; 1/2 cup vegetable oil (or canola oil); 1 tablespoon oil; 3 teaspoons garlic (minced ); 1 teaspoon ginger (ginger or finely grated); 1/2 cup chicken stock (or broth); 2 tablespoons soy sauce; 4 tablespoons lemon juice (of one lemon, about 3-4 tablespoons); 2 tablespoons sugar; 2 tablespoons honey; 1 pinch salt (to taste); 1 teaspoons corn starch (dissolved in 1 tablespoons water); 1 teaspoon sesame seeds (to garnish); 1 tablespoon green onions (thinly sliced to garnish); 5 lemon slices (to serve - optional)

Easy Chinese Lemon Chicken with a sticky honey, lemon and garlic sauce. Better than takeout in less than 30 minutes!

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (32) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

4 servings

21 oz chicken tenderloins (cut into 1-inch pieces)
1 small egg
1 tablespoons soy sauce
1 tablespoons Chinese shaoxing wine (or mirin)
3/4 cup corn starch
1/2 cup vegetable oil (or canola oil)
1 tablespoon oil
3 teaspoons garlic (minced )
1 teaspoon ginger (ginger or finely grated)
1/2 cup chicken stock (or broth)
2 tablespoons soy sauce
4 tablespoons lemon juice (of one lemon, about 3-4 tablespoons)
2 tablespoons sugar
2 tablespoons honey
1 pinch salt (to taste)
1 teaspoons corn starch (dissolved in 1 tablespoons water)
1 teaspoon sesame seeds (to garnish)
1 tablespoon green onions (thinly sliced to garnish)
5 lemon slices (to serve - optional)

Steps

In a large shallow bowl whisk egg, soy sauce and wine. Add in chicken, mix well and allow to marinate for 20 minutes, covered.
Place corn starch into a large baking tray. Pour chicken and marinade into the corn starch and coat chicken pieces evenly, lightly pressing the corn starch around the chicken.
Heat oil in a large wok, pan or skillet over medium-high heat on the stove top. When oil is hot (325°F or 165°C), shake off excess corn starch and fry chicken in batches in a single layer for about 5-6 minutes, turning half way during cooking, until golden and cooked through.
Drain on a plate lined with paper towel. (If you want that ultra crunchy texture you get at restaurants. Fry the chicken once until pale golden (about 3 minutes), remove it, let the chicken cool for a few minutes, and then flash fry it again in hotter oil for 1-2 minutes until deep golden brown.)
Discard oil and wipe wok/pan over with paper towel.
Heat oil over medium-high heat. Sauté the garlic and ginger until fragrant (about 30 seconds).  Add stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt. Whisk, bring to a simmer until the sugar dissolves.
Whisk corn starch mixture into the simmering sauce and stir until thickened. Toss chicken in the sauce until evenly coated (about 2 minutes).
Garnish with sesame seeds, green onions and lemon slices. Serve.