Recipe
January 27, 2010
Lemon Chicken Recipe
Step 1: In a saucepan, combine water, sugar, and ginger. Bring to a boil, stirring. Reduce heat and simmer 5 minutes.
Step 2: Remove ginger slices. Stir in lemon juice and lemon zest; return to a boil.
Step 3: Dissolve cornstarch in 2 tbsp cold water. Stir into lemon mixture. Cook until thickened; remove from heat.
Step 4: Place chicken between two sheets of waxed paper.
Step 5: Pound chicken with a mallet or roll with a rolling pin until flattened to about 1/2″ thick.
Step 6: Combine flour, baking powder, salt, and pepper in a shallow bowl. Stir to blend.
Step 7: Whisk together egg, water, soy sauce, and garlic in another bowl. Put the panko bread crumbs in a third bowl.
Step 8: Dredge chicken in the flour mixture, coating each piece completely.
Step 9: Dunk each piece in the egg mixture, and finally coat each piece with bread crumbs.
Step 10: Place a wok over high heat. Add oil to a depth of 2″. When oil is hot, fry chicken 3-4 minutes a side until golden.
Step 11: Place fried chicken over a bed of shredded romaine lettuce. Slice each piece horizontally. Drizzle with lemon sauce and garnish.
Reprinted with permission from Belinda Hulin and Kian Lam Kho’s Knack Chinese Cooking: A Step-by-Step Guide to Authentic Dishes Made Easy (2009 Knack).
Directions
Yield:
Step 1: In a saucepan, combine water, sugar, and ginger. Bring to a boil, stirring. Reduce heat and simmer 5 minutes.
Step 2: Remove ginger slices. Stir in lemon juice and lemon zest; return to a boil.
Step 3: Dissolve cornstarch in 2 tbsp cold water. Stir into lemon mixture. Cook until thickened; remove from heat.
Step 4: Place chicken between two sheets of waxed paper.
Step 5: Pound chicken with a mallet or roll with a rolling pin until flattened to about 1/2″ thick.
Step 6: Combine flour, baking powder, salt, and pepper in a shallow bowl. Stir to blend.
Step 7: Whisk together egg, water, soy sauce, and garlic in another bowl. Put the panko bread crumbs in a third bowl.
Step 8: Dredge chicken in the flour mixture, coating each piece completely.
Step 9: Dunk each piece in the egg mixture, and finally coat each piece with bread crumbs.
Step 10: Place a wok over high heat. Add oil to a depth of 2″. When oil is hot, fry chicken 3-4 minutes a side until golden.
Step 11: Place fried chicken over a bed of shredded romaine lettuce. Slice each piece horizontally. Drizzle with lemon sauce and garnish.
Reprinted with permission from Belinda Hulin and Kian Lam Kho’s Knack Chinese Cooking: A Step-by-Step Guide to Authentic Dishes Made Easy (2009 Knack).
Liesa Cole