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Ning Meng Ji
Cantonese Lemon Chicken
A classic Cantonese dish from Hong Kong, featuring crispy, golden-fried chicken pieces coated in a vibrant, tangy-sweet lemon sauce. The contrast between the crunchy chicken and the bright citrus glaze is irresistible.
ð§ ææ
- 500 g Boneless, skinless chicken breast(Cut into bite-sized pieces (approx. 2-3 cm cubes))
- 1/2 cup Cornstarch(Divided: 1/4 cup for chicken coating, 1/4 cup for sauce thickening)
- 1 large Egg(Lightly beaten)
- 80 ml Fresh lemon juice(From about 2-3 medium lemons)
- 60 g Granulated sugar(Adjust to taste)
- 120 ml Chicken stock(Low sodium preferred)
- 1 tbsp Lemon zest(From about 1 large lemon, finely grated)
- 3 cups Vegetable oil(For deep frying)
- 1/2 tsp Salt(For chicken seasoning)
- 1/4 tsp White pepper(For chicken seasoning)
ðšâð³ äœãæ¹
- 1
Prepare the chicken: Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with salt and white pepper. Add the lightly beaten egg and mix well to coat. Sprinkle 1/4 cup of cornstarch over the chicken and toss until each piece is evenly coated. Let it sit for about 10 minutes to allow the coating to adhere.
â±ïž 10 minutes - 2
Fry the chicken: Heat the vegetable oil in a wok or deep pot over medium-high heat until it reaches 175°C (350°F). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 4-6 minutes, or until the chicken is golden brown and crispy. Use a slotted spoon to remove the chicken and drain on a wire rack set over paper towels.
â±ïž 10 minutes - 3
Make the lemon sauce: While the chicken is frying or draining, prepare the sauce. In a small saucepan, combine the fresh lemon juice, sugar, chicken stock, and lemon zest. Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved. In a small bowl, whisk the remaining 1/4 cup of cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk the slurry into the simmering sauce until it thickens to a glossy consistency, coating the back of a spoon. This should take about 2-3 minutes.
â±ïž 5 minutes - 4
Combine and serve: Once the chicken is fried and the sauce is thickened, gently add the crispy chicken pieces to the saucepan with the lemon sauce. Toss quickly to coat all the pieces evenly. Serve immediately to ensure the chicken remains crispy. Garnish with additional lemon zest or thin lemon slices if desired.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âEnsure the oil is at the correct temperature before frying for maximum crispiness.
- âDon't overcrowd the wok when frying; fry in batches if necessary.
- âThe sauce should be a balance of tangy and sweet. Taste and adjust sugar or lemon juice as needed.
- âServe immediately after tossing the chicken in the sauce for the best texture.
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- Substitute orange juice and zest for a Cantonese Orange Chicken variation.
- For a less sweet version, reduce the sugar by 10-15g.
- Add a pinch of red pepper flakes to the sauce for a hint of spice.