Experience the delicate harmony of flavors in our Citrus Elegance: Cantonese Lemon Chicken. This classic Cantonese dish is a masterpiece of contrasting textures and flavors, featuring crispy fried chicken cutlets bathed in a light, tangy lemon sauce. It's a refreshing and sophisticated dish that perfectly balances the zesty zest of lemon with the succulence of chicken.
Preparation and Cooking Times
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Servings and Serving Size
- Servings: 4
- Serving Size: 1 chicken cutlet with sauce
Nutritional Profile (per serving)
- Calories: 350 kcal
- Protein: 25g
- Carbohydrates: 35g
- Fat: 15g
- Sodium: 600mg
- Sugar: 8g
Ingredients
- Chicken Breast (boneless, skinless): 4 pieces (about 600g or 1.32 lbs or 21 oz)
- All-Purpose Flour: 100g (3.5 oz)
- Cornstarch: 50g (1.76 oz)
- Egg: 1 large
- Lemon Juice: 100ml (3.4 oz)
- Sugar: 50g (1.76 oz)
- Chicken Stock: 100ml (3.4 oz)
- Soy Sauce: 1 tbsp
- Lemon Zest: from 1 lemon
- Vegetable Oil: for frying
- Salt and Pepper: To taste
- Fresh Lemon Slices: for garnish
Method of Preparation
- Prepare Chicken: Pound chicken to even thickness. Season with salt and pepper. Dredge in a mixture of flour and cornstarch, then dip in beaten egg.
- Fry Chicken: Fry in hot oil until golden and crispy. Drain on paper towels.
- Make Lemon Sauce: Combine lemon juice, sugar, chicken stock, and soy sauce in a pan. Simmer until thickened. Add lemon zest.
- Serve: Pour sauce over chicken cutlets. Garnish with lemon slices.
Tips for Culinary Success
- Ensure the oil is hot for a crispy coating.
- Adjust the sweetness of the sauce according to your taste.
- Serve immediately to maintain the crispiness of the chicken.
Frequently Asked Questions (FAQs)
Can I make this gluten-free?
Yes, use gluten-free flour and cornstarch.
Can I bake the chicken instead of frying?
Yes, though frying gives the best texture.
How can I thicken the sauce more?
Dissolve a little extra cornstarch in water and add to the sauce.