Chinese Lemon Chicken | 柠檬鸡 | Norah's Cooking Diary
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- čas přidán 12. 06. 2020
- Hi everyone. In this video I am going to share with you a Chinese Lemon Chicken (柠檬鸡) recipe.
Crispy boneless fried chicken generously coated with smooth lemony sauce with a hint of sweetness is so flavorful. The impeccable taste and texture are so addictive on every bite. Chinese Lemon Chicken is a Classic Chinese dish that is well-loved by many, and it is easy to prepare at home.
Happy cooking😉
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Several notes here to share with you:
💡 You could substitute tapioca flour with potato flour or corn starch.
💡 You could substitute raw sugar with white sugar.
💡 You could substitute boneless chicken maryland with boneless chicken thigh.
Here is a quick rundown of the recipe:
INGREDIENTS ##
Serve 4-6 Peoples
CHINESE LEMON CHICKEN
=====================
✅️ 2 Chicken Marylands (±1 kg)
✅️ 1 Egg (±65 g)
✅️ 1 Tbsp Custard Powder
✅️ ½ Tsp Salt
✅️ ½ Tsp Ground White Pepper
✅️ 150 g Tapioca Flour
✅️ 1 Tbsp Garlic Powder
✅️ 350 ml Cooking Oil
CHINESE LEMON CHICKEN - SAUCE
============================
✅️ 50 ml Lemon Juice (±155 g Lemon)
✅️ ±1 Tsp Lemon Zest (1 Whole Lemon)
✅️ 125 ml Chicken Stock
✅️ 50 ml Honey
✅️ 2 Tbsp Sugar
✅️ 1 Tbsp Custard Powder
✅️ 1 Stalk Celery (±90 g)
✅️ 2 Slices Ginger (±0.5cm thickness each)
METHOD OF PREPARATION##
STEP 1 ##
Add tapioca flour and garlic powder into a rectangular 22cm x 15cm x 11cm food container. Cover the container with its lid and shake it to mix the mixture thoroughly and then set it aside.
STEP 2 ##
Add egg, salt, ground white pepper and custard powder into a bowl. Stir the mixture to combine thoroughly and then set the bowl aside.
STEP 3 ##
Pat dry the chicken marylands with kitchen paper towel on both sides. Carefully debone the chicken maryland with a small sharp knife. Transfer the chicken to the bowl containing the egg mixture prepared earlier. Flip and turn the chicken in the bowl and then set them aside to marinate for 15 mins.
STEP 4 ##
After 15 mins, add 1 of the marinated chicken into the container containing the flour mixture prepared earlier. Cover the container with its lid and shake it to coat the chicken with the flour mixture. Remove the container's lid and then add the other marinated chicken. Cover the container with its lid and shake it to coat the chicken with the flour mixture. Coating the chicken with the flour mixture in the container this way will give an even coating. The kitchen bench is also a lot less messy!
STEP 5 ##
Add the cooking oil to a pan and heat it up over MEDIUM heat until it is hot. Dip a wooden chopstick into the oil. The oil is hot when it starts bubbling steadily. Lift up one of the coated boneless chicken and shake off any excess flour. Carefully lower the chicken into the hot oil with its skin side down. Fry the chicken until its skin turns golden in color. Typically, this will take about 6 mins.
After 6 mins, the chicken skin should now be golden in color. Flip the chicken to brown the other side. Continue to fry the chicken until it is cooked through and well browned. Typically, this will take about 6 to 7 mins.
After 7 min, the chicken should now be cooked and well browned. Remove the chicken from the pan. Transfer the fried chicken onto a wire rack.
Repeat the same steps with the other prepared chicken maryland.
Prepare the lemon sauce while the chicken pieces are still being cooled on the wire rack.
STEP 6 ##
Add chicken stock, lemon juice, honey, raw sugar, custard powder, slice ginger and lemon zest into a pot. Stir the mixture until the custard powder is fully melted in the liquid. Transfer the pot to a stove and simmer over LOW heat. Add celery stalk to the pot. Stir the mixture and let it simmers until the liquid reaches a thick "syrupy" consistency. If your sauce is reduced too much and becomes too thick, simply thin it by adding chicken stock to the mixture.
Switch the heat OFF once the liquid thickens. Remove the ginger and celery from the pot. The sauce should have a smooth and thick "syrupy" consistency.
STEP 7 ##
The chicken should now be sufficiently cooled for handling. Cut the fried chicken to serve. Pour the lemon sauce generously over the chicken.
Happy cooking 😉🧡
Music Credits #
Yellow Rose of Berkeley
Et Voila
#norahscookingdiary
Hi everyone, here is one of our family's all time favorite dishes. Sharing this classic dish with you guys bring back many sweet childhood memories. I hope you guys will enjoy this recipe. Happy Cooking! 😘😍😉
Thank you for the recipe! I can't wait to make it this weekend!
柠檬鸡是我最爱的菜肴之一，它开胃爽口.感谢妳的分享 !
I had lemon chicken at a chinese restruant and i am addicted, finely found a vidio about it! Thank u!
Celery nvr thought to use that .. been tryin to find a unique recipe and I'll for sure try this out
Tqvm👍🥰
Just made this for supper, and simply must thank you for such an amazing recipe! Perfection!
Wow, delicious, sarap, lecker. Thank you for the recipe.
🤩Beautiful dish, done so passionately with much love and care😍, Thank you Nora
The chicken is crispy. Thanks for the recipe.
Nice video I used to eat this when I was 8 years old from a corner Chinese restaurant
Thanks!
Hello from Australia, looks delicious , definitely going to try making 😊
delicious 😋 😋
Nice
C très délicieux! Je l'ai deja fait!
good
Can't wait to try this delicious dish, thanks for sharing 😊
Can we bake the chicken? And at what temperature. Thanks
Hi Norah, sorry to be so long but this lockdown lark has made shopping in the UK a right caper. Queues have been dreadfull. This recipe we can do but could we use cornflower, milk powder and vanilla essesnce instead of ready made custard powder ? My chow mein is quite edible now and I think it would be nice with Lemon Chicken. Hope you are well - JP