Lemon Chicken (Chinese recipe)

He lemon chicken Is one of the most common recipes as far as Chinese cuisine is concerned. It is a very popular dish and appreciated by westerners. The delicious taste of the chicken, the crunchy texture, along with that citric touch that gives the lemon, create a simple but very striking recipe.

Chinese food is characterized by the balance between basic flavors , For example sweet, salty, acid and bitter, a clear example are the pork in sweet and sour sauce or the spring rolls, being also the presentation, one of the central elements within all this culinary experience. The preparation of the lemon chicken Consists of two parts, on one side is the preparation of the chicken and on the other is the sauce , So be prepared to enjoy a balanced and exquisite dish.

Ingredients for 4 people

  • 6 large chicken breast fillets
  • Soy sauce
  • Salt
  • 1 egg
  • 25 grams of cornstarch
  • Half a tablespoon of yeast

For salsa

  • The juice of 1 lemon
  • 25 grams of cornstarch or flour
  • Chicken soup
  • A spoonful of sugar
  • One tablespoon of salt
  • 4 slices of lemon

Preparation of the lemon chicken

Chicken breast

The first thing to do to prepare our lemon chicken is To marinate the fillets next to the soy sauce in a bowl deep , You can add a bit of Salt, According to your preference, but it is advisable to monitor the amount you add, as the soy sauce gives salt to the preparation. Make sure the soy sauce is mixed well with the chicken, to avoid areas that remain unmacerated, protect it with a transparent film and leave it in the refrigerator for 30 minutes.

While we wait for the chicken macere, proceed to the preparation of the sauce. Combine the sugar, lemon juice, chicken stock, cornstarch in the blender and beat until you get a homogeneous mixture . Put the mixture in a saucepan over low heat, incorporating the Lemon slices , Let it dry a little and take consistency. During the cooking of the sauce, you can proceed to prepare the chicken.

Heat oil in a frying pan while mixing the egg, cornstarch and yeast in a bowl, remove the chicken from the refrigerator and proceed to brown each fillet. When the oil is very hot, we fry the fillets until they are golden brown , Once they are ready we put them on a kitchen absorbent paper to remove the excess oil.

Once you have finished gilding and drying the Excess oil Of the chicken, you must introduce it inside the lemon sauce that is drying to simmer, let it cook for a few minutes so that the flavors are mixed well. Something to keep in mind before adding the chicken to the sauce is that it must have thickened enough so that it is not too liquid, as it will ruin the crunchy texture of the chicken.

After the chicken flavors and the sauce are well incorporated, proceed to emplatar, You can use the complete fillets or cut them in half to make them look better on the plate. Come with him rice Or some other garnish that has a neutral flavor so you do not overload the plate.

Additional tips


In case you do not have a reservation, the chicken broth Can be replaced by a glass of hot water with half a bucket of broth.

Before incorporating lemons make sure they are not bitter , This will completely ruin the end result of the recipe.

If you want your dish to have a little spicy taste add a little black pepper To the sauce, when it is cooking to simmer.

Seasoning is very important in this preparation, so Try the sauce before adding the chicken, in case it has been salted, add a little more lemon juice and cornstarch. You can also check the salt in the soy sauce before adding more, if you think it is salty enough you can skip adding salt to the recipe.

If you do not like the idea of ​​frying the chicken you can bake it , But will lose that crunchy texture that characterizes the dish, although it is a healthier option.

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