Cantonese Lemon Chicken Recipe
Níngméng Jī
Authentic Cantonese Lemon Chicken
Submitted By: Taz
Ingredients:
½ lb Boneless/Skinless Chicken Breast (Jīxiōng Ròu)
1 Cup Cornstarch (Yùmǐ Diànfěn) - divided
1 Large Egg (Dàn) - thoroughly beaten
Vegetable Oil (Shíyòngyóu) for frying (apx 2 Cups)
Marinade:
1 tsp Shao Xing Rice Wine (Liàojiǔ)
1 tsp Light Soy Sauce (Jiàngyóu)
½ tsp Kosher Salt (Yán)
½ tsp Granulated Sugar (Táng)
¼ tsp Ground White Pepper (Bái Hújiāo)
Sauce:
2 cloves Fresh Garlic (Dàsuàn) - crushed
1 inch piece Fresh Ginger (Jiāng) - crushed
¼ Cup Chicken Stock (Gāotāng)
2 Tbs Granulated Sugar (Táng)
1 tsp Shao Xing Rice Wine (Liàojiǔ)
¼ tsp Kosher Salt (Yán)
¼ tsp Custard Powder (Dàn Nǎi Dòng Fěn)*
Juice of ½ Lemon (Níngméng Zhī)
Zest of ½ Lemon (Níngméng Pí)
1 tsp Cornstarch (Yùmǐ Diànfěn)
Preparation:
- Add the marinade ingredients to a medium bowl and whisk to thoroughly combine - Set aside until needed - Butterfly the chicken breast and lay flat - On the diagonal, cut shallow slits about ¼ inch apart across the entire surface - Rotate the chicken breast 90 degrees and repeat making a checkerboard pattern - Transfer to the marinade - Massage the marinade into the chicken until thoroughly coated - Cover and allow to marinate for 30 minutes
- Zest the lemon into a small bowl, add the chicken stock, sugar, Shao Xing rice wine, salt, custard powder, and lemon juice - Whisk to combine - Set aside until needed
- Mix the 1 tsp of cornstarch with 1 Tbs of warm water into a slurry - Set aside until needed
- In a medium bowl, thoroughly beat your egg until there is no strands of egg white showing - Add 6 Tbs of the cornstarch and whisk into a smooth batter
- Add the remaining cornstarch to a clean plate - Place the marinated chicken in the dry cornstarch and thoroughly coat - Shake off any excess - transfer to the batter and thoroughly coat - Shake off any excess and return the chicken to the dry cornstarch and thoroughly coat (add more cornstarch if needed
- Heat vegetable oil in a wok or deep sided pot to 350ºF (a pinch of cornstarch should instantly sizzle when dropped in the oil) - Add the chicken (try to keep it 'flat') and allow to fry for 2 minutes - Flip and continue to fry for 2 minutes (spoon oil over the top as it fries if not fully submerged) - Flip and allow to fry (spooning oil over the top if needed) until golden brown (apx 1 minute more) - Transfer to a plate and set aside - Increase heat of the oil to 400ºF (a wooden spoon or chopstick should bubble vigorously when dipped in the oil)
- Once the oil is up to temperature, place the chicken back in the oil and allow to fry for 30 seconds - Transfer to absorbent paper and set aside until needed
- Heat 2 tsp of vegetable oil in a clean wok or small sauce pan over medium heat until shimmering - Add the crushed garlic and ginger and stir fry until very fragrant (apx 3 seconds) - Add the sauce mixture (from step 2) and bring to a boil - Allow to boil for 1 minute - Remove the garlic and ginger from the sauce and discard - Add the cornstarch slurry (from step 3) and continue to boil (stirring constantly) until thickened (apx 45 seconds) - Remove from heat and set aside
- Cut the chicken into 1-2 inch wide strips and transfer to a 'bed' of Napa cabbage on a serving dish - Pour the sauce over the top - Garnish with lemon slices and some finely chopped green onion if desired and serve immediately with some steamed rice
*
Can substitute Whole Milk Powder (Niúnǎi Fěn)if desired
