Tuesday, September 1, 2009

Zesty Lemon Chicken

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Had this for dinner tonight. Simply sensational. I bought the wrong cut of chicken, thinking it was boneless chicken breasts instead of skinless chicken tenders. My original intention was to make chicken paillard but there you go, we had Lemon Chicken instead. My daughter is going to be thrilled when I make it for her as it is one of her favorite Chinese dishes.

This is an adaptation of an adaptation of Martin Yan's Lemon Chicken. I've forgotten what the original recipe looks like as most of my cookbooks are in storage (they'll be out soon!). No matter, this is a keeper.

Chinese meat dishes, as a rule, are not marinaded beforehand for long periods of time. Ten minutes is the usual time in most recipes. In this case, since the chicken was intended for something else, the tenders sat in fresh lemon juice and garlic for about 4 hours*. That might have been what made this dish over the top. The end result was a light crisp crust on the outside and very tender and juicy inside, with a sauce that was lemony and not too sweet. White rice and broccoli florets accompanied the dish. Can't wait to make it again!

Yield
4 servings


Ingredients

6 to 8 tablespoons mild-flavored honey
5 tablespoons lemon juice
2 tablespoons grated lemon zest
2 teaspoon lemon pulp
2 tablespoons plum sauce
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon white pepper
1 lbs. chicken breast tenders*
1/4 cup cornstarch
1/3 cup cooking oil
1/2 teaspoons cornstarch dissolved in 1 tablespoon water
1 teaspoon toasted sesame seeds


Directions

Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.

In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes.

Shake off the excess cornstarch prior to cooking.

In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.

Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.

1 comment:

  1. Oh my this looks absolutely scrumptious! The recipe looks much easier that the finished plate would lead one to believe. Thanks for sharing.

    ReplyDelete

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