Best Hong Kong-style lemon chicken
Photo by Tamara West
I picked this recipe up from Hong Kong restaurateur Margaret Xu — I have never had chicken breast as tender as in this recipe. Pan-fry the chicken pieces low and slow.
- Score both sides of the chicken breasts in a close-knit criss-cross pattern. Place them between 2 sheets of baking paper and pound using a meat tenderiser or handle end of a rolling pin to tenderise and flatten. Slice into pieces, about 3cm square.
- Place chicken pieces in a bowl and add water, 2 egg whites and soy sauce. Mix well, cover and set aside for 10 minutes.
- Place 2 egg yolks in a shallow bowl and beat with a fork. Place ½ cup cornflour on a flat plate. Coat chicken pieces in cornflour then the egg yolk. You may need an extra egg yolk here.
- Heat vegetable oil in a large frying pan over a medium low heat and place in enough coated chicken pieces to fit comfortably. Pan-fry for 3 minutes until golden. Turn over and pan-fry for a further 2 minutes until golden. Remove to a warm plate and keep warm. Repeat with remaining chicken pieces.
- Add spring onion to pan and pan-fry until just soft, add chicken stock and lemon juice and bring up to the boil. Season with salt and add honey.
- Mix together extra 1 tsp cornflour with a little water to make a paste and add to the sauce, stirring until sauce has thickened.
- Return chicken pieces to pan, heat through then add lemon zest and sesame oil.
- Serve hot with rice and greens. A little roughly chopped coriander is good here too.
See more of Kathy's citrus recipes