Lemon Fried Chicken, a well-known Hong Kong-style dish, has been a favourite of BigBoy since childhood. You don't need to go to a big eatery to enjoy authentic Lemon Fried Chicken. It's actually quite easy to make at home without deep-frying, and there's no need to worry about the lemon sauce tasting artificial. Just use two lemons, and you can create a tasty lemon sauce right in your kitchen!
The Origin of Hong Kong-Style Lemon Chicken
Hong Kong-style lemon chicken is a classic dish beloved by people in Hong Kong. Known for its refreshing and sweet-tart lemon flavour, it complements traditional Cantonese dishes beautifully. This dish originally emerged from the street food stalls in Hong Kong, gradually evolving into a familiar home-cooked favourite.
Over time, it spread globally, making its appearance in areas with Chinese communities starting from the 1980s. Even non-Chinese people began to fall in love with this dish. After decades of transformation and reinterpretation, today’s lemon chicken has become a fusion dish that blends both Chinese and Western culinary cultures. With its unique texture and distinctive flavour, lemon chicken has become a cherished item on the dining table.
How does lemon juice turn a vibrant yellow?
While lemon juice itself is transparent and white, the lemon sauce in Hong Kong-style lemon chicken appears in a bright yellow. The secret to this colour transformation lies in custard powder. By adding just a teaspoon of custard powder, the lemon juice turns into an enticing yellow, making it clear that the sauce is made from lemons. This colour change not only enhances the visual appeal but also heightens the anticipation of the dish’s flavour.
BigBoy’s Fried Chicken with Lemon Sauce
In this recipe, BigBoy opts to pan-fry the chicken thighs instead of the traditional deep-frying method. This approach not only reduces the use of oil but also ensures that the chicken remains crispy on the outside and tender on the inside. The lemon sauce is refreshing and appetising, making it perfect for the humid weather of early summer. It effectively stimulates the taste buds and brings a touch of Hong Kong’s unique blend of Eastern and Western flavours right to your home. Who says you can’t enjoy authentic street food flavours at home? The video is ready for you, and detailed written recipes and methods can be found by scrolling down.
Ingredients
Pan-Fried Chicken
Chicken Thigh | 2 pcs |
|---|---|
Egg | 1 each |
Cornstarch | 100g |
Marinate
Salt | ½ tsp |
|---|---|
Ground White Pepper | ⅓ tsp |
Shaoxing Wine | 2 tsp |
Oil | 2 tsp |
Cornstarch | 1 tsp |
Lemon Sauce
Lemon | 1.5 each |
|---|---|
Lemon Zest | to taste |
Sugar | 3 tbsp |
Salt | ¼ tsp |
Warm Water | 100ml |
Custard Powder | 1 tsp |
Hot Water | 1 tbsp |
Steps
1.
First, trim the thicker parts of the chicken fillets, then place them in a bowl.
2.
Add all the marinade ingredients to the chicken fillets and mix well. Marinate for 15 minutes.
3.
Zest the lemon to get the yellow rind and set it aside. Then cut the lemon in half and squeeze out about three to four tablespoons of lemon juice.
4.
After the chicken fillets have marinated, add an egg and mix well to ensure the egg is evenly coated on the chicken fillets. Then coat the surface evenly with a thin layer of cornstarch.
5.
Heat a non-stick pan over medium-low heat, add three tablespoons of oil, and cook each side of the chicken fillets for four to five minutes until golden brown and cooked through. Set aside.
6.
To make the lemon sauce: Strain the lemon juice to remove seeds and pour it into a pot. Add warm water, lemon zest, salt, and sugar, and bring to a simmer over medium-low heat. While the liquid is simmering, mix custard powder with hot water and then add this custard mixture to the liquid. Stir and cook until thickened to make the lemon sauce.
7.
Slice the chicken fillets, place them on a plate, and finally drizzle with the lemon sauce before serving.
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