Cantonese Lemon Chicken Recipe

Name: Cantonese Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 tbsp (30 mL) rice wine vinegar; 1 tbsp (15 mL) soy sauce; 1 tbsp (15 mL) finely grated peeled ginger; 1 small garlic clove, crushed; Freshly ground black pepper; 1 lb (500 g) skinless boneless chicken breasts, cut into 11/2-inch (4-cm) chunks; 1 cup (250 mL) panko bread crumbs; 2 tbsp (30 mL) minced chopped green onion; LEMON SAUCE; 2 lemons; 11/2 tbsp (22 mL) granulated sugar; 2 tbsp (30 mL) water; 2 tsp (10 mL) cornstarch; 1/4 cup (60 mL) very thinly sliced green onion, about 2

Servings: persons

2 tbsp (30 mL) rice wine vinegar
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) finely grated peeled ginger
1 small garlic clove, crushed
Freshly ground black pepper
1 lb (500 g) skinless boneless chicken breasts, cut into 11/2-inch (4-cm) chunks
1 cup (250 mL) panko bread crumbs
2 tbsp (30 mL) minced chopped green onion
LEMON SAUCE
2 lemons
11/2 tbsp (22 mL) granulated sugar
2 tbsp (30 mL) water
2 tsp (10 mL) cornstarch
1/4 cup (60 mL) very thinly sliced green onion, about 2

1
1 Stir vinegar with soy sauce, ginger, garlic and pepper in a bowl just large enough to hold chicken. Add chicken and stir to coat.
2
2 Preheat oven to 425u00b0F (220u00b0C). Line a baking sheet with parchment paper and lightly oil.
3
3 Place panko in a large frying pan over medium heat. Stir until crumbs are a light golden colour, 1 to 2 minutes. Turn into a shallow dish and stir with 2 tbsp (30 mL) green onions. When oven is nearly preheated remove chicken from marinade and roll in panko, pressing crumbs on chicken to help them adhere. Set chicken on parchment. Bake until cooked through, turning halfway through, about 20 minutes.
4
4 Meanwhile, prepare lemon sauce by finely grating 2 tsp (10 mL) lemon peel then squeezing 1/3 cup (80 mL) lemon juice. Place both in a small saucepan with sugar and 2 tbsp (30 mL) water. Dissolve cornstarch in 1 tbsp (15 mL) water and whisk into lemon juice mixture. Set over medium heat and whisk continuously until sauce thickens and bubbles, about 2 minutes. Sauce should be tart, but if too tart for you, stir in 1 tsp (5 mL) more sugar. Remove from heat. Just before serving, stir in sliced green onions. Serve chicken with sauce drizzled overtop.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tbsp (30 mL) rice wine vinegar, 1 tbsp (15 mL) soy sauce, 1 tbsp (15 mL) finely grated peeled ginger, 1 small garlic clove, crushed, and more.

Yes, Cantonese Lemon Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cantonese Lemon Chicken

How did you like this recipe?

Frequently Asked Questions