Cantonese Lemon Chicken Recipe

Name: Cantonese Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 each mushrooms chinese, black; 2 each lemons; 1/4 cup bamboo shoots shredded; 1 teaspoon lemon extract; 4 teaspoons sugar; 2 teaspoons soy sauce, tamari light; 1/4 cup chicken broth or water; 2 1/2 teaspoons soy sauce, tamari dark; 1 each chicken about 3 lbs; 3 tablespoons vegetable oil for frying; 1 teaspoon peanut oil; 1/2 teaspoon salt or to taste; 1/4 cup ginger root shredded; 1/4 cup schmaltz (chicken fat) rendered; 2 teaspoons cornstarch mixed with 1 teaspoons water

Servings: persons

8 each mushrooms chinese, black
2 each lemons
1/4 cup bamboo shoots shredded
1 teaspoon lemon extract
4 teaspoons sugar
2 teaspoons soy sauce, tamari light
1/4 cup chicken broth or water
2 1/2 teaspoons soy sauce, tamari dark
1 each chicken about 3 lbs
3 tablespoons vegetable oil for frying
1 teaspoon peanut oil
1/2 teaspoon salt or to taste
1/4 cup ginger root shredded
1/4 cup schmaltz (chicken fat) rendered
2 teaspoons cornstarch mixed with 1 teaspoons water

1
Soak the mushrooms in water for 30 minutes or until they are soft.
2
Drain and shred finely.
3
Discard the tough stems.
4
Remove the skin from one of the lemons and shred it into strips the size of a matchstick.
5
Finely grate the skin of the remaining lemon.
6
Squeeze the juice from both lemons.
7
In a bowl combine the mushrooms, bamboo shoots, shredded and grated lemon skins, lemon juice, lemon extract, sugar, light soy sauce, chicken stock, and 1 tablespoon of the dark soy sauce.
8
Split the chicken in half.
9
Dry with paper towels and rub with the remaining dark soy sauce.
10
Allow the chicken to stand for 10 minutes.
11
In a skillet heat the oil to 375F (190C) F and deep-fry the chicken for 5 minutes on each side.
12
Cut the chicken into 1 1/2- by 1-inch pieces and place them on a serving dish.
13
Heat a wok or skillet over high heat until a drop of water immediately sizzles into steam.
14
Add the peanut oil, salt, and gingerroot.
15
Stir for about 30 seconds or until the gingerroot browns slightly.
16
Lower heat to medium and add the lemon sauce mixture.
17
Stir for 2 minutes to blend the flavors.
18
Add the chicken fat and stir for 1 minute.
19
Add the cornstarch mixture to thicken the gravy, stirring constantly.
20
Pour the sauce over the chicken in the serving dish.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 8 each mushrooms chinese, black, 2 each lemons, 1/4 cup bamboo shoots shredded, 1 teaspoon lemon extract, 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.

That's it — enjoy your meal!

Cantonese Lemon Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions