Cantonese Lemon Chicken
Submitted by pepper347
Authentic Cantonese lemon chicken with crispy deep-fried bird, tangy lemon-ginger sauce, black mushrooms, and bamboo shoots. A citrus-bright Chinese dinner that beats takeout.
YIELD
6 servingsPREP
30 minCOOK
10 minREADY
90 minThis isn’t the gloopy, neon-yellow lemon chicken from the mall food court.
This is the real Cantonese version: a whole chicken split, rubbed with dark soy sauce until it stains mahogany, then deep-fried until the skin shatters.
The sauce is where things get exciting. Fresh lemon zest, lemon juice, shredded ginger, black mushrooms, and bamboo shoots simmer together into a glossy, citrus-bright gravy thickened with cornstarch and enriched with a spoonful of rendered chicken fat.
Poured over the cut pieces, it seeps into every crevice. This is weekend cooking that earns its place at the center of the table.
Kitchen Tips
- Dry the chicken thoroughly before rubbing with soy sauce. Moisture is the enemy of crispy skin when deep-frying.
- Use real Chinese black mushrooms, not regular button mushrooms. The earthy, smoky depth is irreplaceable.
- Shred the lemon peel into matchsticks rather than grating it all. The strips give you bright pops of citrus in each bite.
- Rendered chicken fat makes the sauce. If you can’t find it, substitute with a tablespoon of butter for richness.
Ingredients
Directions
Soak the mushrooms in water for 30 minutes or until they are soft.
Drain and shred finely. Discard the tough stems.
Remove the skin from one of the lemons and shred it into strips the size of a matchstick.
Finely grate the skin of the remaining lemon.
Squeeze the juice from both lemons.
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.
Split the chicken in half.
Dry with paper towels and rub with the remaining dark soy sauce.
Allow the chicken to stand for 10 minutes.
In a skillet heat the oil to 375℉ (190℃) F and deep-fry the chicken for 5 minutes on each side.
Cut the chicken into 1½- by 1-inch pieces and place them on a serving dish.
Heat a wok or skillet over high heat until a drop of water immediately sizzles into steam.
Add the peanut oil, salt, and gingerroot. Stir for about 30 seconds or until the gingerroot browns slightly.
Lower heat to medium and add the lemon sauce mixture.
Stir for 2 minutes to blend the flavors.
Add the chicken fat and stir for 1 minute.
Add the cornstarch mixture to thicken the gravy, stirring constantly.
Pour the sauce over the chicken in the serving dish.
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