I also made this last night from the same magazine as the onion flowers. We loved this dish with the only change we'll make in the future is to cut a bit of the sugar in the lemon sauce.
Cantonese Lemon Chicken
Spring 2013
By: Heather Trim
Try this fresh take on a Chinese take-out staple. Instead of being deep-fried, the chicken is coated with panko crumbs for a crispy texture, then baked. The sugar has been reduced as well, making it less cloying than the traditional version. Excellent with stir-fried baby bok choy or your favourite Asian greens.
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 1½-inch (4-cm) chunks
1 cup (250 mL) panko bread crumbs
2 tbsp (30 mL) minced chopped green onion
LEMON SAUCE
2 lemons
1½ tbsp (22 mL) granulated sugar
2 tbsp (30 mL) water
2 tsp (10 mL) cornstarch
¼ cup (60 mL) very thinly sliced green onion, about 2
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 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly oil.
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 Meanwhile, prepare lemon sauce by finely grating 2 tsp (10 mL) lemon peel then squeezing ⅓ 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.
Serves 3 to 4
http://lcbo.ca/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=5740
Cantonese Lemon Chicken
Spring 2013
By: Heather Trim
Try this fresh take on a Chinese take-out staple. Instead of being deep-fried, the chicken is coated with panko crumbs for a crispy texture, then baked. The sugar has been reduced as well, making it less cloying than the traditional version. Excellent with stir-fried baby bok choy or your favourite Asian greens.
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 1½-inch (4-cm) chunks
1 cup (250 mL) panko bread crumbs
2 tbsp (30 mL) minced chopped green onion
LEMON SAUCE
2 lemons
1½ tbsp (22 mL) granulated sugar
2 tbsp (30 mL) water
2 tsp (10 mL) cornstarch
¼ cup (60 mL) very thinly sliced green onion, about 2
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 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly oil.
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 Meanwhile, prepare lemon sauce by finely grating 2 tsp (10 mL) lemon peel then squeezing ⅓ 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.
Serves 3 to 4
http://lcbo.ca/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=5740