Chiu Chow Lemon Chicken
Submitted by ErikaD
Chiu Chow lemon chicken features lightly floured breasts pan-fried in butter, topped with a tangy lemon-soy sauce and toasted slivered almonds. A refined Cantonese take on lemon chicken.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minIf you’ve only ever had the battered, deep-fried lemon chicken from your local takeout, this Chiu Chow version is going to be a revelation.
Thin, gently pounded chicken breasts get a light dusting of flour and a quick pan-fry in butter and oil. No heavy batter, no deep fryer. Just a golden, tender cutlet with a delicate crust.
The sauce is where the magic lives: fresh lemon juice and zest, sugar, chicken broth, and soy sauce simmered together and lightly thickened with cornstarch. Spooned over the chicken and finished with toasted almonds and fresh chives, it’s bright, elegant, and leagues beyond the takeout version.
Pro Tips
- Gently flatten the breasts so they cook evenly and quickly; about one-third larger than their original size is the sweet spot
- Toast the almonds low and slow until just light golden; they go from toasted to burned in seconds
- Don’t overcook the chicken! One minute per side is all you need. When it feels firm to the touch, pull it
- The sauce should coat a spoon lightly; add the cornstarch slurry gradually so it doesn’t get too thick
Ingredients
Directions
ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat pounder or rolling pin until the breast increases in size by about one-third.
Set aside.
Toast the almonds in a 325 degree F oven until light golden, then set aside.
Mince the chives and set aside.
Combine the garlic and ginger and set aside.
In a small bowl combine the sauce ingredients and mix well.
LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold water.
Preheat the oven to warm.
Place a small noncorrosive skillet or saucepan over medium heat.
Add 1 tablespoon cooking oil and then garlic and ginger.
Sauté briefly, then add the sauce.
Bring to a low boil and reduce the heat to simmer.
Sprinkle the chicken on both sides with a little salt and pepper.
Dust with flour, shaking off any excess.
Place a 12-inch skillet over high heat.
When hot, add the butter and remaining 3 tablespoons of oil.
When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time.
Cook for about 1 minute on each side.
The chicken is done when the meat turns color and feels firm to the touch (do not overcook).
Transfer the chicken to a heated platter or dinner plates and keep warm in the oven while you cook the remaining chicken.
Bring the sauce back to a low boil and stir in a little of the cornstarch mixture to lightly thicken it.
Spoon the sauce over the chicken.
Sprinkle the almonds and chives on top.
Serve at once.
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