Skip to content

Meat, East Asian

Cantonese lemon chicken with rice

Cantonese lemon chicken is a recipe of breaded, fried chicken cutlets coated in a sweet, glossy lemon sauce, served over rice. It serves 4, takes 40 minutes, and is easy to make, at a cost of about €3.00 per person. The key to success is pressing the coating firmly onto the chicken and adding the sauce at the last moment to keep the crunch.

A little sunshine on the plate tonight, with Cantonese lemon chicken, crispy under its tangy sauce.

Cantonese lemon chicken with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This is the kind of dish that gets smiles from the first bite, golden crispy chicken under a glossy lemon sauce that wakes up your taste buds without ever covering up the chicken's flavor. The cornstarch coating gives it that light, crackly texture you find in Cantonese restaurants, and the sauce lands right between tangy and sweet in a way that works for the whole table.

It's a great weeknight recipe when you want something special without spending hours in the kitchen, but it also works well for having people over, set right in the middle of the table next to a bowl of rice. Kids usually love the sweet sauce and the crunch of the chicken, making it an easy way to introduce them to a new flavor without losing them.

The ingredients

4 people

Butcher

  • Chicken cutlets 4

Dairy

  • Egg 1

Pantry

  • Cornstarchoften in the pantry 6 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 4 tbsp
  • Chicken brothoften in the pantry 15 cl
  • Oiloften in the pantry 15 cl
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Lemons 3

Allergens Eggs, Soy, Gluten

The step by step recipe

  1. Flatten the chicken cutlets slightly, season them with soy sauce and salt, dip them in beaten egg then in 5 tbsp of cornstarch. 5 min

    Press the cornstarch firmly with your palm, the coating sticks better and browns more evenly.

  2. Make the sauce by heating the juice of the 3 lemons with the sugar, the broth and 1 tbsp of cornstarch mixed with a little water, until it thickens and turns glossy. 5 min

    Add a bit of lemon zest to the sauce at the end for a fresher, stronger scent.

  3. Cook the rice in a large pot of salted water, then drain it. 11 min

    Well rinsed long grain rice stays separate, perfect for soaking up the sauce.

  4. Fry the cutlets in hot oil for 4 minutes on each side until golden, then set them on paper towels. 8 min

    The oil is ready when a pinch of cornstarch dropped in immediately starts bubbling.

  5. Slice the cutlets into strips, arrange them over the rice and spoon the lemon sauce on top.

    A few thin lemon slices and a pinch of chives or green onion make it look great.

Our tips to get it right

  • Pat the chicken cutlets dry before coating them, any moisture keeps the cornstarch from sticking properly and the coating falls off during frying.
  • Keep the sauce and the chicken separate until serving time, especially if you're not eating right away, so the crispy coating lasts longer.
  • Taste the sauce before serving, depending on how tart your lemons are you might want to add a touch more sugar or a splash of broth.

The variations

  • Swap the chicken cutlets for white fish fillets or firm tofu for a meatless version, both the coating and the sauce work just as well with either.
  • For a faster version, use precooked rice warmed up in a few minutes and focus your time on coating and frying the chicken.
  • For kids, cut the cutlets into small pieces before coating them, nugget style, and serve the sauce on the side for dipping.

What to serve it with

  • Plain or steamed rice
  • Stir fried vegetables
  • Green tea or lemon water

Storage

The chicken and sauce keep for 2 days in the refrigerator, in separate sealed containers. This dish doesn't freeze well, the coating loses all its crunch. Reheat the chicken for a few minutes in the oven or a skillet to bring back some crispiness, then add the reheated sauce separately.

Questions about this dish

Can I bread the chicken ahead of time?

You can coat the cutlets one or two hours ahead and keep them in the fridge on a rack. Fry them at the last minute so they stay crispy.

What can I use instead of cornstarch?

Potato starch works just as well for coating the chicken and thickening the sauce. Avoid using flour alone, it gives a heavier, less crispy result.

How do I know the oil is hot enough for frying?

Drop a small pinch of cornstarch into the hot oil, if it sizzles right away and floats up, the oil is ready. If it sinks and stays still, wait a bit longer.

Can I use limes instead of lemons?

Yes, the sauce will be slightly more fragrant and a touch less sweet tasting. Adjust the sugar if needed to keep the same balance.

How long does it take to make a Cantonese lemon chicken with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Cantonese lemon chicken with rice?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Cantonese lemon chicken with rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten. Always check the labels of the products you buy.

East Asian cuisines

See all

Chicken recipes

See all