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The Hirshon Chinese Lemon Chicken – 檸檬雞

  • Total Time: 0 hours


Units Scale
  • 4 Whole boneless and skinless chicken breasts
  • 2 tb Light soy sauce
  • 1/4 ts Sesame oil
  • 1 ts Salt
  • 1 tb Chinese rose liquor (flavored with rose petals!), Mei Kuei Lu Chiew, 玫瑰露酒 (preferred) or Gin
  • 3 Egg whites, beaten until frothy
  • 1 c Water chestnut flour, whizzed to a fine powder in the blender (preferred) or cornstarch
  • Peanut oil
  • 3/4 c sugar
  • 1/2 c White vinegar
  • 1 scant cup Chicken stock, made up to 1 cup with 5 tbsp Shaoxing rice wine or dry sherry and 2 tbsp Chinese rose wine or gin
  • 1 tb Cornstarch
  • 2 tb Water
  • A pinch of salt
  • 3 small Carrots cut in thinnest possible strips (julienne)
  • 1/2 lg red bell pepper, cut in thinnest possible strips (julienne)
  • 3 Green onions cut in thinnest possible strips (julienne)
  • 1/2 c Shredded fresh pineapple
  • 1 Bottle (1-oz.) lemon extract
  • 1 Lemon, Juice of
  • 1 Lemon, Thin yellow rind of, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp ginger paste
  • 1/4 Head iceberg lettuce, finely shredded


  1. Place the chicken in a shallow earthenware dish or bowl. Combine soy sauce, sesame oil, salt & rose wine or gin and pour over the chicken. Toss to coat and let sit 30 minutes.
  2. Drain the chicken and discard the marinade. Add the chicken pieces to the beaten egg whites and toss to coat. Place the water chestnut flour on a plate and use to coat the chicken pieces.
  3. Add the peanut oil to a skillet to a depth of ½ inch and heat to 350 degrees. Add the chicken pieces, a few at a time if necessary, and brown on both sides. Drain.
  4. Meanwhile, place the sugar, vinegar, stock, Shaoxing, rose wine, cornstarch mixed with water, salt, and lemon juice and rind in a small pan. Bring to a boil and cook stiriring until the mixture thickens.
  5. Cut the drained chicken into 1-inch crosswise slices and place on top of the shredded lettuce on a serving platter. If necessary, keep warm in a 200 degree oven.
  6. Add the vegetables and pineapple to the sauce. Remove from heat and stir in the lemon extract. Pour over the chicken and serve immediately.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 835.21 kcal
  • Sugar: 43.72 g
  • Sodium: 1067.28 mg
  • Fat: 16.24 g
  • Saturated Fat: 3.05 g
  • Trans Fat: 0.02 g
  • Carbohydrates: 84.43 g
  • Fiber: 3.56 g
  • Protein: 65.93 g
  • Cholesterol: 198.56 mg

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