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Lemon Chicken with Bok Choy

Lemon Chicken with Bok Choy

A favorite dish in Cantonese restaurants, lemon chicken is easy to re-create at home. Steamed bok choy is a delicious accompaniment.


  • 2/3 cup Lemon Sauce (see related recipe at right)
  • Canola oil for frying
  • 4 eggs
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 4 boneless, skinless chicken breast halves,
     each 8 oz., pounded to 1/3-inch
  • Sliced green onions, green portion only, for
  • Steamed bok choy for serving


Prepare Lemon Sauce (see related recipe at right) and set aside. 

Preheat an oven to 200°F. Line 2 baking sheets with paper towels.

In a deep fryer, pour in oil and heat to 375°F according to the manufacturer's instructions.

In one pan of a breading set or in a bowl, whisk the eggs until blended. In another pan or bowl, whisk together the flour and cornstarch. Dip the chicken into the beaten eggs, drain off the excess and toss the chicken in the flour mixture to coat. Transfer to a plate.

Working in batches, fry the chicken until golden brown, crispy and cooked through, 7 to 8 minutes. Transfer to the prepared baking sheets to drain and keep warm in the oven.

In a large fry pan over medium heat, warm the lemon sauce for 2 to 3 minutes. Add the chicken and stir to lightly coat with the sauce. Transfer the chicken to a cutting board and cut into 1/2-inch slices.

Arrange the chicken on a platter, drizzle with the remaining sauce and garnish with green onions. Serve over steamed bok choy.

Serves 4 to 6.
Williams-Sonoma Kitchen.