Cantonese Lemon Chik’n

Mikayla's avatar
Mikayla

Ingredients

Marinade

  • 1/4
    tsp ground white pepper
  • 1
    tbsp hoisin sauce
  • 1
    tbsp soy sauce

“Chicken Batter”

  • 1
    cup unsweetened plant-based milk
  • 1/2
    tsp salt
  • 1
    cup flour
  • 1/2
    cup panko

Lemon Sauce

  • 1&1/2
    lemons
    juiced
  • 3
    tbsp maple syrup
  • 3
    lemons
    sliced
  • 1
    lemon
    zested
  • 1
    tsp rice wine vinegar
  • 2/3
    cup water

Slurry

  • 2
    tsp cornstarch
  • 1/3
    cup water
  • 4
    king mushrooms
  • 1/2
    cup cornstarch

Instructions

1
Boil 4 king mushrooms for 15 min. Drop in bowl of ice water, cool for 5 min. Pat them dry. Cut mushrooms lengthwise in spiral motion to core to create cutlets.
2
Marinate the cutlets in: 1 tbsp hoisin sauce,1 tbsp soy sauce & 1/4 tsp ground white pepper for 20 mins.
3
Meanwhile, prepare the batter by mixing:1 cup flour,1/2 cup panko,1/2 tsp salt & 1 cup unsweetened plant-based milk. And cover a plate with 1/2 cup cornstarch.
4
Place each cutlet in the cornstarch to cover both sides. Shake off excess. Dip the cutlets in the batter. Cook in the airfryer at 400F for 25 mins.
5
*You may also fry the cutlets on the stovetop with some vegetable oil for 8-10 mins until crispy and golden brown. (Careful cooking with oil as it is riskier).
6
Whisk together in a small pot:2/3 cup water,1&1/2 lemons (juiced),3 lemons (sliced),1 lemon (zested),3 tbsp maple syrup & 1 tsp rice wine vinegar
7
Boil & simmer on med heat for 5 min. Add the cornstarch slurry(1/3 cup water & 2 tsp cornstarch), whisk again, and simmer for another 5 min.
8
Slice the cutlets into strips and pour the lemon sauce over them. Serve with warm rice and enjoy!
Mikayla's avatar
Boil 4 king mushrooms for 15 min. Drop in bowl of ice water, cool for 5 min. Pat them dry. Cut mushrooms lengthwise in spiral motion to core to create cutlets.