CHINESE LEMON CHICKEN
This scrumptious Chinese Lemon Chicken has an incredibly tasty and crispy coating, served with a delicious lemon sauce and is ready in just 30 minutes! This is a classic Chinese takeout recipe, but can be easily made at home!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Butterfly the chicken breasts: Slice the chicken breasts in half lengthwise (butterflied) to get two thinner pieces from each breast.
- Prepare the dredge: Combine the eggs with salt and pepper in a shallow bowl. In another bowl combine the ½ cup cornstarch with the flour and mix well.
- Dredge the chicken: Dredge the chicken through the egg first, then through the flour mixture.
- Fry chicken in batches: Heat the olive oil in a large skillet over medium heat. Add the chicken to the skillet, as many as you can fit, and fry for 3 to 4 minutes on each side or until golden and crispy. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
- Make the lemon sauce: Drain any leftover oil from the skillet. Add the butter to the skillet and melt. Add the lemon juice, sugar, chicken broth, ¼ tsp salt and 1 tbsp of cornstarch. Whisk everything well together and cook until the sauce has thickened and is smooth.
- Finish the dish and serve: Slice the chicken into thin strips and pour lemon sauce over. Serve with rice.
Nutrition Facts : ServingSize 1 chicken piece, Calories 255 kcal, Carbohydrate 27 g, Protein 16 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 108 mg, Sodium 391 mg, Fiber 1 g, Sugar 9 g
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
Provided by Evelyn Liu
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
- Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
- In a medium-sized saucepan heat the oil to 325˚F (170°C),
- Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
- In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
- Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the lemon sauce.
- Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
- Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
- Enjoy!
EASY BAKED LEMON CHICKEN
This is a wonderful and very easy chicken dish. Everything is in one pan so it makes for easy cleanup. Goes great with mashed potatoes or rice.
Provided by SANDI149
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
- Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 660.3 calories, Carbohydrate 18.2 g, Cholesterol 129.2 mg, Fat 42.5 g, Fiber 1.6 g, Protein 50.3 g, SaturatedFat 6.7 g, Sodium 248.9 mg, Sugar 2.6 g
BAKED LEMON CHICKEN WITH CHINESE LEMON SAUCE
An instant hit! 1/2 the fat of the chinese restaurant versions. This comes from Betty Crocker's Best Chicken Recipes. You won't have any leftovers!
Provided by Chef Dine
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut each chicken breast half lengthwise. Mix egg white and water in a medium glass or plastic bowl. Add chicken; turn to coat both sides and let stand 10 minutes.
- Heat oven to 450 degrees. Spray nonstick cookie sheet with cooking spray. Remove chicken from egg mixture; discard egg mixture. Mix flour, baking soda and red pepper in a large resealable plastic bag. Add 1 chicken piece at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
- Bake uncovered for 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes;slice each piece into 5 slices. Pour sacue over chicken. Garnish with lemon slices and green onion.
- Chinese Lemon Sauce: Heat all ingredients except cornstarch and cold water to boiling in 1-quart suacepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
- This meal is excellent with steamed broccoli.
Nutrition Facts : Calories 262.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.5, Sodium 681, Carbohydrate 30.3, Fiber 0.6, Sugar 16.1, Protein 27.4
CHINESE LEMON CHICKEN
Make and share this Chinese Lemon Chicken recipe from Food.com.
Provided by t_ballet
Categories Chicken Breast
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- To Marinate: In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper;add chicken, cover dish and marinate for at least 1 hour.
- Dip marinated chicken in cornflour and saute in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
- To Make Sauce: Bring 1/2 cup water to boil in a small saucepan.
- Dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 616.2, Fat 18.8, SaturatedFat 5.1, Cholesterol 185.8, Sodium 1526.6, Carbohydrate 77.8, Fiber 0.7, Sugar 21.4, Protein 34.3
LEMON BAKED CHICKEN
Delicious and tangy chicken pieces--easy to prepare and a hit with everything from a dinner party to picnics.
Provided by JoyfulCook
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- To make the lemon sauce combine, the Soya sauce, lemon juice and zest, garlic and the oil. Mix well and keep in fridge for 30 minutes before use.
- Toss chicken in the seasoned flour. Grease a large ovenproof dish and arrange chicken in a single layer. Melt butter and spoon over chicken. Bake uncovered in a hot oven for 25 minutes.
- Turn chicken over, spoon over the lemon sauce and return to oven for another 20 minutes, basting occasionally.
- Serve with salads, i.e. coleslaw, potato salad, tossed salads, and crusty bread.
LEMON SAUCE FOR CHICKEN
I love lemon chicken from Chinese restaurants but don't want to deep fry anything at home. So when I found this yummy sauce recipe I decided it'd be just as good over stir fried chicken breast strips. I've also made this with Splenda instead of sugar with good results.
Provided by ReeLani
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In saucepan bring chicken stock to a boil and then add lemon juice, sugar and zest.
- Return mixture to a boil.
- Blend together cornstarch and cold water and stir into the lemon sauce.
- Cook until thickened, stirring frequently and adjust seasoning to taste.
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- Whisk together all of the batter ingredients in a large bowl. Add chicken, stir until evenly coated. Let sit at room temperature 20-60 minutes.
- Add all of the panko to a shallow dish or bowl. Working with a few pieces of chicken at a time, use one hand to remove chicken from batter and pat with paper towels to remove excess batter. Add chicken to panko. With your other hand, toss chicken in panko until evenly coated, pressing panko firmly into chicken. Add more breadcrumbs if needed. Remove to a parchment paper lined tray or baking sheet. Repeat until all chicken is coated.
- Add enough vegetable oil to a large fry pan to cover 1/4-1/2 inch up the sides. Heat over medium heat. Once hot, test one piece of chicken, adjust temperature as needed. Working in batches (don’t crowd pan or the chicken won't get crispy), add chicken to pan and pan fry until golden and cooked through, about 2-3 minutes per side. Remove to paper towel lined plates/baking sheet. Repeat.
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