Chinese Lemon Chicken Recipe 475 Food

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY

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 HOMEMADE CHINESE LEMON CHICKEN

Steps:

• Whisk soy sauce, egg, lemon juice, rice vinegar, sugar, and hot mustard together in a medium bowl. Add chicken, cover, and let marinate in the refrigerator for at least 1 hour.
• Remove chicken from marinade and toss in a large mixing bowl with 1/2 cup cornstarch. Be sure to coat thoroughly. Discard marinade.
• Heat oil in a large skillet over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, about 5 minutes per batch. Transfer to a tray covered with paper towels to absorb excess oil.
• Whisk chicken broth, lemon juice, honey, and cornstarch together in a medium saucepan. Bring to a boil; reduce heat and stir constantly until sauce becomes translucent and begins to thicken, about 10 minutes. Remove from heat and top cooked chicken with sauce.

CHINESE LEMON CHICKEN

Steps:

• Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt. Cover and marinate in the refrigerator for 30 minutes.
• To make the batter - beat 2 large eggs with ¼ cup of cornstarch, a pinch of white pepper and baking powder. Coat the chicken with the batter.
• Heat deep fryer to 350 degrees and deep-fry in batches until chicken is fully cooked. Drain on paper towels and set aside. You can also cook the chicken using a wok if you don't have a deep fryer.
• Now, to make the lemon sauce - combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, and ¾ teaspoon salt (if using food coloring you can add it now). Mix until well combined and add 3 slices of lemon to the sauce mixture.
• Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear. Remove lemon slices and pour the sauce over the chicken and mix.

CHINESE LEMON CHICKEN

Steps:

• Mix together the egg, 1T cornstarch and soy sauce.
• Place in a gallon size ziplock with the chicken and allow to marinade 10 minutes or more.
• Heat oil in pan -- while it is heating dip each piece in additional cornstarch and place in frypan cooking till done and golden brown.
• Sauce:.
• Mix first 4 sauce ingredients in a sauce pan.
• Add water, juice, and ketchup whisking to prevent lumps.
• Cook till thick and clear and serve with chicken over rice or use as dipping sauce and "chicken nuggets".
• Cook time is approximate.

LEMON CHICKEN

Steps:

• Remove bones and skin from chicken; cut each breast into fourths.
• Place chicken in shallow glass or plastic dish.
• Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce and 1/4 teaspoon white pepper; pour over chicken.
• Turn chicken to coat both sides.
• Cover and refrigerate 30 minutes.
• Remove chicken from marinade; reserve marinade.
• Heat vegetable oil (1 1/2 inches) in wok to 350ºF.
• Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt.
• Dip chicken pieces one at a time into batter.
• Fry 2 pieces at a time until light brown, 3 minutes.
• Drain on paper towel.
• Increase oil temperature to 375ºF.
• Fry chicken all at one time until golden brown, turning once, about 2 minutes.
• Drain on paper towel.
• Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter.
• Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, the catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling.
• Mix 1 tablespoon cornstarch and 1 tablespoon water; stir into sauce.
• Cook and stir until thickened, about 10 seconds.
• Remove lemon peel.
• Garnish with lemon slices; pour sauce over chicken.
• Do-ahead Directions:
• After frying chicken 3 minutes, cover and refrigerate no longer than 24 hours.
• Prepare sauce (remove lemon peel); cover and refrigerate no longer than 24 hours.
• Just before serving, prepare lemon slices.
• Heat vegetable oil (1 1/2 inches) in wok to 375ºF.
• Fry chicken all at one time until hot, turning once, 2 minutes.
• Cut each piece crosswise into 5 or 6 pieces; place in single layer on platter.
• Heat sauce to boiling, stirring occasionally.
• Garnish with lemon slices; pour sauce over chicken.

LEMON CHICKEN (CHINESE STYLE)

Steps:

• Cut chicken in half and pound to 1/2 inch thickness.
• Rub chicken with garlic, ginger, salt, and pepper.
• Coat chicken with flour, dip in beaten egg and press on panko.
• Deep fry at 350 degrees F, turning once or twice until golden brown on both sides.
• Combine sauce ingredients and bring to a boil.
• To serve, cut chicken into bite size pieces and pour sauce over.

CHICKEN.....AUTHENTIC CHINESE LEMON CHICKEN

Steps:

• Mix cut chicken with egg white, salt and cornstarch in bowl; refrigerate.
• for 20 minutes. Heat large pan until very hot; add oil. When oil is very.
• hot, remove pan from heat and immediately add chicken pieces, stirring.
• vigorously too keep from sticking.
• As soon as chicken pieces turn white.
• in abut 2 minutes, quickly drain chicken and all of the oil; discard the.
• oil. Mix in saucepan all sauce ingredients except cornstarch mixture and.
• bring to simmer. Slowly add cornstarch mixture stirring all the while.
• When sauce has slightly thickened add chicken and mix.
• Turn onto a platter and serve at once.

CHINESE LEMON CHICKEN

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.

CHINESE LEMON CHICKEN

Steps:

• For marinade, combine 1 Tbsp of the oil, the soy sauce, sherry and pepper in a small bowl. Place chicken in a shallow dish. Rub marinade over chicken. Coat lightly with cornstarch. Refrigerate at least 30 minutes.
• For lemon sauce, in a small saucepan over medium-high heat, combine sugar, ketchup, lemon juice, 1 tsp oil, salt, and 3/4 c water. Bring to a boil, stirring occaisionally. Add dissovled cornstarch and stir until slightly thickened. Keep warm.
• In a wok or large frying pan, heat remaining oil. Add chicken stir-fry over medium-high heat until golden brown on each side, about 8 minutes. Remove with tongs and cut into 3/4" wide strips. Set aside and cover with foil to keep warm.
• Add snow peas, bamboo shoots, and water chestnuts to work and stir-fry 2 minutes; transfer to heated serving plattter. Top with chicken and spoon lemon sauce over all.