Chinese Style Lemon Chicken Food

CHINESE LEMON CHICKEN

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.

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!

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.

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.

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.

HOMEMADE CHINESE LEMON CHICKEN

Steps:

• To Marinate: Place chicken in a nonporous glass dish or bowl. In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper; pour mixture over chicken, cover dish and marinate for at least 1 hour.
• Dip marinated chicken in cornflour and sautee 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.
• Cut chicken into bite size pieces and pour sauce over all; sprinkle with toasted sesame seeds and serve.

CHINESE LEMON CHICKEN

Steps:

• 1. Slice each chicken breast lengthwise to make 2 thin cutlets. Place chicken in a shallow dish. Mix the marinade ingredients and pour over chicken, turning cutlets to coat. Cover and refrigerate for at least 30 minutes.
• 2. Remove chicken from marinade and reserve marinade. Combine marinade with batter ingredients and stir until smooth.
• 3. Heat 1 1/2 inches of oil in wok or skillet until 350. Dip chicken pieces, one at a time, in batter to coat both sides. Fry 2 pieces of chicken at a time until golden brown and cooked through, about 5 minutes. Drain on paper towels. Cut each piece of chicken into 1" slices, using a very sharp knife and place on a warm platter. Keep warm while remaining chicken is frying.
• 4. SAUCE-Mix cornstarch and water and set aside. Heat remaining sauce ingredients to boiling. Stir in cornstarch mixture. Cook and stir 10 seconds or until thickened. Reduce heat to a simmer and cook an additional 30 seconds. Pour sauce over chicken and garnish with lemon slices and cherries.
• 5. Serve over rice.

CHINESE-STYLE LEMON MARMALADE CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the marmalade, garlic, ginger, soy, oil and half the lemon juice. Arrange the chicken thighs on a baking tray lined with foil and spoon over half the marmalade mixture. Roast in the oven for 15 mins.
• Baste the chicken with the marmalade mix from the bottom of the tray, then spoon over the remaining marmalade mix and cook for another 10 mins. Baste again, then cook for a further 10-15 mins until the chicken is cooked through and golden.
• Squeeze over the remaining lemon juice, and sprinkle with the zest and spring onions. Serve with rice and stir-fried Tenderstem broccoli.

CHINESE LEMON CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a small bowl, combine 1 teaspoon cornstarch, rice wine vinegar and sesame oil; brush over both sides of chicken. Place in a large resealable plastic bag. Seal bag and turn to coat; refrigerate for 30 minutes., In a small saucepan, bring the brown sugar, water, cider vinegar and lemon slices to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until lemon slices are golden brown and sauce is thickened. , Meanwhile, place egg and remaining cornstarch in separate shallow bowls. Dip chicken in the egg, then cornstarch. In an electric skillet, heat 1/2 in. of oil to 375°. Carefully place chicken in hot oil. Cook for 3-5 minutes or until meat is no longer pink. Serve with rice and lemon mixture.