Chinese Take Away Style Lemon Chicken Recipe By Tasty Food

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CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY



Chinese Take-Away-Style Lemon Chicken Recipe by Tasty image

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

¼ lb chicken breast, diced
½ lemon lemon zest
1 teaspoon garlic, crushed
1 tablespoon soy sauce
salt, to taste
pepper, to taste
½ cup flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
½ lemon lemon zest
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour

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



Easy Homemade Chinese Lemon Chicken image

A simple Chinese-inspired dish of lemon chicken. Pair with fried rice or steamed vegetables.

Provided by OMJayyy

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 4

Number Of Ingredients 13

1 cup soy sauce
1 large egg
¼ cup lemon juice
2 tablespoons rice vinegar
2 teaspoons white sugar
1 teaspoon Chinese hot prepared mustard
4 skinless, boneless chicken breasts, cut into small chunks, or more to taste
½ cup cornstarch
2 tablespoons canola oil
1 cup chicken broth
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 342.8 calories, Carbohydrate 30.1 g, Cholesterol 112.6 mg, Fat 11.2 g, Fiber 0.8 g, Protein 29.7 g, SaturatedFat 1.7 g, Sodium 3990.8 mg, Sugar 8.5 g

CHINESE TAKEAWAY-STYLE ORANGE CHICKEN RECIPE BY TASTY



Chinese Takeaway-style Orange Chicken Recipe by Tasty image

Here's what you need: chicken breast, orange, garlic, soy sauce, salt, pepper, plain flour, eggs, panko breadcrumbs, oil, chicken stock, orange, oranges, sugar, water, corn flour

Provided by Evelyn Liu

Categories     Dinner

Yield 1 serving

Number Of Ingredients 16

1 ¼ cups chicken breast, diced
1 orange, zested
1 teaspoon garlic, crushed
1 tablespoon soy sauce
1 pinch salt
1 pinch pepper
½ cup plain flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
1 orange, zested
2 oranges, juiced
4 tablespoons sugar
2 tablespoons water
1 tablespoon corn flour

Steps:

  • Combine all marinade ingredients with the chicken breast and leave to marinade in the fridge 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 and the chicken is cooked through.
  • In a small frying pan, combine the chicken stock, orange zests, orange juice, and sugar, then stir. Bring the mixture to a boil.
  • Mix the cornflour with the water, then add the mixture to the pan to thicken the sauce.
  • Add the chicken to the frying pan and coat with the orange sauce.
  • Serve on top of rice and add toppings of your choice.
  • Enjoy!

LEMON CHICKEN (CHINESE STYLE)



Lemon Chicken (Chinese Style) image

Make and share this Lemon Chicken (Chinese Style) recipe from Food.com.

Provided by Pikake21

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

2 whole boneless chicken breasts
2 garlic cloves, minced
1/2 teaspoon gingerroot, minced
1/8 teaspoon salt & pepper
1/4 cup flour
1 egg, beaten
1 cup panko breadcrumbs (japanese bread crumbs)
3 cups oil (for frying)
1/3 cup lemon juice
1/3 cup water
1/3 cup sugar
1/8 teaspoon white pepper
1 tablespoon cornstarch
1 dash salt

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.

CHINESE LEMON CHICKEN



Chinese Lemon Chicken image

Make and share this Chinese Lemon Chicken recipe from Food.com.

Provided by startnover

Categories     Chicken Breast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 1/4 lbs chicken breasts, cut into bite-size pieces
1 egg (beaten)
1 tablespoon cornstarch
2 tablespoons soy sauce
1/2 cup sugar
2 teaspoons chicken bouillon granules
1/2 teaspoon garlic powder
2 tablespoons cornstarch
1 cup water
1/2 cup lemon juice (I use more)
2 tablespoons ketchup
cornstarch, for dipping
vegetable oil (for frying)

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.

Nutrition Facts : Calories 539.8, Fat 19.4, SaturatedFat 5.6, Cholesterol 183.2, Sodium 1247, Carbohydrate 47.4, Fiber 0.4, Sugar 37.1, Protein 43.4

CHINESE LEMON CHICKEN



Chinese Lemon Chicken image

Sometimes I make this Chinese lemon chicken the day before; it really brings out the flavor. This recipe is so good and well worth the time!

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

2 boneless skinless chicken breast halves (5 ounces each)
1 teaspoon plus 1/4 cup cornstarch, divided
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1/3 cup packed brown sugar
1/3 cup water
1/3 cup cider vinegar
1 large lemon, thinly sliced and seeds removed
1 egg, lightly beaten
Oil for deep-fat frying
1-1/2 cups cooked long grain rice

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.

Nutrition Facts : Calories 582 calories, Fat 8g fat (2g saturated fat), Cholesterol 175mg cholesterol, Sodium 122mg sodium, Carbohydrate 88g carbohydrate (36g sugars, Fiber 1g fiber), Protein 35g protein.

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