Chinese Takeout Style Lemon Chicken Food

CHINESE LEMON CHICKEN

Steps:

• Slice the chicken breasts in half butterflied into two thinner pieces each.
• To coat the chicken add the egg, salt, pepper and oil into a bowl and whisk together in a large bowl.
• In a separate bowl, add 1/2 cup corn starch and 1/4 cup flour and mix well.
• In a large frying pan or a wok, heat more canola oil in a wok 375 degrees (medium high heat).
• Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
• Fry the chicken for 3 to 4 minutes or until golden and crisp.
• Remove the chicken from the pan, then drain the oil.
• Add the lemon juice, sugar, water and remaining 1 tablespoon cornstarch to the pan and whisk to combine.
• Cook until thickened and smooth.
• Slice the chicken into thin strips then serve with lemon sauce poured over.

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 TAKEOUT LEMON CHICKEN

Steps:

• Mix flour, garlic powder, salt, pepper, and cloves together in a flat dish.
• Beat eggs and lemon zest together in another flat dish. Add panko bread crumbs to a third shallow dish.
• Dip each chicken breast into the flour mixture, followed by the egg mixture and the panko mixture to coat thoroughly.
• Heat oil in a deep pan over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, turning as needed, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While the chicken is cooking, combine sugar and water in a medium saucepan over medium heat. Let it start to warm.
• Whisk lemon juice and cornstarch together in a bowl. Add to the heated syrup and whisk to combine. Slowly turn up the heat until sauce boils and thickens.
• Pour the desired amount of sauce over each chicken breast and serve.

CHINESE LEMON CHICKEN RECIPE

Steps:

• Slice the meat into strips. Marinate for 5 minutes with a mixture of oyster sauce, soy sauce, cooking wine, sesame oil, sugar, corn starch, and white pepper.
• Make the batter by first, whisking the egg. Then, mix with plain flour and corn starch. Preheat your oven and grease your cooking sheet or baking dish. Dip the chicken into the batter mixture. Place the chicken on a baking tray. Set aside for 15mins.
• Preheat the oven to 200 degree celcius to get it ready for baking your Chinese lemon chicken. Stick the baking tray in the oven for 30-40 minutes. Every 5-10 minutes, open the oven door to spoon the sauce over the meat.
• Zest lemon and squeeze out the juice. Pour the juice into a wok, add honey and seasoning sauces. Stir corn starch with water. Add its zest, adjust taste accordingly. Add and stir coat the baked meat with the sauce mix, sprinkle sesame seeds and serve.

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.

TAKEOUT LEMON CHICKEN

Steps:

• Heat oil in a large skillet on medium high heat. Add chicken cook until cooked through. Add snow peas and strips of red peppers cook approximately 2 minutes.
• Mix dry Jello powder and cornstarch in a small bowl. Add broth, dressing and garlic, stir until Jello powder is dissolved. Add to skillet Reduce heat to medium cook 3 minutes or until sauce is thickened. Serve over hot rice. I served with egg rolls.
• *You can also jazz it up with 1 1/2 tsp ginger.

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 TAKEOUT LEMON CHICKEN

Steps:

• Heat oil on medium high heat, and add chicken. Cook 4mins or until cooked through, stirring occassionally. Add snow peas and peppers; cook and stir 2mins.
• Mix dy gelatin and cornstarch in small bowl. Add broth, dressing, ginger, nutmeg and garlic; stir until gelatin is dissolved.
• Add to skillet, reduce heat to medium; cook 3 mins or until sauce is thickened, stirring frequently.
• ******Serve over hot Jasmine rice*****************.