Easy Homemade Chinese 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 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 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.

HEALTHY CHINESE LEMON CHICKEN

Steps:

• In a small sauce pot warm the sesame oil on a medium low heat. Add the garlic and ginger and sauté for a minute until fragrant.
• Add the honey, chicken stock, lemon juice and coconut aminos to the pot. Whisk to fully combine and bring the sauce to a boil then reduce the heat down to a simmer. Stir occasionally to keep from burning. Keep cooking until the sauce reduces down to a thick glaze - about 5-7 minutes.
• Remove pan from heat and set aside as your prep your chicken
• Place the chicken pieces in a shallow bowl or plate and toss with starch coating all sides. Try not to crowd the chicken.
• Add a tablespoon or two of coconut oil to a non stick skillet. When the oil is hot add the coated chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp. Continue to sauté over medium heat until chicken is browned and cooked through.
• Once all the chicken pieces are cooked briefly remove them from the pan. Pour out the remaining oil and wipe down with a paper towel to remove any burnt bit and leftover starch. Add the chicken back to the pan along with the sauce.
• Toss and cook on a low heat for a couple of minutes to let the chicken soak up the sauce. Top with sliced green onions and sesame if desired and enjoy!

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.

CHINESE LEMON CHICKEN

Steps:

• Place the eggs, salt and pepper in a bowl. Stir to combine.
• Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.
• Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
• Heat 3 inches of oil in a deep pan to 350 degrees F.
• Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken.
• Drain the chicken on paper towels.
• While the chicken is cooking, make the sauce. Place the lemon juice, sugar and water in a small saucepan and bring to a simmer.
• Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Pour the cornstarch mixture into the lemon juice mixture.
• Bring the sauce to a boil. Cook, stirring constantly, for 1-2 minutes or until sauce has thickened.
• Toss the lemon sauce with the chicken. Stir in the lemon zest. Sprinkle with sesame seeds and green onions, then serve immediately.

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.

LEMON CHICKEN RECIPE

Steps:

• Marinate the chicken with the Marinade, for 30 minutes. Mix all the ingredients for the Sauce. Set aside.
• Coat the marinated chicken with the corn starch and all-purpose flour mixture. Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
• Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
• Dish out, top with the white sesame, and serve immediately.

ASIAN HONEY LEMON CHICKEN + MEAL PREP + RECIPE VIDEO

Steps:

• Combine the sauce ingredients together in a medium saucepan. Measure out 3 tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces. Mix well.
• In a large zip-top freezer bag, combine the cornstarch, panko crumbs, salt, and black pepper. Add the chicken and shake well to coat.
• Cook chicken using your preferred method below.
• While the chicken is cooking, heat saucepan with sauce on medium high. Allow to bubble and thicken while whisking and turn off the heat. Taste and adjust seasonings to what you prefer - add additional lemon for tangier, honey for sweeter and sriracha for spicier, if desired.

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.

CHINESE LEMON CHICKEN (WITH VIDEO)

Steps:

• In a mixing bowl with cubed chicken breasts, add zest of half a lemon, egg, salt and pepper. Mix well and marinate for about 15 minutes.
• Coat the marinated cubed chicken breasts into flour.
• In a medium-sized saucepan heat the oil to 350˚F. Deep fry the chicken for about 3-4 minutes until they turn golden brown.
• Remove and drain oil. Set aside.
• In a saucepan, add 1 cup water, lemon juice (about 2 tbsp) and sugar. Bring the mixture to boil.
• Mix the cornstarch with 3 tbsp water, then add the mixture to the frying pan to thicken the sauce. Stir until mixture is smooth and thick.
• Mix in the chicken and toss to coat evenly. Serve and enjoy!

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.