CHINESE LEMON CHICKEN
This scrumptious Chinese Lemon Chicken has an incredibly tasty and crispy coating, served with a delicious lemon sauce and is ready in just 30 minutes! This is a classic Chinese takeout recipe, but can be easily made at home!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 chicken piece, Calories 255 kcal, Carbohydrate 27 g, Protein 16 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 108 mg, Sodium 391 mg, Fiber 1 g, Sugar 9 g
HEALTHY CHINESE LEMON CHICKEN
30 minute Healthy Chinese Lemon Chicken - sticky, crispy chicken pieces coated in a sweet and tangy lemon sauce.
Provided by Sarah
Categories Mains
Time 30m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 376 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Protein 24 grams protein, SaturatedFat 15 grams saturated fat, Sodium 392 milligrams sodium, Sugar 4 grams sugar
CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY
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
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!
CHICKEN.....AUTHENTIC CHINESE LEMON CHICKEN
Make and share this Chicken.....authentic Chinese Lemon Chicken recipe from Food.com.
Provided by Timothy H.
Categories Chinese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 724.2, Fat 65, SaturatedFat 12.2, Cholesterol 73, Sodium 1117.1, Carbohydrate 9.1, Fiber 0.6, Sugar 4.8, Protein 27
LEMON CHICKEN (CHINESE STYLE)
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
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
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
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
EASY HOMEMADE CHINESE LEMON CHICKEN
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
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 LEMON CHICKEN
Found this online on blogchef.net and the poster was "Bobby." This stuff looked DELICIOUS - like Chinese take-out Orange Chicken, but with lemon, and without all the bad stuff that goes into Chinese takeout. Prep time includes refrigerate time.
Provided by ThatSouthernBelle
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 532.6, Fat 13.2, SaturatedFat 2.7, Cholesterol 270.3, Sodium 1686.1, Carbohydrate 28.4, Fiber 0.2, Sugar 17.3, Protein 70.9
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- Add the chicken and tapioca starch to a large shallow bowl and toss together until the chicken is evenly coated.
- Heat the coconut oil in a medium skillet over medium heat. Once the oil is hot, add the chicken and sprinkle it with salt to season. Cook the chicken until fully cooked through, and crispy and golden brown on the outside. Turn off the heat and transfer the cooked chicken to a separate dish and set aside. Using a paper towel, wipe the skillet to get rid off any excess oil.
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