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 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.

LEMON CHICKEN

Steps:

• Combine first 3 ingredients in a large zip-lock bag. Add chicken, and seal bag. Marinate for 15 minutes in the refrigerator.
• Combine eggs, 1/4 cup cornstarch, and baking powder in a large bowl; stir well. Dip chicken into batter, coating well.
• Pour 2 cups oil into a large heavy skillet. Fry chicken in hot oil over medium-high heat until golden, turning occasionally. Drain on paper towels. Cut chicken into 1 1/2 inch X 1 inch pieces. Arrange on a serving platter.
• Combine chicken broth and next 4 ingredients; set aside. Place 2 tbsp oil in a large non-stick skillet; place over medium-high heat until hot. Add lemon slices, and stir fry 30 seconds. Add broth mixture, and stir fry 3 additional minutes or until sauce is thickened and clear. Pour over chicken. Serve immediately.

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:

• 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.

CHICKEN.....AUTHENTIC CHINESE LEMON CHICKEN

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.

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 LEMON CHICKEN

Steps:

• For marinade, combine 1 Tbsp of the oil, the soy sauce, sherry and pepper in a small bowl. Place chicken in a shallow dish. Rub marinade over chicken. Coat lightly with cornstarch. Refrigerate at least 30 minutes.
• For lemon sauce, in a small saucepan over medium-high heat, combine sugar, ketchup, lemon juice, 1 tsp oil, salt, and 3/4 c water. Bring to a boil, stirring occaisionally. Add dissovled cornstarch and stir until slightly thickened. Keep warm.
• In a wok or large frying pan, heat remaining oil. Add chicken stir-fry over medium-high heat until golden brown on each side, about 8 minutes. Remove with tongs and cut into 3/4" wide strips. Set aside and cover with foil to keep warm.
• Add snow peas, bamboo shoots, and water chestnuts to work and stir-fry 2 minutes; transfer to heated serving plattter. Top with chicken and spoon lemon sauce over all.