Lemon Chicken Just Like Take Out Food

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!

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.

LEMON CHICKEN-JUST LIKE TAKE OUT !

Steps:

• Preheat oven to 325.
• Cut each chicken breast into 3 pieces then.
• marinate them in the soya sauce.
• Whisk the 1/4 c.cornstarch and baking powder together, then beat in the eggs.
• Chill in refrigerator while you make the sauce.
• In a separate bowl, whisk together the sugar and 2 tablespoons cornstarch. Stir in the lemon juice and chicken broth, then set aside.
• Dip the chicken pieces into the chilled batter, then fry in hot oil in a frying pan until brown.
• Spray a 9x13 glass pan with cooking spray, then lay the chicken in it.
• Using the same frying pan, add 2 tablespoons oil. Slice one of the lemons, and stir fry until they start to brown. Stir in the remaining sauce mixture, continue stirring until the sauce has thickend.
• Pour over the chicken.
• Slice the remaining lemon, and layer over the chicken.
• Bake for 30-40 min's until the chicken is done.
• Serve over steamed or fried 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.

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

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.