CHINESE LEMON CHICKEN
Chicken in lemon sauce has an incredible citrus flavor. If you love orange chicken, you will love this Chinese lemon chicken recipe. Crispy nuggets of chicken are served with a tangy Chinese lemon sauce. It has that authentic restaurant flavor that you love but costs less to make.
Provided by Mariam E.
Categories Main Dish
Time 40m
Number Of Ingredients 21
Steps:
- Combine the cubed chicken with cornstarch, soy sauce, egg, salt and pepper. Marinate for 10 minutes.
- Dredge the chicken cubes in all purpose flour and make sure the chicken pieces are evenly coated .
- Deep fry the chicken cubes until crisp and golden for 4-5 minutes. Set aside.
- Meanwhile in a medium bowl combine the chicken broth, soy sauce, sugar, lemon juice, lemon zest, cornstarch, salt and pepper. Mix the sauces and keep it aside.
- Heat a medium pan, add oil, ginger and garlic. Saute for 2 minutes. Add the sauce mixture and cook for a couple of minutes until the sauce slightly thickens.
- Transfer the chicken back to the pan and toss the chicken until coated.
- Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm with lemon wedges on the side.
Nutrition Facts : Calories 673 kcal, Carbohydrate 91 g, Protein 58 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 147 mg, Sodium 1979 mg, Fiber 3 g, Sugar 24 g, UnsaturatedFat 3 g, ServingSize 1 serving
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!
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
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
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
CHINESE LEMON CHICKEN
Make and share this Chinese Lemon Chicken recipe from Food.com.
Provided by SuzV2796
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 396.6, Fat 23.7, SaturatedFat 4.2, Cholesterol 82.3, Sodium 615.6, Carbohydrate 14.9, Fiber 1.5, Sugar 7.4, Protein 31
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