Best Chinese Lemon Chicken Recipes

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.

HOMEMADE CHINESE LEMON CHICKEN

Steps:

• To Marinate: Place chicken in a nonporous glass dish or bowl. In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper; pour mixture over chicken, cover dish and marinate for at least 1 hour.
• Dip marinated chicken in cornflour and sautee in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
• To Make Sauce: Bring 1/2 cup water to boil in a small saucepan; dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.
• Cut chicken into bite size pieces and pour sauce over all; sprinkle with toasted sesame seeds and serve.

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-STYLE LEMON MARMALADE CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the marmalade, garlic, ginger, soy, oil and half the lemon juice. Arrange the chicken thighs on a baking tray lined with foil and spoon over half the marmalade mixture. Roast in the oven for 15 mins.
• Baste the chicken with the marmalade mix from the bottom of the tray, then spoon over the remaining marmalade mix and cook for another 10 mins. Baste again, then cook for a further 10-15 mins until the chicken is cooked through and golden.
• Squeeze over the remaining lemon juice, and sprinkle with the zest and spring onions. Serve with rice and stir-fried Tenderstem broccoli.

LEMON CHICKEN (CHINESE STYLE)

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

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:

• 1. Slice each chicken breast lengthwise to make 2 thin cutlets. Place chicken in a shallow dish. Mix the marinade ingredients and pour over chicken, turning cutlets to coat. Cover and refrigerate for at least 30 minutes.
• 2. Remove chicken from marinade and reserve marinade. Combine marinade with batter ingredients and stir until smooth.
• 3. Heat 1 1/2 inches of oil in wok or skillet until 350. Dip chicken pieces, one at a time, in batter to coat both sides. Fry 2 pieces of chicken at a time until golden brown and cooked through, about 5 minutes. Drain on paper towels. Cut each piece of chicken into 1" slices, using a very sharp knife and place on a warm platter. Keep warm while remaining chicken is frying.
• 4. SAUCE-Mix cornstarch and water and set aside. Heat remaining sauce ingredients to boiling. Stir in cornstarch mixture. Cook and stir 10 seconds or until thickened. Reduce heat to a simmer and cook an additional 30 seconds. Pour sauce over chicken and garnish with lemon slices and cherries.
• 5. Serve over rice.

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:

• 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.

CHINESE TAKEOUT LEMON CHICKEN

Steps:

• Heat oil on medium high heat, and add chicken. Cook 4mins or until cooked through, stirring occassionally. Add snow peas and peppers; cook and stir 2mins.
• Mix dy gelatin and cornstarch in small bowl. Add broth, dressing, ginger, nutmeg and garlic; stir until gelatin is dissolved.
• Add to skillet, reduce heat to medium; cook 3 mins or until sauce is thickened, stirring frequently.
• ******Serve over hot Jasmine rice*****************.

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.

SLOW COOKER CHINESE LEMON CHICKEN WITH BROCCOLI RECIPE - (4.5/5)

Steps:

• 1. Cut chicken into large chunks. Dredge in flour and shake off excess, 2. Brown chicken in a skillet with olive oil. (The chicken does not have to be cooked through; just browned on the outside.) 3. Place chicken into crockpot. Mix the rest of the ingredients (except for broccoli and rice) in a separate bowl and pour over the top of chicken pieces. Stir. 4. Cover and cook on high for 4 hours or low for 6-8 hours. 5. When chicken is done, steam broccoli on stovetop or microwave until tender, but still a bit crunchy. Add to slow cooker and stir to coat. 6. Serve chicken with carrots and broccoli over rice, drizzle with remaining sauce.

CHINESE TAKEOUT-STYLE LEMON CHICKEN

Steps:

• Combine dry gelatin mix and cornstarch in medium bowl. Add broth, dressing and garlic; stir until gelatin is completely dissolved.
• Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. or until done, stirring occasionally. Add snow peas and peppers; cook and stir 2 min.
• Stir gelatin mixture; add to ingredients in skillet. Cook on medium heat 3 min. or until sauce is thickened, stirring frequently. Serve over rice.

CHINESE-STYLE LEMON CHICKEN RECIPE - (4.6/5)

Steps:

• Combine the cornstarch, 1/4 cup water and the egg yolks into a bowl, whisk until smooth. Dip the chicken breasts and coat each piece thoroughly. Heat 2 cups oil in a wok. Fry chicken breasts until brown then place the chicken in a paper towel. Stir in 1/2 cup water and broth in medium saucepan, place 2 tablespoon cornstarch, brown sugar and ginger.. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute. Remove from heat, add in lemon juice. Slice chicken into thin pieces. Arrange slightly over lapping on serving dish. Pour sauce over, sprinkle with scallions. Serves 4

CHINESE LEMON CHICKEN

Steps:

• In a large bowl combine the chicken pieces, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes. In a small bowl, whisk together 1/4 cup cornstarch and the baking powder; beat in eggs to form a batter. Coat chicken pieces with batter and set aside. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Working in batches, fry chicken pieces in hot oil until browned. Transfer to paper towel-lined plate. In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in small saucepan and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken 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!

CHINESE STYLE LEMON CHICKEN!

Steps:

• 1. Heat oil in a large skillet on med.-high. Add chicken and cook 5-6 minutes, depending on size of strips, until cooked through and turning a few times.
• 2. Add pea pods and pepper strips. Cook tossing a few minutes. You want them tender crisp.
• 3. Combine Jello, cornstarch in a small bowl. Add broth balsamic vinegar and garlic. Stir well. Add to skillet, reduce heat to medium and stirring cook until sauce thickens. Serve over rice.
• 4. NOTE: White Balsamic Vinegar comes in small bottles and the best know brand is: ALESSI. It is not clear as one would expect, but sort of a light caramel color. It also comes in several flavors, like pear fig raspberry and is delicious just on its own sprinkled on salad greens. If you don't want to invest in it USE RICE WINE VINEGAR AND A PINCH OF SUGAR INSTEAD.

BAKED LEMON CHICKEN WITH CHINESE LEMON SAUCE

Steps:

• Cut each chicken breast half lengthwise. Mix egg white and water in a medium glass or plastic bowl. Add chicken; turn to coat both sides and let stand 10 minutes.
• Heat oven to 450 degrees. Spray nonstick cookie sheet with cooking spray. Remove chicken from egg mixture; discard egg mixture. Mix flour, baking soda and red pepper in a large resealable plastic bag. Add 1 chicken piece at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
• Bake uncovered for 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes;slice each piece into 5 slices. Pour sacue over chicken. Garnish with lemon slices and green onion.
• Chinese Lemon Sauce: Heat all ingredients except cornstarch and cold water to boiling in 1-quart suacepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
• This meal is excellent with steamed broccoli.

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.