Best Chinese Style Lemon Chicken Recipes

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CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY



Chinese Take-Away-Style Lemon Chicken Recipe by Tasty image

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

¼ lb chicken breast, diced
½ lemon lemon zest
1 teaspoon garlic, crushed
1 tablespoon soy sauce
salt, to taste
pepper, to taste
½ cup flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
½ lemon lemon zest
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour

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 MARMALADE CHICKEN



Chinese-style lemon marmalade chicken image

Chicken thighs basted in lemon, ginger and soy sauce and roasted in the oven - perfect with a side of egg-fried rice or stir-fried noodles

Provided by Good Food team

Time 45m

Number Of Ingredients 9

200g lemon marmalade
2 garlic cloves , crushed
small knob of ginger , peeled and finely grated (about 1 tbsp)
1 tbsp soy sauce
1 tsp sunflower oil
juice and zest 1 lemon
8 chicken thighs , skin on and bone in
2 spring onions , sliced diagonally
rice and stir-fried Tenderstem broccoli, to serve

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.

Nutrition Facts : Calories 249 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Protein 21 grams protein, Sodium 0.9 milligram of sodium

LEMON CHICKEN (CHINESE STYLE)



Lemon Chicken (Chinese Style) image

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

2 whole boneless chicken breasts
2 garlic cloves, minced
1/2 teaspoon gingerroot, minced
1/8 teaspoon salt & pepper
1/4 cup flour
1 egg, beaten
1 cup panko breadcrumbs (japanese bread crumbs)
3 cups oil (for frying)
1/3 cup lemon juice
1/3 cup water
1/3 cup sugar
1/8 teaspoon white pepper
1 tablespoon cornstarch
1 dash salt

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 TAKEOUT-STYLE LEMON CHICKEN



Chinese Takeout-Style Lemon Chicken image

Find out how we gave this classic Chinese Takeout-Style Lemon Chicken its sweet and zingy lemon flavor. Try this lemon chicken entrée tonight!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 Tbsp. cornstarch
1/2 cup fat-free reduced-sodium chicken broth
2 Tbsp. KRAFT Zesty Italian Dressing
2 cloves garlic, minced
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into thin strips
2 cups snow peas (about 6 oz.), trimmed
1 red pepper, cut into thin strips
2 cups hot cooked long-grain white rice

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.

Nutrition Facts : Calories 400, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

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



Chinese-Style Lemon Chicken Recipe - (4.6/5) image

Provided by á-23189

Number Of Ingredients 10

1/2 cup cornstarch
3/4 cup water
2 egg yolks
2 lbs (aprx 4) skinless, boneless chicken breast halves
2 cup cooking oil
3 tablespoon brown sugar
1 tablespoon fresh ginger, minced
1 cup chicken broth
1/3 cups fresh lemon juice
1/2 cups diced scallions

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 TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY



Chinese Take-Away-Style Lemon Chicken Recipe by Tasty image

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 @MakeItYours

Number Of Ingredients 16

¼ lb chicken breast, diced
½ lemon lemon zest
1 teaspoon garlic, crushed
1 tablespoon soy sauce
salt, to taste
pepper, to taste
½ cup flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
½ lemon lemon zest
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour

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!



Chinese style Lemon Chicken! image

I no longer remember where I ran across this recipe, but one of the ingredients had me so intrigued, that it was a must try, and what a hit it was! I t was voted favorite recipe in one of my cooking classes. :-0

Provided by Ingrid Parker

Categories     Chicken

Time 30m

Number Of Ingredients 9

1 lb. boneless skinless chicken breast
1 t vegetable oil
6 oz. (about 2 cups) snow pea pods, cut in half on the bias
1 box (regular size) lemon jello (i use sugar free)
1 tbsp. cornstarch
1/2 cup chicken broth
2 tsp. white balsamic vinegar see note @ bottom
2 cloves garlic minced
1 small red pepper, cut into thin strips.

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.

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