LEMON CHICKEN
There are many versions of this popular Cantonese pairing, and they are almost always too sweet-sometimes abominably so. I've reduced the sugar in this one, so it's more sour and savory. I do love the chicken fried, but you can also steam or stir-fry it; both variations are faster and easier than the main recipe. In any case, serve the chicken over white rice.
Yield makes 4 servings
Number Of Ingredients 15
Steps:
- Place the first 7 ingredients in a bowl and combine thoroughly. Cover, refrigerate, and marinate for at least 30 minutes and up to 2 hours. When ready to cook, pour 2 inches of oil in a deep heavy skillet or saucepan and heat to about 375°F (use an instant-read thermometer to check, or add a pinch of flour to the oil; it will sizzle at the right temperature). Remove the chicken from the marinade and coat with the egg and then the flour; carefully slide the chicken into the oil. Do not overcrowd; cook in batches if necessary. Cook, turning once, until golden brown and cooked through, about 7 minutes. Remove and drain on paper towels.
- Meanwhile, in a medium saucepan, combine the lemon juice, chicken stock, sugar, and cornstarch and cook over medium-low heat, stirring occasionally, until the sugar is dissolved and the mixture thickens. Taste and season with salt, then turn the chicken pieces in the sauce and serve.
- Omit the egg and flour. Heat 3 tablespoons corn, grapeseed, or other neutral oil in a wok or large nonstick skillet over medium-high heat. Add the chicken and cook until it loses its pinkness. Stir in the ginger and cook until fragrant, about 10 seconds. Add the soy sauce, oyster sauce if you're using it, wine, pepper, lemon juice, stock, sugar, and cornstarch. Mix everything together thoroughly and cook until the sauce thickens. Season to taste with salt, garnish with scallion, and serve.
- Omit the egg, flour, stock, and cornstarch. Place the chicken in a bowl with the ginger, soy sauce, oyster sauce if you're using it, wine, pepper, lemon juice, and sugar. Combine everything thoroughly, cover, refrigerate, and marinate for at least 30 minutes and up to 2 hours.When ready to cook, set up a steaming rack over at least 2 inches of water. Transfer the chicken to a heatproof plate and pour the marinade over it. Steam until the chicken is cooked through, about 20 minutes. Season to taste with salt, garnish with scallion, and serve.
CHICKEN.....AUTHENTIC CHINESE LEMON CHICKEN
Make and share this Chicken.....authentic Chinese Lemon Chicken recipe from Food.com.
Provided by Timothy H.
Categories Chinese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 724.2, Fat 65, SaturatedFat 12.2, Cholesterol 73, Sodium 1117.1, Carbohydrate 9.1, Fiber 0.6, Sugar 4.8, Protein 27
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 TAKEOUT LEMON CHICKEN
This lemon chicken is for when you're craving Chinese food, but no one delivers. Serve with rice and vegetables.
Provided by Sorenwriter
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 532.4 calories, Carbohydrate 85.5 g, Cholesterol 157.6 mg, Fat 9.2 g, Fiber 1.5 g, Protein 33.1 g, SaturatedFat 2.1 g, Sodium 706.7 mg, Sugar 34.6 g
CHINESE LEMON CHICKEN
Sometimes I make this Chinese lemon chicken the day before; it really brings out the flavor. This recipe is so good and well worth the time!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 582 calories, Fat 8g fat (2g saturated fat), Cholesterol 175mg cholesterol, Sodium 122mg sodium, Carbohydrate 88g carbohydrate (36g sugars, Fiber 1g fiber), Protein 35g protein.
CANTONESE CHICKEN
From Company's Coming cookbook. I've adjusted the recipe for 2 servings. This is a thin sauce but so tasty spooned over the chicken and mashed potatoes. Prep time does not include marinating. Easily doubled.
Provided by Dorel
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Arrange chicken in dish just big enough to hold 2 breasts flat.
- Mix remaining ingredients well.
- Spoon over chicken, cover and marinate in fridge at least 1 hour.
- Turn chicken over and marinate at least 1 more hour.
- Bake, covered at 375* for 20 minutes.
- Baste chicken and bake uncovered for about 20 more minutes or until tender.
Nutrition Facts : Calories 336.7, Fat 2.9, SaturatedFat 0.8, Cholesterol 131.7, Sodium 1236.7, Carbohydrate 21.9, Fiber 0.3, Sugar 20.2, Protein 54.4
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