Chinese Lemon Chicken Breast 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 LEMON CHICKEN



Chinese Lemon Chicken image

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

3 large chicken breasts (boneless, skinless)
2 large eggs
½ teaspoon salt
½ teaspoon black pepper
2 tablespoon olive oil
½ cup cornstarch
¼ cup all-purpose flour
2 tablespoon butter (unsalted)
½ cup lemon juice (freshly squeezed)
¼ cup sugar (granulated)
⅔ cup chicken broth (low sodium)
¼ teaspoon salt
1 tablespoon cornstarch
2 green onions (chopped)
1 lemon (cut in wedges)

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

EASY HOMEMADE CHINESE LEMON CHICKEN



Easy Homemade Chinese Lemon Chicken image

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

1 cup soy sauce
1 large egg
¼ cup lemon juice
2 tablespoons rice vinegar
2 teaspoons white sugar
1 teaspoon Chinese hot prepared mustard
4 skinless, boneless chicken breasts, cut into small chunks, or more to taste
½ cup cornstarch
2 tablespoons canola oil
1 cup chicken broth
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon cornstarch

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

LEMON CHICKEN BREASTS



Lemon Chicken Breasts image

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

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.

CHINESE LEMON CHICKEN



Chinese Lemon Chicken image

Make and share this Chinese Lemon Chicken recipe from Food.com.

Provided by startnover

Categories     Chicken Breast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 1/4 lbs chicken breasts, cut into bite-size pieces
1 egg (beaten)
1 tablespoon cornstarch
2 tablespoons soy sauce
1/2 cup sugar
2 teaspoons chicken bouillon granules
1/2 teaspoon garlic powder
2 tablespoons cornstarch
1 cup water
1/2 cup lemon juice (I use more)
2 tablespoons ketchup
cornstarch, for dipping
vegetable oil (for frying)

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.

Nutrition Facts : Calories 539.8, Fat 19.4, SaturatedFat 5.6, Cholesterol 183.2, Sodium 1247, Carbohydrate 47.4, Fiber 0.4, Sugar 37.1, Protein 43.4

CHICKEN.....AUTHENTIC CHINESE LEMON CHICKEN



Chicken.....authentic Chinese Lemon Chicken image

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

1 lb boneless chicken breast, -cut in 1 1/2-inch cubes
1 egg white
1 teaspoon salt
2 teaspoons cornstarch
1 cup peanut oil
1/2 cup homemade chicken broth
2 tablespoons fresh lemon juice
1 tablespoon sugar
1 tablespoon light soy sauce
2 teaspoons rice wine
1 tablespoon garlic, finely sliced
2 dried and crushed red chilies
1 tablespoon grated lemon zest
1 teaspoon cornstarch, blended with 1 teaspoon water

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 LEMON CHICKEN



Chinese Lemon Chicken image

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

2 boneless skinless chicken breast halves (5 ounces each)
1 teaspoon plus 1/4 cup cornstarch, divided
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1/3 cup packed brown sugar
1/3 cup water
1/3 cup cider vinegar
1 large lemon, thinly sliced and seeds removed
1 egg, lightly beaten
Oil for deep-fat frying
1-1/2 cups cooked long grain rice

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.

CHINESE TAKEOUT LEMON CHICKEN



Chinese Takeout Lemon Chicken image

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

1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
½ teaspoon ground cloves
2 large eggs
1 tablespoon lemon zest
1 cup panko bread crumbs
4 skinless, boneless chicken breasts, trimmed and pounded thin
½ cup canola oil
⅔ cup white sugar
½ cup water
½ cup lemon juice
3 tablespoons cornstarch

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

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