Chinese Style Lemon Chicken Recipe 465

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

Ingredients

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

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

Ingredients

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

Ingredients

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

Ingredients

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