Chinese Style Lemon Chicken Recipe 47

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 LEMON CHICKEN

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.

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.

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

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.

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.

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.