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!
TAKEOUT LEMON CHICKEN
Now you can recreate the taste of your favorite Asian takeout dish right in the comfort of your home. I have never tried lemon chicken before, but we enjoyed this. Compliments of Kraft.
Provided by Chef Decadent1
Categories < 30 Mins
Time 29m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet on medium high heat. Add chicken cook until cooked through. Add snow peas and strips of red peppers cook approximately 2 minutes.
- Mix dry Jello powder and cornstarch in a small bowl. Add broth, dressing and garlic, stir until Jello powder is dissolved. Add to skillet Reduce heat to medium cook 3 minutes or until sauce is thickened. Serve over hot rice. I served with egg rolls.
- *You can also jazz it up with 1 1/2 tsp ginger.
Nutrition Facts : Calories 287.3, Fat 7.3, SaturatedFat 1.5, Cholesterol 79.4, Sodium 292, Carbohydrate 26.5, Fiber 1.7, Sugar 21.2, Protein 28.2
LEMON CHICKEN-JUST LIKE TAKE OUT !
Lightly breaded and a distinct lemon flavor, this is a tasty chicken recipe. My teenage son made it, and we were surprised how close it was to our favourite chinese restaraunt. He found it on another site, then changed some things to make it easier ....now we wouldn't make it any other way.
Provided by Chef Dee
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- Cut each chicken breast into 3 pieces then.
- marinate them in the soya sauce.
- Whisk the 1/4 c.cornstarch and baking powder together, then beat in the eggs.
- Chill in refrigerator while you make the sauce.
- In a separate bowl, whisk together the sugar and 2 tablespoons cornstarch. Stir in the lemon juice and chicken broth, then set aside.
- Dip the chicken pieces into the chilled batter, then fry in hot oil in a frying pan until brown.
- Spray a 9x13 glass pan with cooking spray, then lay the chicken in it.
- Using the same frying pan, add 2 tablespoons oil. Slice one of the lemons, and stir fry until they start to brown. Stir in the remaining sauce mixture, continue stirring until the sauce has thickend.
- Pour over the chicken.
- Slice the remaining lemon, and layer over the chicken.
- Bake for 30-40 min's until the chicken is done.
- Serve over steamed or fried rice.
Nutrition Facts : Calories 910.4, Fat 77.7, SaturatedFat 10.7, Cholesterol 137.5, Sodium 713.6, Carbohydrate 25.1, Fiber 0.1, Sugar 17.1, Protein 29.1
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 TAKEOUT-STYLE LEMON CHICKEN
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
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
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