Chinese Lemon Chicken
This Chinese lemon chicken is crispy battered chicken breast pieces smothered in a sweet and tangy lemon sauce, a remake of the take out classic that tastes just as good as what you'd get in a restaurant!
Equipment
- shallow bowl
- Deep Pan
- small saucepan
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1 inch pieces
- 2 eggs lightly beaten
- salt and pepper to taste
- 0.5 cup all purpose flour
- 0.5 cup cornstarch
- 1 tablespoon cornstarch
- oil for frying (canola or vegetable oil)
- 0.33 cup lemon juice
- 0.33 cup sugar
- 0.5 cup water
- 2 teaspoons sesame seeds
- 2 tablespoons sliced green onions
- 1 teaspoon grated lemon zest
Instructions
- Place the eggs, salt and pepper in a bowl. Stir to combine.
- Place the flour and 0.5 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.
- Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
- Heat 3 inches of oil in a deep pan to 350 degrees F.
- Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken.
- Drain the chicken on paper towels.
- While the chicken is cooking, make the sauce. Place the lemon juice, sugar and water in a small saucepan and bring to a simmer.
- Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Pour the cornstarch mixture into the lemon juice mixture.
- Bring the sauce to a boil. Cook, stirring constantly, for 1-2 minutes or until sauce has thickened.
- Toss the lemon sauce with the chicken. Stir in the lemon zest. Sprinkle with sesame seeds and green onions, then serve immediately.
Nutrition
Serving: 1servingCalories: 323kcalCarbohydrates: 40gProtein: 27gFat: 14gSaturated Fat: 1gCholesterol: 127mgSodium: 156mgPotassium: 471mgSugar: 11gVitamin A: 115IUVitamin C: 9.2mgCalcium: 20mgIron: 1.4mg
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