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 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!
LEMON CHICKEN (CHINESE STYLE)
Make and share this Lemon Chicken (Chinese Style) recipe from Food.com.
Provided by Pikake21
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
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.
CHINESE-STYLE LEMON CHICKEN RECIPE - (4.6/5)
Provided by á-23189
Number Of Ingredients 10
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
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
CHINESE LEMON CHICKEN
Make and share this Chinese Lemon Chicken recipe from Food.com.
Provided by t_ballet
Categories Chicken Breast
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- To Marinate: In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper;add chicken, cover dish and marinate for at least 1 hour.
- Dip marinated chicken in cornflour and saute in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
- To Make Sauce: Bring 1/2 cup water to boil in a small saucepan.
- Dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 616.2, Fat 18.8, SaturatedFat 5.1, Cholesterol 185.8, Sodium 1526.6, Carbohydrate 77.8, Fiber 0.7, Sugar 21.4, Protein 34.3
CHINESE LEMON CHICKEN
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
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.
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