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!
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
EASY HOMEMADE CHINESE LEMON CHICKEN
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
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
LEMON CHICKEN
I've been going thru old cookbooks lately and found a Betty Crocker Chinese booklet from 1981. I love lemon chicken and this recipe sounds good and the photo looks like what I've ordered from restaurants. It also has directions on how to make this a day ahead. I've posted this the way the recipe was written, but I think I'll just try it with skinless, boneless, chicken breasts, lol.
Provided by lazyme
Categories Chicken Breast
Time 47m
Yield 8 serving(s)
Number Of Ingredients 28
Steps:
- Remove bones and skin from chicken; cut each breast into fourths.
- Place chicken in shallow glass or plastic dish.
- Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce and 1/4 teaspoon white pepper; pour over chicken.
- Turn chicken to coat both sides.
- Cover and refrigerate 30 minutes.
- Remove chicken from marinade; reserve marinade.
- Heat vegetable oil (1 1/2 inches) in wok to 350ºF.
- Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt.
- Dip chicken pieces one at a time into batter.
- Fry 2 pieces at a time until light brown, 3 minutes.
- Drain on paper towel.
- Increase oil temperature to 375ºF.
- Fry chicken all at one time until golden brown, turning once, about 2 minutes.
- Drain on paper towel.
- Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter.
- Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, the catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling.
- Mix 1 tablespoon cornstarch and 1 tablespoon water; stir into sauce.
- Cook and stir until thickened, about 10 seconds.
- Remove lemon peel.
- Garnish with lemon slices; pour sauce over chicken.
- Do-ahead Directions:
- After frying chicken 3 minutes, cover and refrigerate no longer than 24 hours.
- Prepare sauce (remove lemon peel); cover and refrigerate no longer than 24 hours.
- Just before serving, prepare lemon slices.
- Heat vegetable oil (1 1/2 inches) in wok to 375ºF.
- Fry chicken all at one time until hot, turning once, 2 minutes.
- Cut each piece crosswise into 5 or 6 pieces; place in single layer on platter.
- Heat sauce to boiling, stirring occasionally.
- Garnish with lemon slices; pour sauce over chicken.
Nutrition Facts : Calories 280.2, Fat 14.3, SaturatedFat 3, Cholesterol 72.8, Sodium 718, Carbohydrate 22, Fiber 0.9, Sugar 10.9, Protein 17
CHINESE LEMON CHICKEN
Make and share this Chinese Lemon Chicken recipe from Food.com.
Provided by startnover
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together the egg, 1T cornstarch and soy sauce.
- Place in a gallon size ziplock with the chicken and allow to marinade 10 minutes or more.
- Heat oil in pan -- while it is heating dip each piece in additional cornstarch and place in frypan cooking till done and golden brown.
- Sauce:.
- Mix first 4 sauce ingredients in a sauce pan.
- Add water, juice, and ketchup whisking to prevent lumps.
- Cook till thick and clear and serve with chicken over rice or use as dipping sauce and "chicken nuggets".
- Cook time is approximate.
Nutrition Facts : Calories 539.8, Fat 19.4, SaturatedFat 5.6, Cholesterol 183.2, Sodium 1247, Carbohydrate 47.4, Fiber 0.4, Sugar 37.1, Protein 43.4
CHINESE LEMON CHICKEN
Found this online on blogchef.net and the poster was "Bobby." This stuff looked DELICIOUS - like Chinese take-out Orange Chicken, but with lemon, and without all the bad stuff that goes into Chinese takeout. Prep time includes refrigerate time.
Provided by ThatSouthernBelle
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt. Cover and marinate in the refrigerator for 30 minutes.
- To make the batter - beat 2 large eggs with ¼ cup of cornstarch, a pinch of white pepper and baking powder. Coat the chicken with the batter.
- Heat deep fryer to 350 degrees and deep-fry in batches until chicken is fully cooked. Drain on paper towels and set aside. You can also cook the chicken using a wok if you don't have a deep fryer.
- Now, to make the lemon sauce - combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, and ¾ teaspoon salt (if using food coloring you can add it now). Mix until well combined and add 3 slices of lemon to the sauce mixture.
- Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear. Remove lemon slices and pour the sauce over the chicken and mix.
Nutrition Facts : Calories 532.6, Fat 13.2, SaturatedFat 2.7, Cholesterol 270.3, Sodium 1686.1, Carbohydrate 28.4, Fiber 0.2, Sugar 17.3, Protein 70.9
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 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
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.
CHICKEN.....AUTHENTIC CHINESE LEMON CHICKEN
Make and share this Chicken.....authentic Chinese Lemon Chicken recipe from Food.com.
Provided by Timothy H.
Categories Chinese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 724.2, Fat 65, SaturatedFat 12.2, Cholesterol 73, Sodium 1117.1, Carbohydrate 9.1, Fiber 0.6, Sugar 4.8, Protein 27
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