Description
This Chinese Lemon Chicken is a delicious and easy-to-make dish that rivals takeout. Crispy chicken strips are coated in a tangy and sweet lemon sauce, making it a satisfying and flavorful meal.
Ingredients
Units
Scale
For the Chicken:
- 3 large boneless, skinless chicken breasts
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
For the Lemon Sauce:
- 2 tablespoons unsalted butter
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup granulated sugar
- 2/3 cup low-sodium chicken broth
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
For Garnish:
- 2 green onions, chopped
- 1 lemon, cut into wedges
Instructions
- Butterfly Chicken: Slice chicken breasts in half lengthwise to create thinner cutlets.
- Prepare Dredging Stations: In one shallow bowl, whisk together eggs, salt, and pepper. In another bowl, combine cornstarch and flour.
- Dredge Chicken: Dip each chicken cutlet in the egg mixture, then dredge in the flour mixture, ensuring it’s fully coated.
- Fry Chicken: Heat olive oil in a large skillet over medium heat. Fry chicken cutlets in batches until golden brown and crispy. Drain on paper towels.
- Make Lemon Sauce: Remove excess oil from the skillet and add butter. Once melted, add lemon juice, sugar, chicken broth, salt, and cornstarch. Whisk until thickened and smooth.
- Assemble and Serve: Slice the fried chicken into thin strips. Pour lemon sauce over the chicken and toss to coat. Garnish with chopped green onions and lemon wedges. Serve with rice.
Notes
- Color: Add a few drops of yellow food coloring to the sauce for a more vibrant yellow color.
- Crispiness: Drain fried chicken on paper towels to remove excess oil and maintain crispiness.
- Sauce Thickness: Adjust sauce thickness by adding more cornstarch.
- Storage: Store leftover chicken and sauce separately in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 15g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
