CHINESE LEMON CHICKEN RECIPES

This chinese lemon hen is crispy battered chook breast pieces smothered in a candy and tangy lemon sauce. A remake of the take out classic that tastes just as appropriate as what you’d get in a restaurant.


I constantly order lemon bird at chinese language eating places, but it’s truely quite smooth to make at home! upload some steamed rice and veggies for a whole meal that the entire family will love.

i am on a quest to make all my chinese food favorites at domestic. to this point I’ve conquered some of the classics like red meat and broccoli, kung pao shrimp and egg rolls. next up is this crispy chinese lemon fowl, and it’s an awesome one.

INGREDIENTS
  • 1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
  • 2 eggs lightly beaten
  • salt and pepper to taste
  • 1/2 cup all purpose flour
  • 1/2 cup + 1 tablespoon cornstarch
  • oil for frying canola or vegetable oil
  • 1/2 cup lemon juice
  • 1/3 cup sugar
  • 1/2 cup water
  • 2 teaspoons sesame seeds
  • 2 tablespoons sliced green onions
  • 1 teaspoon grated lemon zest

INSTRUCTIONS
  1. region the eggs, salt and pepper in a bowl. Stir to combine.
  2. region the flour and half of cup of cornstarch in a shallow bowl or on a plate. Stir to combine.
  3. Dip every piece of fowl into the egg mixture, then into the flour. Repeat the manner with all the bird.
  4. heat 3 inches of oil in a deep pan to 350 degrees F.
  5. upload 7-eight portions of bird to the pan. prepare dinner for five minutes or until crispy and golden brown. Repeat the system with the remaining bird.
  6. Drain the hen on paper towels.
  7. at the same time as the chook is cooking, make the sauce. place the lemon juice, sugar and water in a small saucepan and bring to a simmer.
  8. blend 1 tablespoon of cornstarch with 2 tablespoons of cold water. Pour the cornstarch mixture into the lemon juice mixture. 
  9. convey the sauce to a boil. prepare dinner, stirring constantly, for 1-2 mins or till sauce has thickened.
  10. Toss the lemon sauce with the chook. Stir inside the lemon zest. Sprinkle with sesame seeds and green onions, then serve without delay.