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Chinese Lemon Chicken

Thin slices of chicken, dipped in batter and lightly fried until crisp and golden. Made even better by a drizzling of slightly sweet tangy lemon sauce.

For the chicken, slice each breast in half horizontally then pat dry with paper towel. In a large skillet, fill with oil to ¼” deep and heat over med-high heat.

Whisk together the cornstarch, water and eggs into a bowl until smooth. Dip chicken pieces into batter and fry in large skillet in batches, flipping until lightly golden on both sides. Set aside on wire rack to drain.

In a saucepan, whisk together all the ingredients except the lemon juice. Bring to a boil, stirring frequently until sauce thickens. Remove from heat and stir in lemon juice to taste.

 

Chinese Lemon Chicken
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Serves: 4
Ingredients
Chicken
  • ⅓ cup cornstarch
  • ½ cup cold water, divided
  • 2 egg yolks
  • 2lbs skinless, boneless chicken breasts
  • Oil for frying
Sauce
  • ½ cup water
  • 2 Tbsp cornstarch
  • 4 Tbsp brown sugar (or more to taste)
  • 1 tsp fresh ginger, minced
  • 1 cup GF chicken broth
  • ¼-1/3 cup lemon juice
Instructions
  1. For the chicken, slice each breast in half horizontally then pat dry with paper towel. In a large skillet, fill with oil to ¼ ” deep and heat over med-high heat.
  2. Whisk together the cornstarch, water and eggs into a bowl until smooth. Dip chicken pieces into batter, shaking off excess then place in the hot oil.
  3. Fry in batches, flipping until lightly golden on both sides. Set aside on wire rack to drain.
  4. For the sauce, whisk together all the ingredients except the lemon juice in a saucepan. Bring to a boil, stirring frequently until sauce thickens. Remove from heat and stir in lemon juice to taste.

 

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