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.

ChineseLemonChicken1

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.

ChineseLemonChicken2

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.

 

ChineseLemonChicken1

Chinese Lemon Chicken

Marla Hingley
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients
  

Chicken

  • 1/3 cup cornstarch
  • ½ cup cold water divided
  • 2 egg yolks
  • 2 lbs 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
 

  • 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, shaking off excess then place in the hot oil.
  • Fry in batches, flipping until lightly golden on both sides. Set aside on wire rack to drain.
  • 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.
Tried this recipe?Let us know how it was!

 

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