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

Marla Hingley

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 4

Ingredients

  

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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.

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