I LOVE lemon chicken… and have wanted to learn how to cook it for a long time. I ran across this recipe for Lemon Chicken a while ago but never had gotten around to buying the chicken and lemons at the same time…anyway I tried this recipe tonight – it was way easier than I expected and tasted pretty darn good! I still love the restaurant lemon chicken but this was great for an at home version. I’ll definitely make this again (though not often due to fat,etc not taste).

Here’s the recipe:

Ingredients:
2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)
Marinade-
2 tablespoons soy sauce
½ teaspoon salt
Batter-
2 large eggs
¼ cup cornstarch
½ teaspoon baking powder
1 pinch white pepper
oil (for frying)
Sauce-
1/3 cup sugar
1 cup chicken broth
1 ½ tablespoons cornstarch
2 tablespoons lemon juice
¾ teaspoon salt
3 slices of lemon (peeled)
2 tablespoons oil
yellow food coloring (optional)

Step 1: Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt. Cover and marinate in the refrigerator for 30 minutes.
Step 2: To make the batter – beat 2 large eggs with ¼ cup of cornstarch, a pinch of white pepper and baking powder.  Coat the chicken with the batter.
Step 3: Heat deep fryer to 350 degrees and deep-fry in batches until chicken is fully cooked. Drain on paper towels and set aside. You can also cook the chicken using a wok if you don’t have a deep fryer.

Step 4: Now, to make the lemon sauce – combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, and ¾ teaspoon salt (if using food coloring you can add it now). Mix until well combined and add 3 slices of lemon to the sauce mixture.
Step 5: Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear. Remove lemon slices and pour the sauce over the chicken and mix. Best served with rice and broccoli.

 

 

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