Chinese Lemon Chicken

1
Thea Pappalardo

By
@Sassy01

I really expected this to be a little too sweet for my taste, but, surprisingly, it was not. The vinegar takes the edge off the sweetness. Be prepared to dirty lots of dishes, measuring cups and spoons. It is worth it. This recipe was from an old Betty Crocker Chinese cookbook.

Rating:

★★★★★ 7 votes

Comments:
Serves:
4

Ingredients

  • MARINADE

  • 4
    boneless chicken breasts
  • 1
    egg
  • 2 tsp
    cornstarch
  • 1 tsp
    salt
  • 1/4 tsp
    pepper
  • 1 tsp
    finely chopped fresh ginger
  • BATTER

  • 1/4 c
    flour
  • 1/4 c
    water
  • 2 Tbsp
    cornstartch
  • 2 Tbsp
    vegetable oil
  • 1/4 tsp
    baking soda
  • 1/4 tsp
    salt
  • ·
    reserved marinade
  • SAUCE

  • 1 Tbsp
    cornstarch
  • 1 Tbsp
    water
  • 1/3 c
    chicken broth
  • 1/8 c
    sugar
  • 3 Tbsp
    lemon juice
  • 2 Tbsp
    light corn syrup
  • 2 Tbsp
    vinegar (i used rice vinegar)
  • 1 Tbsp
    vegetable oil
  • 1 tsp
    soy sauce
  • 1 tsp
    finely chopped garlic
  • GARNISH

  • 1/8
    lemon, thinly sliced
  • ·
    marashino cherries

How to Make Chinese Lemon Chicken

Step-by-Step

  1. Slice each chicken breast lengthwise to make 2 thin cutlets. Place chicken in a shallow dish. Mix the marinade ingredients and pour over chicken, turning cutlets to coat. Cover and refrigerate for at least 30 minutes.
  2. Remove chicken from marinade and reserve marinade. Combine marinade with batter ingredients and stir until smooth.
  3. Heat 1 1/2 inches of oil in wok or skillet until 350. Dip chicken pieces, one at a time, in batter to coat both sides. Fry 2 pieces of chicken at a time until golden brown and cooked through, about 5 minutes. Drain on paper towels. Cut each piece of chicken into 1" slices, using a very sharp knife and place on a warm platter. Keep warm while remaining chicken is frying.
  4. SAUCE-Mix cornstarch and water and set aside. Heat remaining sauce ingredients to boiling. Stir in cornstarch mixture. Cook and stir 10 seconds or until thickened. Reduce heat to a simmer and cook an additional 30 seconds. Pour sauce over chicken and garnish with lemon slices and cherries.
  5. Serve over rice.

Printable Recipe Card

About Chinese Lemon Chicken

Course/Dish: Chicken
Regional Style: Asian



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