chinese lemonade chicken

Name: Chinese Lemonade Chicken
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 8 to 12 medium pieces of chicken breast(planks) skinless and boneless; 1 teaspoon(s) salt; 1/2 teaspoon(s) lemon pepper; 1 1/2 tablespoon(s) soy sauce; 4 large egg yolks only; 1/2 cup(s) all purpose flour; 2 teaspoon(s) cornstarch; - oil for frying; ## SAUCE:; 6 ounce(s) can frozen lemonade concentrate; 3 tablespoon(s) brown sugar, firmly packed; 1/2 teaspoon(s) ground ginger; 2 teaspoon(s) champagne vinegar; 1/2 cup(s) chicken stock; 3 tablespoon(s) honey; 4 tablespoon(s) cornstarch; 3/4 cup(s) cold water; ## GARNISHES; - cooked white rice; - chopped green onion tops

(5 RATINGS)

220 Pinches 2 Photos

Pat Duran

Las Vegas, NV

Updated on May 16, 2012

This is a great recipe and as close to the one I had at a Chinese Restaurant in Canada near Niagara Falls on the Canadian side. It was so tender and the lemon sauce was to die for. It is deep fried and kept warm in the oven - while you make the lemon sauce and cooked rice. Hope you like it. Enjoy.

Rate

prep time 20 Min

cook time 25 Min

method Pan Fry

yield 4-6 servings

Ingredients

8 to 12 medium pieces of chicken breast(planks) skinless and boneless
1 teaspoon salt
1/2 teaspoon lemon pepper
1 1/2 tablespoons soy sauce
4 large egg yolks only
1/2 cup all purpose flour
2 teaspoons cornstarch
- oil for frying
SAUCE:
6 ounces can frozen lemonade concentrate
3 tablespoons brown sugar, firmly packed
1/2 teaspoon ground ginger
2 teaspoons champagne vinegar
1/2 cup chicken stock
3 tablespoons honey
4 tablespoons cornstarch
3/4 cup cold water
GARNISHES
- cooked white rice
- chopped green onion tops

How To Make chinese lemonade chicken

Step 1

chicken: rinse and pat dry chicken pieces. set aside. In a pie tin combine salt,lemon pepper,flour and cornstarch. In another pie tin combine egg yolks and soy sauce, beating well to combine.

Step 2

Preheat a large cast iron skillet and add about 1 inch vegetable oil and heat to medium high. Dip chicken pieces in the flour mixture , shake off excess. then dip into egg mixture coating throughly. Place chicken pieces in hot oil and fry on all sides until golden brown. Be sure not to crowd the pan as they will not brown evenly. Place on an oven safe platter and keep in oven until ready to serve in a 250^ oven. Continue frying chicken pieces until all are fried and in the oven.
Step 3

Sauce: In a medium sauce pan with heavy bottom, add the lemonade,and remaining ingredients, except the cornstarch and cold water. Cook and stir sauce until sugar has dissolved. Combine the cornstarch and water and add to the sauce- stirring to blend and continue stirring until thickened. Remove from heat when thickened.
Step 4

Serve with rice and sauce over chicken on a plate with some chopped green onion tops over all.
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