Lemon Chicken

This is like the lemon chicken you get from your Chinese take-out place. The egg, cornstarch, and baking powder coating is extra light and crispy.

Photo by Candy H.
Adapted from chinese.food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from chinese.food.com

Ingredients

  • 1

    tablespoon dry sherry

  • 1

    tablespoon soy sauce

  • 1/2

    teaspoon salt

  • 3

    lbs boneless chicken breast halves

  • 2

    large eggs, beaten

  • 1/4

    cup cornstarch

  • 1/2

    teaspoon baking powder

  • 2

    cups vegetable oil

  • 1

    cup chicken broth

  • 1/3

    cup sugar

  • 1

    tablespoon cornstarch

  • 1

    tablespoon lemon juice

  • 1

    teaspoon salt

  • 2

    tablespoons vegetable oil

  • 1

    lemon, sliced

Directions

Combine first 3 ingredients in a large zip-lock bag. Add chicken, and seal bag. Marinate for 15 minutes in the refrigerator. Combine eggs, 1/4 cup cornstarch, and baking powder in a large bowl; stir well. Dip chicken into batter, coating well. Pour 2 cups oil into a large heavy skillet. Fry chicken in hot oil over medium-high heat until golden, turning occasionally. Drain on paper towels. Cut chicken into 1 1/2 inch X 1 inch pieces. Arrange on a serving platter. Combine chicken broth and next 4 ingredients; set aside. Place 2 tbsp oil in a large non-stick skillet; place over medium-high heat until hot. Add lemon slices, and stir fry 30 seconds. Add broth mixture, and stir fry 3 additional minutes or until sauce is thickened and clear. Pour over chicken. Serve immediately.

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