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Lemon Chicken

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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.

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Rate this recipe 4.6/5 (32 Votes)

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

Details

Adapted from chinese.food.com

Preparation

Step 1


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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