Leeann Chin Lemon Chicken

Leeann Chin Lemon Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    lbs boneless, skinless chicken breast

  • 1

    Tbsp vegetable oil

  • 1

    egg

  • 2

    tsp of corn starch

  • 1

    tsp of salt

  • 1

    tsp of soy sauce

  • ¼

    tsp of pepper

  • Vegetable oil for frying

  • ¼

    cup of flour

  • ¼

    cup of water

  • 2

    Tbsp of corn starch

  • 2

    Tbsp of vegetable oil

  • ¼

    tsp of baking soda

  • ¼

    tsp of salt

  • Lemon Sauce

  • ½

    cup of chicken broth

  • ¼

    cup of honey

  • 3

    Tbsp of fresh lemon juice

  • 2

    Tbsp of light corn syrup

  • 2

    Tbsp of light vinegar (Rice vinegar is fine, but will be milder flavored)

  • 1

    Tbsp of vegetable oil

  • 1

    tsp of ketchup

  • 1

    clove of garlic minced

  • ½

    tsp of salt

  • Dash of pepper

  • Rind/peel of ½ of a lemon with the pith removed

  • 1

    Tbsp of corn starch

  • 1

    Tbsp of water

  • ½

    lemon thinly sliced for garnishing

  • ANOTHER LEEANN CHIN LEMON SAUCE FOR LEMON CHICKEN

  • In a large sauce pan, over medium heat, add all of the ingredients except the corn starch and water. Bring to a simmer. Mix together the water and cornstarch until corn starch is dissolved. Stir in to the sauce and cook until thickened, about 30 to 60 seconds. Remove lemon peel and pour over the chicken

  • ½

    cup chicken broth OR ½ tsp chicken granules or ½ cube chicken bouillon

  • ¼

    cup of honey (replace with maple syrup)

  • 3

    Tbsp of fresh lemon juice

  • 2

    Tbsp of light corn syrup

  • 2

    Tbsp of light vinegar

  • 1

    Tbsp of vegetable oil

  • 1

    tsp of ketchup

  • 1

    clove of garlic minced

  • ½

    tsp of salt

  • dash of pepper

  • Rind/peel of ½ of a lemon with the pith removed

  • 1

    Tbsp of corn starch

  • 1

    Tbsp of water

Directions

Chicken Directions: Cut each chicken breast into fourths. Place chicken in a shallow glass dish. Mix the 1 Tbsp of vegetable oil, 1 egg, 2 tsp of corn starch, 1 tsp of salt, soy sauce and 1/4 tsp of pepper. Pour over the chicken, and turn to coat both sides. Remove the chicken from the marinade, and reserve the marinade. Heat vegetable oil to 350° in a wok or frying pan. The oil should be 1 1/2" deep. Mix the flour, water corn starch, vegetable oil, baking soda and salt into the reserved marinade. Dip the chicken into the batter. Fry the chicken in small batches, until light brown, about 3 minutes. You will need to turn the chicken once during this cooking. Drain on paper towels. Heat the oil to 375°. Add all of the chicken at 1 time and fry again for 2 more minutes, or until it is golden brown. You will need to turn the chicken during cooking. Drain on paper towels and then cut the chicken crosswise into 5 or 6 pieces. Pour lemon sauce over the chicken Lemon Sauce Directions: In a large sauce pan, over medium heat, add all of the ingredients except the corn starch and water. Bring to a simmer. Mix together the water and cornstarch until corn starch is dissolved. Stir in to the sauce and cook until thickened, about 30 to 60 seconds. Remove lemon peel and pour over the chicken. Garnish with the lemon slices. Notes I usually make the sauce first. This way, I reheat it slightly before the chicken is done, and can pour it over the hot chicken.


Nutrition

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