Lemon Chicken

August 18, 2013 7 Comments

Grab your chopsticks and get ready for crispy, golden, chicken covered in a sweet, aromatic, tangy, lemon sauce.

Lemon Chicken

Believe me, this entrée is better than anything you can get in a little box.  Sure, who doesn’t love take-out, but it can get pretty pricey, mushy and cold before you ever get it home.  It’s just so easy to make your own.  Lemon Chicken is light, so delicious, and perfect for hot August nights.

I used to be afraid of making my own Asian favorites until a Japanese friend taught me all of her secrets.  Because it is cooked quickly at high temperatures, most of the prep has to be done ahead. Cut, measure, and chop so you’re all ready to go.   Also, when making sauces with cornstarch, stir, stir, stir.  It will scorch and burn if you don’t keep it moving in your pan.

Asian CHICKEN 101:  Maybe lemon sauce is not your favorite.  Prepare the basic chicken as instructed here and serve it with a mandarin, sweet and sour,  orange, or teriyaki sauce.

Here’s the step by step for taking it on:

how to make Lemon Chciken

  1. Marinate chicken in soy sauce in a zip-top bag for 15 minutes.  (To make gluten-free Lemon Chicken, skip this step.)
  2. While chicken marinates, make the lemon sauce.  Keep warm.
  3. Wash, slice and sauté 2 lemons.
  4. Make batter.  Beat eggs in a small bowl.  Add salt, cornstarch, and baking soda whisking until blended.

Heat oil in wok to 350 degrees.

 

how to fry lemon chicken

  1. Dip chicken pieces in batter.
  2. Fry in hot oil until evenly browned.
  3. Cook till golden brown, making sure the center of the chicken is fully cooked.
  4. Slice on the diagonal into 1-inch pieces.

Place chicken on a bed of finely shredded lettuce.  Add lemon slices to warm lemon sauce and spoon over the chicken.

Lemon Chicken

Serve immediately with un-fried rice if desired.

Serves 6

Lemon Chicken

Plan ahead and cook some well rinsed, brown rice in chicken stock, (instead of water),the day before and chill. While the chicken is marinating in soy sauce, prepare the lemon sauce and slice the lemons. Scramble a couple of eggs, and set aside. In a large skillet, saute chopped onion. Add some rice to warm with the onion. 10 minutes before serving add egg and frozen green peas. Cover and keep warm. Now you have healthy un-fried rice to serve with your Lemon Chicken!

Ingredients

  • 3 pounds chicken breast or chicken tenders, boneless and skinless
  • 1 Tablespoon soy sauce
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking soda
  • 2 cups canola oil
  • For Lemon Sauce:
  • 2 Tablespoons cornstarch
  • 1/3 cup sugar
  • 1 cup chicken broth
  • 1 Tablespoon lemon juice
  • 1 teaspoon salt
  • 2 lemons, sliced
  • 2 Tablespoons canola oil

Instructions

  1. Wash and dry chicken. Combine chicken and soy sauce and let marinate for 15 minutes. Beat the eggs in a small bowl, adding the salt, cornstarch and baking soda until blended. Heat oil in wok to 350 degrees. Dip chicken pieces in batter; fry until evenly browned. Slice into 1 to 1 1/2-inch pieces.
  2. For lemon sauce; mix cornstarch and sugar in saucepan, stirring until smooth. Add chicken broth, lemon juice, and salt. Cook till thick. Wash and cut lemons into slices. Saute in canola oil for 3 minutes. Then slowly stir into the sauce. Pour over chicken.
  3. Serves 6

Notes

When I cook Lemon Chicken for children, I cut my chicken into chunks before dipping into batter and frying. You may want to do the same. Mine sure think eating with chopsticks is a party and they are much better than I am!

To make this dish gluten free, eliminate the tablespoon of soy sauce that you marinate the chicken it.

http://fabulesslyfrugal.com/lemon-chicken/

Please share any of your favorite Asian sauces that you serve with chicken in the comments below.  Thanks for checking in and have a fabu-LESS week all.

Comments

  1. Wow, I just made this and it is amazing! My husband begged for seconds! Thanks!

  2. Being a not-so-good cook (and always afraid to try new things in the kitchen) I really appreciate your detailed instructions AND pictures! Got this one pinned and on my shopping list!

    • Wow. I just looked and I have everything for this in my fridge/pantry except for fresh lemons! Even better!

      • Actually Cathy, the lemons just look pretty! We usually don’t eat them. You will be so proud of yourself. This one is hard to mess up. Just make sure your little ones are watching from a distance. Hot oil still worries me. Thanks very much!

  3. Meridian Mama says:

    That looks/sounds delicious! Thank you for such detailed instructions as well, I’ll be trying it this week!!!

    • Thank you Meridian Mama. I’m so glad you are going to give it a go. Hope you enjoy it, and I welcome your suggestions too after you try it. Have a great week!

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