Grab your chopsticks and get ready for crispy, golden, chicken covered in a sweet, aromatic, tangy, lemon sauce.
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:
- Marinate chicken in soy sauce in a zip-top bag for 15 minutes. (To make gluten-free Lemon Chicken, skip this step.)
- While chicken marinates, make the lemon sauce. Keep warm.
- Wash, slice and sauté 2 lemons.
- Make batter. Beat eggs in a small bowl. Add salt, cornstarch, and baking soda whisking until blended.
Heat oil in wok to 350 degrees.
- Dip chicken pieces in batter.
- Fry in hot oil until evenly browned.
- Cook till golden brown, making sure the center of the chicken is fully cooked.
- 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.
Serve immediately with un-fried rice if desired.
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.
- 3 pounds chicken breast or chicken tenders boneless and skinless
- 1 Tablespoon soy sauce
- 2 eggs beaten
- ½ teaspoon salt
- ¼ cup cornstarch
- ½ teaspoon baking soda
- 2 cups canola oil
For Lemon Sauce:
- 2 Tablespoons cornstarch
- ⅓ cup sugar
- 1 cup chicken broth
- 1 Tablespoon lemon juice
- 1 teaspoon salt
- 2 lemons sliced
- 2 Tablespoons canola oil
- 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.
- 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.