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The Ultimate Lemon Chicken Recipe | Chinese Style
When you’re looking for a delicious, savory dish to make for dinner, Chinese-style Lemon Chicken is the perfect choice! This classic recipe combines chicken breasts in a zesty blend of lemon juice, egg, and soy sauce. It's then fried until crispy golden brown and served with honey and lemon sauce that takes the flavor up a notch.
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INGREDIENTS:
1 lb chicken breast, cut into bit size pieces
1 tbsp soy sauce
1 large egg
1/2 tsp salt
1/4 tsp black pepper
3 tbsp cornstarch
cooking oil for frying
For the sauce:
1 cup chicken stock
1 tbsp cornstarch
2 tbsp sugar
1 tbsp honey
1 medium lemon juice
1/2 lemon zest
Garnish
1 tbsp sesame seeds
1 tbsp green onion
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Super Easy Lemon Chicken Recipe!
Lemon Chicken is a takeaway favourite popular all around the world - but you needn't order in next time you fancy it. Jeremy's recipe is easy to follow, and results in a dish packed to the brim with nostalgic flavour.
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To find the recipe for this dish, click the link below!
- Super Easy Lemon Chicken Recipe! | Wok Wednesdays -
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Try This Lemon Chicken || Cantonese Chicken Recipes
My long experience working in Hongkong brought me to make this recipes in Japan #chickenrecipe #chickendinner #cantonese #chinesefood #chinesecookingstyle #cantonesecooking
Ingredients
1: chicken breast about 600 g
2:1 egg
3: cornstarch
4: soy sauce
5: chinese cooking wine
6: canola oil
Sauce :
Lemon
1 juice of lemon
Constarch dilute in water ( to thicken sauce )
1/2 cup chicken broth
2 tblsp sugar
2 tblsp soy sauce
Mince garlic
Ginger
Sesame seeds ( optional )
Shredded green onions for garnidh
Directions:
In a large bowl combine egg chicken soy sauce wine cornstarch and marinate for 20 minutes
Heat oil in a dey wok ( pan )
Coat slice chicken into corntarch and fry till crispy and well cooked
Dry with paper towel for the excess oil
Pour the sauce into pan ... season to taste
Simmer till boil and chicken briefly add the cornstarch to thickens sauce
serve hot with steam rice
Slimming World Cantonese lemon chicken recipe - full recipe in the description below
This recipe is from Slimming World's Fast Feasts cook book. To find out more about losing weight and getting healthy with Slimming World go to
Serves 4
½ Syn per serving
1 level tsp sweetener granules
juice of 1 lemon
300ml boiling chicken stock
2 tbsp light soy sauce
4 skinless and boneless chicken breasts, cut into bite-size chunks
1 level tbsp cornflour
low-calorie cooking spray
3 medium carrots, halved lengthways and thinly sliced diagonally
1 red chilli, deseeded and finely chopped, plus shredded chilli to serve
200g sugar snap peas
2 spring onions, shredded, to serve
Make your sauce by mixing the sweetener, lemon juice, stock and soy sauce in a jug. Toss the chicken in the cornflour.
Spray a wide non-stick frying pan with low-calorie cooking spray and place it over a medium-high heat. Fry the chicken for a few minutes or until it’s starting to crisp up at the edges. Add the carrots and chopped chilli and stir-fry for 1 minute.
Pour your sauce into the pan and bring to a simmer, then add the sugar snap peas and let it all bubble for 5 minutes or until the chicken is cooked through and the vegetables are tender. Scatter over the shredded spring onions and red chilli to serve. If you’re not on an Extra Easy day, this is also great with rice.
The Best Chinese Lemon Chicken Recipe That’s Better Than Takeout! | Lemon Chicken | 柠檬鸡
Learn how to make The Best Juicy and Crispy Chinese Lemon Chicken EVER! This is the best and easiest and lemon chicken recipe you will ever make with step by step instructions.
For full recipe and language translation, visit and click on Select Language.
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Ingredients & Cooking Directions for Lemon Chicken
Kitchen Equipment used in this Video
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Spoon:
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Estimated servings: 4
Brine Chicken
1 teaspoon salt-
2 teaspoons sugar-
2 ½ cups water
2 large boneless chicken breasts
1. In a shallow dish with a lid, pour in salt, sugar and water.
2. Whisk until salt and sugar dissolves in the water.
3. Add the chicken to the brining liquid, cover the dish with a lid, and place in the refrigerator for about 2 hours.
4. Remove the chicken from the brine and dry them off with paper towels.
5. Cut both chicken breasts in half horizontally to create 4 thin chicken pieces and set aside.
Sauce
2 tablespoons cornstarch-
2 tablespoons water
1 cup lemon juice
1 teaspoon lemon zest
½ cup pineapple juice -
¼ cup sugar-
⅛ teaspoon salt-
1. Dissolve cornstarch in water and set aside.
2. Turn stove on medium heat and add in lemon juice, lemon zest, pineapple juice, sugar, and salt.
3. When it comes to a boil, pour in corn starch water whisking to combine.
4. Allow the sauce to reduce and thicken on the stove for 3-4 minutes.
5. Then remove from the heat and set aside.
Fry Chicken
3 eggs
1 ½ cups self-rising flour-
1 ½ cups panko breadcrumbs-
1 ½ vegetable oil-
1. Add the eggs to a shallow dish, whisk them up and coat all the chicken pieces with the beaten egg.
2. In a bowl, add in flour and breadcrumbs and mix to combine.
3. Turn stove on medium high heat. When you see little bubbles forming in the oil, dredge the chicken in the flour and breadcrumbs.
4. Carefully place the chicken pieces in the oil, frying two pieces at a time.
5. Fry the chicken pieces for about 2-3 minutes on each side until golden brown and fully cooked on the inside. Drain the chicken on some paper towels and set them aside.
Assemble
Steamed Rice -
Steamed Broccoli
Lemon slices
1. To assemble add rice and broccoli on to a serving plate.
2. Cut chicken into slices and place on to of rice.
3. Pour lemon sauce on top of chicken and serve.
Enjoy!
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