Chinese Lemon Chicken (Better-Than-Takeout)
User Reviews
0.0
0 reviews
Unrated
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Prep Time
25 mins
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Cook Time
25 mins
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Servings
4 servings
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Calories
384 kcal
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Course
Main Course, Dinner
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Cuisine
Chinese
Chinese Lemon Chicken (Better-Than-Takeout)
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Chinese lemon chicken is battered crispy chicken breast smothered in delicious sweet and tangy lemon sauce. Move over take-out, we got a better version made at home with crunchy chicken and amazing fresh lemony sauce!
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Ingredients
- 1 lb chicken breast cut into bite sized cubes
- ½ cup chicken stock
- 1 ½ cup plain flour
- 1 ½ teaspoon vegetable or canola oil
- 2 tablespoon sugar
- 1 ½ tablespoon light soy sauce
- 3 cloves garlic minced
- 1 teaspoon ginger minced fine
- 1 whole egg
- Zest of 1 lemon
- 3 tablespoon lemon juice
For Marinade:
- 2 tablespoon light soy sauce
- 1 tablespoon Chinese Shaoxing I used vinegar
- salt and pepper to taste
For Garnish:
- white sesame seeds
- green onions
- lemon slices
Instructions
- To chicken add light soy sauce, Chinese Shaoxing (I used vinegar), salt to taste and fine ground pepper to taste and 1 whole egg.
- Break egg slightly and start mixing all the marinade into chicken.
- Cover it and marinade it for 20 to 30 minutes refrigerated or at room temperature.
- While chicken marinates, prep the sauces.
- Mix chicken stock, light soy sauce, sugar. Mix well to dissolve the sugar. Leave it aside until use.
- Zest a lemon. Add it to a bowl Squeeze out 3 tablespoon of lemon juice. Discard any seeds. Mix and keep aside.
- Spread plain flour on to a wide plate. Add all marinated chicken into the flour(with the liquids).
- Use glove if you prefer. Rub chicken into the flour to ensure it coats evenly.NOTE: I found 1.5 cups of flour just enough for coating all the chicken. If you end with very liquid mix, add extra flour to coat evenly.
- Alternatively remove just the chicken pieces from the marinade and add it to flour. This way you won’t need much flour.
- Shake off excess flour and leaves coated chicken pieces on a baking tray.
- In a deep bottom pan heat vegetable or canola oil for deep frying. When oil is hot, add few pieces of chicken. Fry until golden brown.Pro-Tip: do not crowd the pan. To achieve crunchy chicken with golden brown crust, fry in small batches.
- Remove golden brown chicken from oil on to a plate lined with kitchen paper to absorb excess oil.
- Repeat this for rest of the chicken.
- Arrange golden fried chicken, prepared sauce, lemon juice-zest mix and corn starch and rest of the ingredients near the stove.
- Heat cooking oil in a wok. When wok turns very hot add minced ginger and garlic to the oil. Give it a quick stir.
- Pour prepared sauce. Stir and let it cook for 2 minutes. Keep stirring.
- Then add lemon juice-zest to the wok. Simmer cook for 30 seconds.
- Meanwhile mix corn-starch with 1 tablespoon water. Pour it into the wok.
- Cook for another 30 seconds or until the sauce thickens.
- Add fried chicken pieces and toss to coat evenly.
- Transfer to a serving plate. Sprinkle with sesame seeds, green onions and few lemon slices.
- Serve hot with rice.NOTE: if serving it with rice you may want to make extra sauce so it soaks up in rice. Double the sauce than mentioned.
Notes
- Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
Nutrition Information
Show Details
Calories
384kcal
(19%)
Carbohydrates
46g
(15%)
Protein
33g
(66%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
1071mg
(45%)
Potassium
574mg
(16%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
95IU
(2%)
Vitamin C
7mg
(8%)
Calcium
28mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 33g | 66% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 1071mg | 45% |
| Potassium | 574mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 28mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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