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Chinese Lemon Chicken
This scrumptious Chinese Lemon Chicken has an incredibly tasty and crispy coating, served with a delicious lemon sauce and is ready in just 30 minutes! This is a classic Chinese takeout recipe, but can be easily made at home!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
Calories: 255 kcal
Course:
Main Course , Dinner
Cuisine:
Chinese
Ingredients
Chicken
- 3 large chicken breasts boneless, skinless
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- ½ cup cornstarch
- ¼ cup all-purpose flour
Lemon Sauce
- 2 tablespoon butter unsalted
- ½ cup lemon juice freshly squeezed
- ¼ cup sugar granulated
- ⅔ cup chicken broth low sodium
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Garnish
- 2 green onions chopped
- 1 lemon cut in wedges
Instructions
- Butterfly the chicken breasts: Slice the chicken breasts in half lengthwise (butterflied) to get two thinner pieces from each breast.
- Prepare the dredge: Combine the eggs with salt and pepper in a shallow bowl. In another bowl combine the ½ cup cornstarch with the flour and mix well.
- Dredge the chicken: Dredge the chicken through the egg first, then through the flour mixture.
- Fry chicken in batches: Heat the olive oil in a large skillet over medium heat. Add the chicken to the skillet, as many as you can fit, and fry for 3 to 4 minutes on each side or until golden and crispy. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
- Make the lemon sauce: Drain any leftover oil from the skillet. Add the butter to the skillet and melt. Add the lemon juice, sugar, chicken broth, ¼ tsp salt and 1 tbsp of cornstarch. Whisk everything well together and cook until the sauce has thickened and is smooth.
- Finish the dish and serve: Slice the chicken into thin strips and pour lemon sauce over. Serve with rice.
Cup of Yum
Notes
- The lemon sauce that is served with lemon chicken in restaurants, usually is more yellow in color. If you'd like to achieve that neon yellow color, add 2 or 3 drops of yellow food coloring.
- After you fry the chicken, make sure you place a paper towel on the plate to soak up any extra oil and to leave the chicken nice and crispy.
- If you'd like your sauce thicker, add a bit more cornstarch to it, until desired consistency.
- Store leftover lemon chicken in an airtight container in the refrigerator for 3 to 5 days.
- Freeze this in an airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.
Nutrition Information
Serving
1chicken piece
Calories
255kcal
(13%)
Carbohydrates
27g
(9%)
Protein
16g
(32%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
391mg
(16%)
Potassium
321mg
(9%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
270IU
(5%)
Vitamin C
19mg
(21%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 255
% Daily Value*
| Serving | 1chicken piece | |
| Calories | 255kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 391mg | 16% |
| Potassium | 321mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 19mg | 21% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.