Crispy Chinese Lemon Chicken

Name: Crispy Chinese Lemon Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 6 serving
Ingredients: 2 lbs chicken breast; 1 egg; 1 tbsp vegetable oil; 1 tsp soy sauce; 2 tsp cornstarch; 1 tsp kosher salt; 1/4 tsp white pepper; 1/3 cup flour; 2 tbsp cornstarch; 1/2 tsp baking soda; 1/4 tsp kosher salt; 1/3 cup water; 2 tbsp vegetable oil; 1/2 cup chicken stock; 1/4 cup honey; 2 tbsp lemon zest; 1/4 cup lemon juice; 2 tbsp corn syrup; 2 tbsp rice vinegar; 2 tsp sesame oil; 2 tbsp ketchup; 2 cloves garlic; 1/2 tsp kosher salt; 1/4 tsp white pepper; 1 tbsp water; 1 tbsp cornstarch; 1 lemon; 4 green onions; Steamed jasmine rice

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Prep Time
15 mins
Cook Time
15 mins
Marinate Time
30 mins
Total Time
1 hr
Servings
6
Calories
328 kcal
Course
Main Course
Cuisine
Chinese

Crispy Chinese Lemon Chicken

Chad Dorsey

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This easy-to-make recipe for crispy Chinese lemon chicken is sticky-sweet, sour, and tangy with an irresistible crunch factor.

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Ingredients

Servings

Chicken/Marinade

2 lbs chicken breast boneless, skinless
1 egg
1 tbsp vegetable oil
1 tsp soy sauce
2 tsp cornstarch
1 tsp kosher salt
1/4 tsp white pepper

Batter

1/3 cup flour
2 tbsp cornstarch
1/2 tsp baking soda
1/4 tsp kosher salt
1/3 cup water
2 tbsp vegetable oil

Sauce

1/2 cup chicken stock
1/4 cup honey
2 tbsp lemon zest
1/4 cup lemon juice
2 tbsp corn syrup
2 tbsp rice vinegar
2 tsp sesame oil
2 tbsp ketchup
2 cloves garlic minced
1/2 tsp kosher salt
1/4 tsp white pepper
1 tbsp water
1 tbsp cornstarch

Garnish

1 lemon sliced into rings
4 green onions chopped fine
Steamed jasmine rice

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Instructions

Cut each chicken breast into 4 equal pieces. In a large bowl mix together the marinade ingredients. Toss the chicken in the marinade, cover with wrap and marinate for 30 minutes.
Heat 1 1/2 inches of oil in deep skillet or wok to 350°F.
In a large bowl mix together the batter ingredients. Transfer drained chicken (reserve marinade) to the batter bowl, tossing to mix together.
Add the reserved marinade and all of the Sauce ingredients (except the water and cornstarch) to a saucepan and bring to a boil, stirring. In a small bowl mix the water and cornstarch together. Stir into the sauce. This will thicken in a few seconds. Cover and turn heat off.
Fry chicken in batches, don't over crowd the pan, and cook 3-4 minutes, turning until both sides are golden brown. Drain on paper towel lined baking sheet or platter. Turn heat up to reach 375°F and add all chicken back into the oil. Fry, tossing chicken, for 2-3 minutes.
Remove chicken, drain on paper towels again. Slice each chicken piece into 2-3 pieces and arrange on platter with lemon slices. Pour warm sauce on top and garnish with green onions. Serve with steamed jasmine rice, or rice of choice.

Notes

Nutritional information is for chicken and sauce only, jasmine rice not included.

Nutrition Information

Show Details

Calories 328kcal (16%) Carbohydrates 33g (11%) Protein 35g (70%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.02g Cholesterol 125mg (42%) Sodium 1094mg (46%) Potassium 687mg (20%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 197IU (4%) Vitamin C 20mg (22%) Calcium 33mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 328 kcal

% Daily Value*

Calories	328kcal	16%
Carbohydrates	33g	11%
Protein	35g	70%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.02g	1%
Cholesterol	125mg	42%
Sodium	1094mg	46%
Potassium	687mg	15%
Fiber	1g	4%
Sugar	20g	40%
Vitamin A	197IU	4%
Vitamin C	20mg	22%
Calcium	33mg	3%
Iron	1mg	6%