Chinese Crispy Lemon Chicken
Crispy Lemon Chicken
Chinese Crispy Lemon Chicken
If you enjoy eating lemon chicken in a Chinese restaurant and you always wondered how it was made, this hub provides the answer. This recipe calls for deep-fried, boneless, skinless chicken chunks. Some Chinese recipes call for deep frying whole breast pieces and chopping them into half-inch pieces before adding the sauce but I believe that this method is easier to use at home.
The sauce is a tangy mixture of vinegar, sugar, soy sauce and chicken broth flavored with garlic, ginger, scallions, red bell pepper and lemon slices. As usual, this dish should be served with white rice. A stir-fried vegetable dish made with broccoli, asparagus or green beans would be a suitable accompaniment.
2 Large Boneless, Skinless Chicken Breasts (four halves – cut into one inch cubes)
1 Beaten Egg
1 Teaspoon Dry White Wine
¼ Teaspoon Salt
¼ Teaspoon Sugar
Juice of ½ Lemon
Mix in a bowl and marinate in the refrigerator for 60 minutes.
½ Cup Cornstarch for dredging
Just before you start preparing the sauce, dredge the marinated chicken chunks in the cornstarch and arrange them on a plate ready to deep-fry
1 Teaspoon Minced Ginger Root
2 Teaspoons Minced Garlic
3 Scallions (cut into 1 ½ inch lengths including the green part and then split in quarters)
¼ Red Bell Pepper (seeded and cut into matchstick shreds)
8 Thin Lemon Slices (1/8 inch thick)
2 tablespoons Oil for stir-frying
2 Tablespoons Thin Soy Sauce
4 Teaspoons Dry white Wine
4 Teaspoons Vinegar
4 Teaspoons Sugar
½ Cup Chicken Broth1/4 Teaspoon Salt
1 Teaspoon of Lemon Zest
2 Teaspoons Cornstarch mixed with 2 Teaspoons Water
4 Cups of Oil for deep frying
- Heat 2 tablespoons of oil in a heavy frying pan or wok and stir-fry the ginger, garlic and scallions for 60 seconds.
- Add the lemon slices and shredded pepper and immediately add the sauce.
- When the sauce begins to bubble, add the cornstarch water and when the sauce thickens, keep it warm while you deep-fry the chunks of chicken.
- Remove all but 2 tablespoons of oil and stir-fry the ginger,
- In a large saucepan or deep fryer, heat the 4 cups of oil. Remember to leave lots of room for the oil to bubble up when you add the chicken.
- Cook until the chicken pieces turn golden brown. Remove the meat with a strainer or slotted spoon and quickly drain it on paper towels.
- Arrange the pieces in a serving bowl and pour the sauce over them. Be sure to remove and discard the lemon slices.
- Serve with white rice and a green vegetable.
Lemon Chicken Video
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