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
More Chinese recipes by rjsadowski
- Sichuan Spicy Beef Stew (Chinese Comfort Food)
Sichuan has more beef dishes than most other Chinese provences and their spicy beef stew is considered to be comfort food. Made with star anise, Sichuan peppercorns and chili bean sauce it is slowly simmered until you get a tasty, spicy but not too h
- Chinese Spring Rolls versus Egg Rolls
Most Chinese restaurants in America serve egg rolls which are made with egg roll skins cut from noodle dough. In China they serve spring rolls made from thin, crepe like wrappers. Egg rolls often contain cabbage and other uninteresting ingredients. S
- Chinese Biscuits filled with Ham and Scallions (Shao...
These Northern Chinese biscuits, known as shaobings or shao-bings, can be either sweet or savory. They are usually eaten as snacks, but can be served for breakfast or with meals. This recipe uses a yeast dough and is filled with ham and scallions. Po
- Fried Rice with Shrimp and Chinese Sausage
Chinese fried rice is a good way to use up leftover rice, meat or seafood from the previous day. Add some garlic, scallions, scrambled egg and some bean sprouts or peas and you have a tasty meal. This recipe uses shrimp, dried Chinese mushrooms and C
- Chinese Moo Shu Pork (Chinese Style Burritos)
Moo shu pork with Mandarin pancakes was introduced into Chinese restaurants in America in the late 1960s. This Chinese style burrito originated in the northern province of Shandong. Shredded pork is cooked with mushrooms, cloud ears, tiger lilly buds
- Chinese Meatballs with Cabbage (Red Cooked Lion Head...
There are no lions in China but the Chinese word for lion sounds like their word for teacher which reminds them of Buddha. These large pork meatballs represent the lion heads and the hearts of the Napa cabbage represent their manes. This northern Chi
- Chinese Sweet and Sour Pork Stir-Fry
Every Chinese restaurant in America has their own recipe for sweet and sour pork. Most of them contain pork, pineapple, bell pepper, water chestnuts, bamboo shoots and scallions. The difference between them lies in the sauce. In America,ketchup is no
- Chinese Egg Fu Yung
In China, fu yung is the name of a pretty white or light yellow flower. Therefore, many Chinese egg dishes are called eggs fu yung. Since the 1930s, Chinese chefs have served egg fu yung dishes in America. They usually consist of egg patties filled w
- Fusion Cooking - Chinese Inspired Meatloaf
Are you tired of the same old meatloaf? Are you looking for something entirely new? Try this Chinese inspired meatloaf recipe. Made with pork, beef, Chinese mushrooms, water chestnuts, scallions and Panko bread crumbs; this tasty meatloaf is glazed w