Lemon chicken like the kind you get at your favorite Chinese restaurant. Delicious served over fragrant steamed Jasmine rice.
Course Main Course
Keyword chicken, chinese, lemon, style
Prep Time 12minutes
Cook Time 18minutes
Total Time 1hour
Large skillet or wok
2bonelessskinless chicken breasts, cut into thin strips
For the marinade:
3TBSlow sodium soy sauce
2TBSsherry cooking wine
Zest of one lemonsave the juice for the sauce
For the sauce:
Juice of 2 lemons
Zest of one lemon
Pinchof saltor to taste
2TBSrice wine vinegar
2TBSlow sodium soy sauce
1teaspoonred chili pasteor red pepper flakes
For the chicken:
Peanut oil for frying chicken
Sliced green onions
Toasted white sesame seeds
Mix the ingredients for the marinade and pour over the chicken. Refrigerate for 30 minutes.
Mix all the ingredients for the Sauce except the water and cornstarch. Set aside.
Remove the marinated chicken from the marinating liquid. Dredge the chicken strips in the corn starch and all-purpose flour mixture. Heat a skillet or wok with about two inches of peanut oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the cooked chicken to a baking tray lined with paper towels. Repeat until all the chicken is cooked. Keep chicken warm in a 250 degree oven if needed.
Add all the sauce ingredients, except the water and cornstarch, into a small sauce pan and bring it to a quick boil. Add the cornstarch to the water and mix to make a slurry. Slowing pour the slurry into the sauce, stirring constantly until the thickness you want is achieved. This should happen almost immediately. Remove from heat.
Transfer the fried chicken to a serving dish and pour the sauce over. If you are not serving it immediately, add the sauce at serving time to keep the chicken crispy.
Top with the white sesame seeds and scallions, and serve immediately with steamed rice. This chicken can also be served as an appetizer with the sauce on the side for dipping.
Nutritional information does not include the oil for frying or the rice.