Chinese Lemon Chicken
photo by PaulaG
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
3-4
ingredients
- 1 1⁄4 lbs chicken breasts, cut into bite-size pieces
- 1 egg (beaten)
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
-
Sauce
- 1⁄2 cup sugar
- 2 teaspoons chicken bouillon granules
- 1⁄2 teaspoon garlic powder
- 2 tablespoons cornstarch
- 1 cup water
- 1⁄2 cup lemon juice (I use more)
- 2 tablespoons ketchup
- cornstarch, for dipping
- vegetable oil (for frying)
directions
- Mix together the egg, 1T cornstarch and soy sauce.
- Place in a gallon size ziplock with the chicken and allow to marinade 10 minutes or more.
- Heat oil in pan -- while it is heating dip each piece in additional cornstarch and place in frypan cooking till done and golden brown.
-
Sauce:
- Mix first 4 sauce ingredients in a sauce pan.
- Add water, juice, and ketchup whisking to prevent lumps.
- Cook till thick and clear and serve with chicken over rice or use as dipping sauce and "chicken nuggets".
- Cook time is approximate.
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Reviews
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I've been making this recipe for years- think I got it out of a newspaper long ago and am glad to see it here. I made it last night per a request as I hadn't made it for ages. I'd forgotten how good it is! I use fresh lemon juice and find the amount of sauce is just right. The chicken is nice and tender as well. Thanks so much for posting this.
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This is a perfect dish! I cannot believe how good this was! We served this up with fried rice, my BF used Recipe #38748, which is so good aswel, Best to serve them beside each other than chicken on top because they both are pact with flavour. I also added babycorn, red and green capsican, and carrot into the sauce as chantel suggests. I do suggest adding a little more cornflour to the sauce to thicken it up a bit. This recipe i will keep by my side for years to come. Thank you! ... We also served Recipe #101298 for dessert another recipe i would reccomend.
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This was good. It wasn't great, but good. I may be at fault for using reconstituted lemon juice instead of fresh; that may be why it seemed to be missing a little zip. The sauce, in my opinion did not need to be doubled - there was enough for the chicken and to mix with the rice. Also, I have not ever dusted anything with corn starch - that was a first and rather unpleasant sensation on my fingers so I used a fork. The texture was pretty good though. Fried in peanut oil.
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Tweaks
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I liked this recipe. The chicken turned out fantastic! I ran out of cornstarch and had to dip about half the chicken peices in flour instead but it didn't seem to make a difference. I also had to use flour instead of cornstarch for the sauce. The only disappointing thing about this recipe is that I didn't find the sauce lemony at all, it tasted more like sweet and sour to me. My boyfriend loved it though and took the leftovers for lunch. I'll be making this one again... thanks!