Chinese Lemon Chicken
This is great served with jasmine rice. If you like a lot of sauce you might want to double it.
- Ready In:
- 1 1⁄4 lbs chicken breasts, cut into bite-size pieces
- 1 egg (beaten)
- 1 tablespoon cornstarch
- 2 tablespoons soy 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)
- 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.
- 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.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
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.Reply
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.Reply
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.1Reply
see 10 more