CHINESE LEMON CHICKEN RECIPE RECIPES

Name: Chinese Take-Away-Style Lemon Chicken Recipe by Tasty
Yield: 1 serving
Cuisine: Fusion
Ingredients: ¼ lb chicken breast, diced; ½ lemon lemon zest; 1 teaspoon garlic, crushed; 1 tablespoon soy sauce; salt, to taste; pepper, to taste; ½ cup flour; 2 eggs, beaten; 1 cup panko breadcrumbs; 2 cups oil; ¼ cup chicken stock; ½ lemon lemon zest; 1 lemon, juiced; 4 tablespoons sugar; 1 tablespoon water; ½ tablespoon corn flour

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY

Chinese Take-Away-Style Lemon Chicken Recipe by Tasty image

Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour

Provided by Evelyn Liu

Yield 1 serving

Number Of Ingredients 16

Ingredients

¼ lb chicken breast, diced
½ lemon lemon zest
1 teaspoon garlic, crushed
1 tablespoon soy sauce
salt, to taste
pepper, to taste
½ cup flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
½ lemon lemon zest
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour

Steps:

Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
In a medium-sized saucepan heat the oil to 325˚F (170°C),
Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
Add the chicken to the frying pan and coat with the lemon sauce.
Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
Enjoy!

CHINESE LEMON CHICKEN RECIPE - BBC FOOD

Chinese lemon chicken recipe - BBC Food image

This homemade Chinese lemon chicken recipe from James Martin is quick, easy and delicious. No need for a takeaway then!

Provided by James Martin

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 16

Ingredients

450g/1lb chicken breasts, no skin or bone - cut into strips
1 egg white
2 tsp cornflour
good pinch salt
sesame oil
5 tbsp groundnut oil
3 lemons, juice and zest
85ml/2fl oz chicken stock
1 tbsp sugar
1 tbsp light soy sauce
splash of dry sherry (optional)
1 clove garlic, crushed
1 red chilli, finely chopped
1 tsp cornflour mixed with 1 tbsp water
small bunch spring onions, shredded
salt and pepper, to taste

Steps:

Combine the egg white, cornflour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes.
Heat a wok until very hot, add some groundnut oil and heat until smoking. Remove from the heat and add the chicken - stir quickly to stop it from sticking and cook until the chicken turns white. Drain the chicken over a heatproof bowl, set the chicken to one side, allow the oil to cool and discard.
Wipe the wok clean and make the sauce. Add the stock, lemon juice and zest, sugar, soy and dry sherry together with the garlic and chilli. Bring to the boil and whisk in the cornflour or arrowroot mixture. Simmer gently for a few moments and then add the chicken. Stir fry to make sure the chicken is well coated and heated through properly.
Add a little sesame oil as final seasoning and serve scattered with spring onions.

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LEMON CHICKEN PASTA RECIPE: HOW TO MAKE IT

My grandmother made chicken wings and served them over rice. To speed things up, I cook lemony chicken breasts and serve them over capellini pasta. —Aileen Rivera, Bronx, New York
From tasteofhome.com
Reviews 4
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 403 calories per serving

Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.

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LEMON CHICKEN RECIPES - BBC GOOD FOOD

Give chicken a zing with lemon juice and zest. Whether it's sticky lemon chicken or a simple roast, this humble citrus fruit takes it to the next level.
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LEMON CHICKEN PASTA RECIPE: HOW TO MAKE IT

Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.

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CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY

Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
From tasty.co
Reviews 95
Cuisine Fusion

Enjoy!

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CHINESE LEMON CHICKEN RECIPE - BBC FOOD

This homemade Chinese lemon chicken recipe from James Martin is quick, easy and delicious. No need for a takeaway then!
From bbc.co.uk
Reviews 4.6
Cuisine Chinese

Add a little sesame oil as final seasoning and serve scattered with spring onions.

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LEMON CHICKEN RECIPES - BBC GOOD FOOD

Give chicken a zing with lemon juice and zest. Whether it's sticky lemon chicken or a simple roast, this humble citrus fruit takes it to the next level.
From bbcgoodfood.com

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LEMON CHICKEN PASTA RECIPE: HOW TO MAKE IT

Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.

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