“From the cookbook "Chinese Cooking for Dummies". My family enjoys this meal. I have never had lemon chicken from a restaurant so I do not know if this compares. I like the sauce, with the fresh lemon juice & zest, it has a nice tartness but is not overpowering. This recipe calls for the chicken breast to be butterflied, however I just slice the chicken breast in half (thickness), so 1 thick breast becomes 2 thinner ones, I find them easier to work with. I had to guess on prep & cook times.”
READY IN:
50mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Make sauce by combining chicken broth, lemon juice, soy sauce, brown sugar& lemon zest in small saucepan, set aside.
  2. In a bowl beat egg lightly with salt& white pepper.
  3. Dredge chicken in cornstarch, dip into egg batter& dredge again in cornstarch.
  4. Let stand for 5 minutes.
  5. Just before cooking shake off excess cornstarch.
  6. In a wok or large fry pan, heat oil until hot.
  7. Pan fry chicken a couple pieces at at time, turning occasionally, until golden brown, approx.
  8. 3 minutes each side.
  9. Remove from pan& drain on paper towels.
  10. Bring sauce to a boil over medium heat, add cornstarch solution& cook, stirring until sauce boils& thickens.
  11. Cut chicken across grain into 1/2 slices.
  12. Place chicken on serving plate.
  13. Pour sauce on top.
  14. Sprinkle with sesame seeds, if desired.
  15. May also be garnished with lemon slices& cilantro.

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