How To Make Chinese Lemon Chicken
Cook up a tangy plate of this scrumptious lemon chicken! It comes with a rich, sticky honey and lemon sauce for a more savory meal.
In a large shallow bowl, whisk the egg, soy sauce, and wine.
Add the in chicken, then mix well.
Allow to marinate for 20 minutes while covered.
Place the corn starch into a large baking tray.
Pour the chicken and marinade into the corn starch.
Coat then chicken pieces evenly, lightly pressing the corn starch around the chicken.
Heat the oil in a large wok or pan over medium-high heat.
When the oil is hot at 325 degrees F, shake off the excess corn starch and fry the chicken for in batches in a single layer.
Fry the chicken for 5 to 6 minutes, turning half way during cooking, until golden and cooked through.
Drain on a plate lined with paper towel.
Discard the oil, then wipe the wok or pan over with a paper towel.
Heat the oil over medium-high heat.
Sauté the garlic and ginger for 30 seconds.
Add the stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt.
Whisk, then bring to a simmer until the sugar dissolves.
Whisk the corn starch mixture into the simmering sauce, then stir until thickened.
Toss chicken in the sauce for 2 minutes until evenly coated.
Garnish with sesame seeds, green onions and lemon slices.
Serve, and enjoy!
- Calories: 844.00kcal
- Fat: 56.85g
- Saturated Fat: 7.44g
- Trans Fat: 0.23g
- Monounsaturated Fat: 32.74g
- Polyunsaturated Fat: 11.23g
- Carbohydrates: 57.20g
- Fiber: 2.13g
- Sugar: 16.46g
- Protein: 25.74g
- Cholesterol: 101.91mg
- Sodium: 1611.36mg
- Calcium: 54.22mg
- Potassium: 477.56mg
- Iron: 2.45mg
- Vitamin A: 17.50µg
- Vitamin C: 7.89mg
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