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You are here: Home / Recipes / Chinese / LEMON CHICKEN

LEMON CHICKEN

November 21, 2012 By Manu 5 Comments

Lemon Chicken

Lemon chicken is one of the dishes I like to order when we have Chinese take-away.  I love all sweet and sour dishes and whenever we order Chinese food, I always find myself ordering at least one!  I have already posted about how to make your own Orange Chicken and Sweet and Sour Pork, so today I will show you how to make Lemon chicken at home.  It is much healthier than take-out and you can easily skip the food colouring too.  Serve it with plain steamed rice or make your own Fried Rice… it will be like sitting at your favourite restaurant!  So, whenever you crave Chinese take-out, get into your kitchen and make this, you will love it!  Enjoy!

Lemon Chicken
5 from 1 vote
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Lemon Chicken

How to make healthier Chinese take-out: Lemon Chicken.

Course Main
Cuisine Chinese
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Recipe adapted from Blog Chef

Ingredients

  • 500 gms – 1 lb chicken tenderloins cut into small bite-size cubes

Marinade

  • 1 pinch salt
  • 1 tbsp soy sauce

Batter

  • ¾ cup water
  • 115 gms – 4 oz. all-purpose flour
  • 55 gms – 2 oz. corn starch
  • 1 tsp baking soda
  • 1 egg
  • 2 teaspoon vegetable oil plus more for deep frying
  • 1 pinch of salt

Lemon sauce

  • ½ cup lemon juice
  • 2 slices of lemon
  • 3 tbsp sugar to adjust depending on the sourness of the lemons
  • ½ cup chicken broth
  • ¾ tablespoons cornstarch
  • ½ teaspoon salt
  • 1 tablespoon oil
  • Yellow food colouring optional – I don’t normally add this

Instructions

  1. Put the chicken in a bowl and mix it with the soy sauce and salt. Keep it in the fridge to marinate for 30 minutes.
  2. Mix all the lemon sauce ingredients together and sieve it to obtain a smooth mixture. Then put it in a saucepan and heat it until the sauce thickens. Keep it aside.
  3. Mix the ingredients for the batter together until smooth and dip the chicken pieces into it. Deep fry them in hot vegetable oil until golden brown and cooked through. You will need to regulate the oil temperature so that the chicken cooks through without burning: do not put the fire too high. Transfer them onto a plate lined with paper towels to drain the excess oil. Keep warm.
  4. Dip each chicken piece in the sauce and serve hot with some plain steamed long grain rice or fried rice and some extra lemon sauce on the top.

Lemon Chicken

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Related Posts:

  • HONEY CHICKEN
  • One Pot Chicken and Lemon Rice
  • GINGER SESAME CHICKEN
  • SWEET AND SOUR PORK FRITTERS
  • Low Fodmap Dandan Chicken

Filed Under: Chinese, Mains, Meat Tagged With: Asian, chicken, Chinese, dinner, fried, lemon, lemon chicken, lunch, main dish, rice, take-out

« PUMPKIN DOUGHNUTS
FLOURLESS CHOCOLATE AND PEAR CAKE »

Comments

  1. Sue/the view from great island says

    November 22, 2012 at 12:19 am

    I’ve been craving orange and lemon chicken, must be all the holiday food and prep…right after Thanksgiving I’m getting to this!

    Reply
  2. SallyBR says

    November 22, 2012 at 12:35 am

    I am also a huge fan of lemon chicken, and sweet and sour whatever 😉

    Never made it at home, though, so I’ll be pinning your recipe to give it a try, sounds delicious!

    Have a wonderful Thanksgiving!

    Reply
  3. suzanne Perazzini says

    November 22, 2012 at 7:27 pm

    That looks so good! I agree about the takeaway one – far too fatty but I like your healthier version.

    Reply
  4. Frank @Memorie di Angelina says

    November 26, 2012 at 2:12 am

    I see you share my love of Chinese cookery. Second only to Italian in my culinary heart. I never had the guts to blog about it, though…! This looks delicious.

    Reply

Trackbacks

  1. Lemon Round-Up 2020 says:
    May 25, 2020 at 8:10 pm

    […] Lemon Chicken Wrap with Aioli […]

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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