- Chicken breasts 3 , boneless and skinless
- Egg 1 • 130 kcal
- Salt 1 1/2 tsp • 1 kcal
- Black pepper 1 pinch
- canola/rapeseed oil 1 tablespoon
- cornstarch divided 1/2 cup + 1 tablespoon
- Plain flour 1/4 cup
- Lemon juice 1/2 cup
- Sugar 1/4 cup • 470 kcal
- Water 2/3 cup
This dish is a staple of the Chinese takeaway, but is incredibly simple to recreate at home for a tasty dinner dish. Lemon chicken is basically a butterflied chicken breast coated in a light batter and drizzled with a tangy lemon sauce. Pair with rice or noodles for a satisfying and quick meal.
Butterfly the chicken breasts into two thinner pieces each that are still joined together, like in the photo below.
To coat the chicken, add the egg, salt, pepper and oil into a large bowl and whisk together.
In a separate bowl, add 1/2 cup corn starch and 1/4 cup flour and mix well.
In a large frying pan or a wok, heat more canola oil in a wok to 375 degrees F (medium high heat).
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 5 to 6 minutes or until golden and crisp. Take care to check that the chicken is cooked through and no pink bits remain.
If the chicken needs longer, put it back in the pan for a few more minutes.
Remove the chicken from the pan and put on kitchen paper. Drain the oil from the pan.
Add the lemon juice, sugar, water and remaining 1 tablespoon cornstarch to the clean pan and whisk to combine.
Cook until thickened and smooth.
Slice the chicken into thin strips then serve with lemon sauce poured over.
The lemon sauce for this recipe is paler in color than the Chinese takeaway version. If you want a brighter yellow sauce, add a couple of drops of yellow food coloring to it.