This Chinese Takeout Lemon Chicken is some delicious chicken! It’s so easy to put together with the perfect amount of lemon and sauce.
This is like the lemon chicken you get from your Chinese take-out place.
The sauce is not overly lemony. Just right! The egg, cornstarch, and baking powder coating is extra light and crispy. No msg or flour involved!
So easy and so quick to do with delicious results!
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Homemade just as good as takeout. And a whole lot cheaper!
- 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 3 lbs boneless chicken breast halves
- 2 large eggs beaten
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 2 cups vegetable oil
- 1 cup chicken broth
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 lemon sliced
Combine the first 3 ingredients in a large zip-lock bag. Add the chicken, and seal the bag. Marinate for 15 minutes in the refrigerator.
- Combine the eggs, 1/4 cup cornstarch, and baking powder in a large bowl; stir well. Dip the chicken into the batter, coating well.
- Pour 2 cups oil into a large heavy skillet. Fry the chicken in hot oil over medium-high heat until golden, turning occasionally. Drain on paper towels. Cut the chicken into 1 1/2 inch X 1 inch pieces. Arrange on a serving platter.
- Combine the chicken broth and the next 4 ingredients; set aside. Place 2 tbsp oil in a large non-stick skillet; place over medium-high heat until hot. Add the lemon slices, and stir fry 30 seconds. Add the broth mixture, and stir fry 3 additional minutes or until sauce is thickened and clear. Pour over chicken.
- Serve immediately.
Enjoy!
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Recipe based on one by breezermom
Photo by Sarah_Jayne