Chinese 20 min

Chinese Lemon Chicken

Name: Chinese Lemon Chicken
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1.5 lbs boneless skinless chicken breast, cut into thin fillets; 1 tablespoon soy sauce; 1 tablespoon Shaoxing rice wine; 1 egg white; 1/2 cup cornstarch; Oil for frying; Zest and juice of 3 lemons (about 1/2 cup lemon juice); 3 tablespoons honey; 2 tablespoons sugar; 1/4 cup chicken broth; 2 teaspoons cornstarch dissolved in 2 tablespoons water; 1 teaspoon fresh ginger, minced; Lemon slices and fresh herbs for garnish

high-proteindairy-free

Ingredientsfor 2

420

Cal

38g

Protein

36g

Carbs

12g

Fat

11.5 lbs boneless skinless chicken breast, cut into thin fillets
21 tablespoon soy sauce
31 tablespoon Shaoxing rice wine
41 egg white
51/2 cup cornstarch
6Oil for frying
7Zest and juice of 3 lemons (about 1/2 cup lemon juice)
83 tablespoons honey
92 tablespoons sugar
101/4 cup chicken broth
112 teaspoons cornstarch dissolved in 2 tablespoons water
121 teaspoon fresh ginger, minced
13Lemon slices and fresh herbs for garnish

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Instructions

1
Marinate chicken in soy sauce, Shaoxing wine, and egg white for 15 minutes. Coat each piece in cornstarch, pressing to adhere evenly all over.
2
Heat 2 inches of oil to 350°F. Fry chicken pieces for 3–4 minutes until light golden and cooked through. Drain on a rack. The coating should be thin and crispy, not thick and bready.
3
Make the lemon sauce: combine lemon juice, lemon zest, honey, sugar, chicken broth, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring until sugar and honey dissolve. Add cornstarch slurry and stir until the sauce thickens to a glossy, pourable consistency that coats a spoon.
4
Pour the bright yellow lemon sauce over the fried chicken. The tangy-sweet sauce should immediately glaze the chicken without making it soggy.
5
Garnish with lemon slices and fresh herbs. Serve immediately over rice. This Cantonese-American classic balances the crispy texture of the chicken with an intensely lemon-forward sauce.