This chinese language lemon bird is crispy battered hen breast pieces smothered in a sweet and tangy lemon sauce. A remake of the take out conventional that tastes simply as appropriate as what you’d get in a eating place!


I usually order lemon fowl at chinese eating places, however it’s absolutely quite smooth to make at home! add some steamed rice and greens for a whole meal that the entire family will love.

i'm on a quest to make all my chinese language meals favorites at home. thus far I’ve conquered some of the classics like red meat and broccoli, kung pao shrimp and egg rolls. next up is that this crispy chinese language lemon chicken, and it’s an amazing one.


  • salt and pepper to taste
  • 1/2 cup all purpose flour
  • 1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
  • 2 eggs lightly beaten
  • 1/2 cup lemon juice
  • 1/3 cup sugar
  • 1/2 cup + 1 tablespoon cornstarch
  • oil for frying canola or vegetable oil
  • 2 tablespoons sliced green onions
  • 1 teaspoon grated lemon zest
  • 1/2 cup water
  • 2 teaspoons sesame seeds


  1. area the eggs, salt and pepper in a bowl. Stir to mix.
  2. vicinity the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.
  3. Dip each piece of hen into the egg mixture, then into the flour. Repeat the procedure with all of the fowl.
  4. heat 3 inches of oil in a deep pan to 350 tiers F.
  5. upload 7-eight pieces of fowl to the pan. cook for five minutes or until crispy and golden brown. Repeat the procedure with the closing chook.
  6. Drain the hen on paper towels.
  7. at the same time as the chicken is cooking, make the sauce. area the lemon juice, sugar and water in a small saucepan and convey to a simmer.
  8. mix 1 tablespoon of cornstarch with 2 tablespoons of bloodless water. Pour the cornstarch aggregate into the lemon juice aggregate. 
  9. deliver the sauce to a boil. cook dinner, stirring constantly, for 1-2 mins or till sauce has thickened.
  10. Toss the lemon sauce with the fowl. Stir within the lemon zest. Sprinkle with sesame seeds and inexperienced onions, then serve immediately.

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