Lemon Chicken Just Like Take Out Recipes

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY

Steps:

• Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
• Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
• In a medium-sized saucepan heat the oil to 325˚F (170°C),
• Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
• In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
• Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
• Add the chicken to the frying pan and coat with the lemon sauce.
• Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
• Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
• Enjoy!

LEMON CHICKEN-JUST LIKE TAKE OUT !

Steps:

• Preheat oven to 325.
• Cut each chicken breast into 3 pieces then.
• marinate them in the soya sauce.
• Whisk the 1/4 c.cornstarch and baking powder together, then beat in the eggs.
• Chill in refrigerator while you make the sauce.
• In a separate bowl, whisk together the sugar and 2 tablespoons cornstarch. Stir in the lemon juice and chicken broth, then set aside.
• Dip the chicken pieces into the chilled batter, then fry in hot oil in a frying pan until brown.
• Spray a 9x13 glass pan with cooking spray, then lay the chicken in it.
• Using the same frying pan, add 2 tablespoons oil. Slice one of the lemons, and stir fry until they start to brown. Stir in the remaining sauce mixture, continue stirring until the sauce has thickend.
• Pour over the chicken.
• Slice the remaining lemon, and layer over the chicken.
• Bake for 30-40 min's until the chicken is done.
• Serve over steamed or fried rice.

LEMON CHICKEN

Steps:

• Heat olive oil in a deep skillet over medium heat. Add onion, shallots, and garlic; cook and stir until onion becomes translucent, about 5 minutes. Add 1/2 of the butter.
• While onion mixture is cooking, season chicken thoroughly with salt and pepper. Add chicken to the skillet and toss to coat. Add the zest and juice of 1 lemon. Stir until chicken becomes opaque. Season with pepper again and add remaining lemon zest and juice.
• Pour in chicken broth and remaining butter; stir, cover, and let simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes.
• Mix cornstarch with 1/4 cup water and stir into the skillet. Cook over medium-low heat until sauce thickens, about 5 minutes.

CHINESE TAKEOUT LEMON CHICKEN

Steps:

• Mix flour, garlic powder, salt, pepper, and cloves together in a flat dish.
• Beat eggs and lemon zest together in another flat dish. Add panko bread crumbs to a third shallow dish.
• Dip each chicken breast into the flour mixture, followed by the egg mixture and the panko mixture to coat thoroughly.
• Heat oil in a deep pan over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, turning as needed, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While the chicken is cooking, combine sugar and water in a medium saucepan over medium heat. Let it start to warm.
• Whisk lemon juice and cornstarch together in a bowl. Add to the heated syrup and whisk to combine. Slowly turn up the heat until sauce boils and thickens.
• Pour the desired amount of sauce over each chicken breast and serve.