chinese crispy lemon chicken. Easy Chicken Recipe Made With Two Of The Most Popular Flavors Perfectly Blended Together. This Lemon Chicken is an easy, crispy and delicious dish that's sweet and savory, balanced with tangy flavor. The chicken is tender and juicy, infused with flavor through and through, the golden breading is crispy and crunchy and the Chinese Lemon Sauce is the perfect balance between tangy and sweet.

This will ensure that the chicken remains crispy even when the lemon sauce is added to the chicken. Chinese Lemon Chicken is a Chinese food favorite and one of my go to's because the sauce is so easy to make and has such a great sweet and sour flavor without needing all the red food coloring. Just a few ingredients and you'll be glad you didn't pick up the phone and call your favorite delivery spot. You can cook chinese crispy lemon chicken using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of chinese crispy lemon chicken

You need 1 of soda water.
Prepare 1 cup of plain flour.
It's 2 large of chicken breasts.
Prepare 3 large of lemons.
You need 2 cup of sugar.
It's 2 dash of yellow food colouring.
You need 2 dash of lemon food essence.

Add in the egg, salt, pepper and oil. Mix it well and set aside. In another large bowl, stir in the corn flour and plain flour plus one teaspoon of salt and pepper And mix it well set aside. The first step to making Chinese lemon chicken is to batter and fry your chicken pieces.

chinese crispy lemon chicken instructions

in a med sized pot squeeze the juice all lemons , add the zest of 1 of the lemons,sugar,food colouring and essence.heat on medium heat till it changes consistancey.set aside to cool.this will allow the lemon sauce to thicken..
cut chicken breast into thin fish finger sized slices.
prepare batter... add soda water and flour together.cold soda is best. heat oil in deep fryer to 170°..
dip each chicken finger into batter and drop one at a time into the hot oil. no more than 6 fingers at a time..
when batter is golden brown remove from fryer and drain on paper towels..
serve sauce and chicken apart. some people like different quantities of sauce..

I use chunks of boneless skinless chicken breasts, but chicken thighs will also work just fine. The chicken pieces are dipped in a seasoned egg mixture, then coated in a blend of cornstarch and flour. 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.