One of my families favorite Chinese food take out item is lemon chicken. Sticky, sweet, and tangy chicken full of flavor without all those take out mystery ingredients. #StayHome and try out one of your favorite take out favorites with this easy 30 minute recipe.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Serves: 4-6
Ingredients: The Sauce:
Lemon Juice (2 medium, juiced, approx 1 cup)
Sugar (1/3 cup) Soy Sauce (2 Tbsp) Red Pepper Flakes (1 pinch, or more if you like it spicy) Garlic (2 cloves, minced) Corn Starch (1 Tbsp) Water (1/3 cup)
The Chicken:
Chicken (cubed, boneless thighs 6 or breast 3)
Egg (1) Flour (1/3 cup) Cornstarch (2 Tbsp)
Salt & Pepper
Vegetable Oil (1/2 cup)
Directions: 1. In a small pot, add and mix lemon juice, sugar, soy sauce, red pepper flakes, and garlic. Bring to a boil then reduce heat to a simmer. In a separate bowl mix cornstarch and water. Mix thoroughly and add to the simmer pot. This roux will help thicken up the sauce, creating its stickiness. 2. Using two small bowls, add the egg to one, and the flour, cornstarch, salt and pepper to the other. Preheat oil and medium frying pan to a medium high heat. After your cube up with chicken, coat each piece of chicken in egg and then flour mixture. Fry in oil immediately. Fry on one side for 5 minutes, and the other side for another 5 minutes or until crispy brown. Don't over crowd in the pan. Give them space to cook. 3. Once each piece is done, remove from frying pan, drain oil, and place the chicken back into pan. Add the sauce and serve immediately.
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