Quick Cooking Lemon Chicken
A home-style recipe for Quick Cooking Lemon Chicken from Dale's Recipe Book.
Ingredients
- 1 cup chicken broth
- 1 cup fresh lemon juice
- 1 1/2 teaspoon dark soy sauce
- 3/4 cup packed brown sugar
- 6 tsp. Lemon zest (lemon rind)
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 3/4 pound boneless, skinless chicken breasts, butterflied
- 1/4 cup cornstarch
- 1/3 cup cooking oil
- 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
- 1 teaspoon toasted sesame seeds
Instructions
- 1
Make a sauce by combining the chicken broth, lemon juice, soy sauce, brown sugar, and lemon zest in a small saucepan; set aside.
- 2
In a bowl, beat the egg lightly with the salt and white pepper.
- 3
Dredge the chicken breasts with the cornstarch; dip into the egg batter and dredge in the cornstarch again.
- 4
Let chicken pieces stand for 5 minutes. Just before cooking, shake off the excess cornstarch.
- 5
In a wok, heat the oil until hot. Pan-fry the chicken, a couple of pieces at a time, turning occasionally, until golden-brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
- 6
Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring until the sauce boils and thickens.
- 7
Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate.
- 8
Pour the sauce on top and sprinkle with the sesame seeds.
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