- 2 boneless skinless chicken breast halves (5 ounces each)
- 1 teaspoon plus 1/4 cup cornstarch, divided
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/3 cup packed brown sugar
- 1/3 cup water
- 1/3 cup cider vinegar
- 1 large lemon, thinly sliced and seeds removed
- 1 egg, lightly beaten
- Oil for deep-fat frying
- 1-1/2 cups cooked long grain rice
- Flatten chicken to 1/4-in. thickness. In a small bowl, combine 1 teaspoon cornstarch, rice wine vinegar and sesame oil; brush over both sides of chicken. Place in a large resealable plastic bag. Seal bag and turn to coat; refrigerate for 30 minutes.
- In a small saucepan, bring the brown sugar, water, cider vinegar and lemon slices to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until lemon slices are golden brown and sauce is thickened.
- Meanwhile, place egg and remaining cornstarch in separate shallow bowls. Dip chicken in the egg, then cornstarch. In an electric skillet, heat 1/2 in. of oil to 375°. Carefully place chicken in hot oil. Cook for 3-5 minutes or until meat is no longer pink. Serve with rice and lemon mixture. Yield: 2 servings.
Originally published as Chinese Lemon Chicken in Cooking for 2 Winter 2009, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Apr. 3, 2014
"Have not tried this yet, but plan to soon. Giving 4 stars merely because haven't tried it, otherwise would be a definitive'5'."