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Lemon Chicken

Lemon ChickenThe Korean Chicken Wings brought me back to my childhood yesterday. I started to reminisce about all my favorite foods as a kid. And all I could think of was Lemon Chicken. Where do I even start with Lemon Chicken? I grew up in a little town called Pahoa in Hawai’i. And there in our little Pahoa Village was my favorite Chinese Restaurant. It was a small mom and pop restaurant. I’d always order the same plate…fried rice, char siu pork, and lemon chicken. A crispy fried chicken covered in a sweet, but tart lemon sauce. It was the perfect combination. I was very sad to have found out they were no longer there during my last visit home.

This morning, I knew what was for dinner, Lemon Chicken. The chicken is coated in a cornstarch-flour mixture, fried until golden and crispy, and coated in a sweet, yet tart lemon sauce.

Need a new chicken recipe? Love lemons? …Then this is for you!

Lemon Chicken

Lemon Chicken

(Yield: 4 servings)

Ingredients:

4 Boneless Chicken Breasts or Boneless Chicken Thighs, cut into 1 1/2 inch pieces

¼ cup of Flour

¼ cup of Cornstarch

Salt and Pepper

1 to 2 cups of vegetable oil for frying

For the Sauce:

¼ cup of Lemon juice

¾ cup of Water

1 tbsp. of Cornstarch

¼ cup of Sugar

½ tbsp. of Honey

½ tsp. of Salt

Pinch of Black Pepper

2 to 3 drops of yellow food coloring (optional)

Here’s what you do:

Heat oil in a pot or pan with medium-high to high heat. Adjust temperature as needed for your stove. Rinse chicken under cold water and pat dry with a paper towel. Cut chicken into 1-½ inch strips or pieces. Season chicken with salt and pepper. In a pan or platter, whisk together flour, cornstarch, ½ teaspoon of salt and a pinch of pepper. Next, dust chicken pieces in the flour mixture. Then, in small batches, fry chicken in hot oil until golden and cooked through. Place cooked chicken on a platter or pan lined with paper towels to absorb any excess oil.

Now for the sauce:

Lemon sauce

Whisk ingredients in a pot until well blended. Place pot on the stove and cook for a few minutes on medium-high heat just until it starts to boil and the sauce thickens into a thick syrup. If you’d like that bright yellow color, add a couple drops of yellow food coloring and mix well. Next, taste and season with more salt if needed.

lemon sauce2

Now let’s combine the chicken and the lemon sauce together.

lemon chicken3In a bowl or straight into the pot, coat chicken pieces with the lemon sauce. Place chicken on a serving platter. Serve any extra lemon sauce on the side for dipping. Garnish with a lemon and it’s ready to be served.

And don’t forget to share your thoughts on this recipe in the comment section below. I’d love to hear from you. Happy Cooking!