Chinese Takeout Lemon Chicken
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Description
This lemon chicken is for when you're craving Chinese food, but no one delivers. Serve with rice and vegetables.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cloves
- 2 large eggs
- 1 tablespoon lemon zest
- 1 cup panko bread crumbs
- 4 skinless, boneless chicken breasts, trimmed and pounded thin
- ½ cup canola oil
- ⅔ cup white sugar
- ½ cup water
- ½ cup lemon juice
- 3 tablespoons cornstarch
Directions
- 1. Mix flour, garlic powder, salt, pepper, and cloves together in a flat dish.
- 2. Beat eggs and lemon zest together in another flat dish. Add panko bread crumbs to a third shallow dish.
- 3. Dip each chicken breast into the flour mixture, followed by the egg mixture and the panko mixture to coat thoroughly.
- 4. Heat oil in a deep pan over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, turning as needed, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- 5. While the chicken is cooking, combine sugar and water in a medium saucepan over medium heat. Let it start to warm.
- 6. Whisk lemon juice and cornstarch together in a bowl. Add to the heated syrup and whisk to combine. Slowly turn up the heat until sauce boils and thickens.
- 7. Pour the desired amount of sauce over each chicken breast and serve.
Nutrition Facts
serving: 4 servings
calories: 532.4 kcal
carbohydrates: 85.5 g
protein: 33.1 g
saturated fat: 2.1 g
cholesterol: 157.6 mg
sodium: 706.7 mg
fiber: 1.5 g
sugar: 34.6 g
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