Lemon Chicken

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You guys, or gals, whatever, we painted our downstairs, kitchen, bathroom, living room and dining area ALL DAY yesterday and I still managed 2 loads of laundry, bathed two kids and got them to bed. I’m pooped. So, here’s a really, really fantastic lemon chicken recipe from Red Couch Recipes and I’m off to clean house and rest.

Lemon Chicken

Lemon Chicken

Ingredients:

Adapted from Red Couch Recipes

  • 3 pounds of chicken, cut into small pieces
  • Vegetable oil for frying
  • Serve over cooked rice

Marinade

  • 2 tablespoons vegetable oil
  • 2 eggs
  • 4 teaspoons cornstarch
  • 2 teaspoons salt
  • 2 teaspoons soy sauce
  • 1/2 teaspoon white pepper

Batter

  • 1 cup all-purpose flour
  • 1 cup water
  • 1/2 cup cornstarch
  • 1/2 cup vegetable oil
  • 1 teaspoon baking solda
  • 1 teaspoon salt

Lemon Sauce

  • 1-1/2 cups chicken broth
  • 3/4 cup honey
  • 9 tablespoons freshly squeezed lemon juice
  • 6 tablespoons light corn syrup
  • 6 tablespoons white vinegar
  • 3 tablespoons vegetable oil
  • 3 tablespoons Ketchup
  • 2-3 cloves garlic, finely chopped
  • 1-1/2 teaspoons salt
  • Zest of 1 lemon
  • 3 tablespoons corn starch
  • 3 tablespoon cold water

Directions:

  1. Place chicken in 13 x 9x 2-inch glass baking pan.
  2. In separate bowl, put together the ingredients for the marinade, as listed above.
  3. Turn chicken to coat both sides.
  4. Cover and refrigerate for 30 minutes.
  5. Remove chicken from marinade.
  6. While chicken is in the refrigerator, add the lemon sauce ingredients, as listed above, except the cornstarch and the water, until mixture is brought to a boil in a medium-sized saucepan.
  7. Bring mixture to a boil.
  8. At this point, in a small prep bowl, add the cornstarch and water together and mix well.
  9. Then add cornstarch mixture to sauce.
  10. Cook and stir until sauce is thickened, about 10-20 seconds.
  11. Heat vegetable oil (about 2-3 inches) in an electric Wok (or other electric deep-frying appliance) to 350 degrees.
  12. Dip the chicken, one piece at a time, in the batter.
  13. Before you place each piece of battered chicken in the hot oil, shake off the excess batter.
  14. Fry 8-10 pieces at a time, until lightly brown — about 2-3 minutes.
  15. Remove and drain chicken on a paper towel-lined jelly roll pan.
  16. To keep the deep-fried chicken warm, put jelly roll pan in a 200 degree oven with foil over the top.
  17. Arrange deep-fried chicken on a platter, pour Lemon Sauce over the chicken and garnish with lemon slices. I usually have extra sauce and I serve it on the side.
  18. Serve with cooked rice.

Nutrition Information

Yield: 1 recipe, Serving Size: 1

  • Amount Per Serving:
  • Calories: 6804 Calories
  • Total Fat: 400.4g
  • Cholesterol: 1351.3mg
  • Carbohydrates: 524.6g
  • Fiber: 7.8g
  • Sugar: 333.8g
  • Protein: 290.8g
All images and text ©Carrian Cheney for Oh Sweet Basil.

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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5 comments on “Lemon Chicken”

  1. You have been a busy bee!

    can I come over for dinner?

    Look's Great! I am so glad you linked up to “Made it on Monday”

    Please join in often! 🙂

  2. You have been a busy bee!

    can I come over for dinner?

    Look's Great! I am so glad you linked up to “Made it on Monday”

    Please join in often! 🙂

  3. After all of that I am surprised you just didnt order pizza! I would!

  4. yumm fried chicken with a squeeze of lemon!
    cant beat that

  5. Wow you sure have been busy!!! What colors did you paint??
    This chicken sounds delish! I'm always looking for a good way to change up the usual chicken dinner and I think this would totally be perfect for that!