Chinese Lemon Chicken
The sweet and sticky sauce for this Asian Lemon Chicken is full of dimension and flavor. It’s got the right amount of balance of sweet, savory and zingy.
You can easily customize it to your tastes though. If you like your sauce sweeter, add more honey. For tangier – add more lemon juice and vinegar. And for a kick of heat, add extra Sriracha.
- 1 pound chicken breast, sliced into thin slices.
- One green bell pepper cut into large pieces.
- 1 tablespoon soy sauce
- 4 tablespoons cornstarch
- one egg yolk
- 1 teaspoon black pepper
- ⅓ cup lemon juice
- 3 tablespoons sugar
- ½ cup water
- 2 teaspoons cornstarch
- 1 teaspoon lemon zest
- ¼ cup flour
- oil for frying
- one slice of lemon for garnish
Step 1: Slice chicken breast into thin slices. Add soy sauce, and 2 tablespoons of cornstarch, 1 teaspoon black pepper, one egg yolk to your chicken in a bowl and cover with plastic wrap. Let marinate for 30 minutes.
Step 2: One green bell pepper cut into large pieces.
Step 3: While the chicken is marinating add the lemon juice, sugar, water, and 2 tablespoons of cornstarch and lemon zest to a small bowl and mix.
Step 4: In a pot with oil about three inches deep, heat on medium high to 350 degrees. Add the chicken in batches so you don’t crowd the pot or the chicken will stick together and it will lower the temperature significantly causing your chicken to be oily. Cook chicken until golden brown and when cooked transfer the pieces to a plate.
Step 5: Leave 3 tablespoons of oil in the pot. Turn on the heat. Add green pepper to the pot. Stir-fry for 1 minute. Add the sauce. Bring to a boil.
Step 6: Add chicken to the pot. Coat the chicken pieces in the sauce and cook for just a few seconds until thickened.
Serve immediately with steamed rice and vegetables.