Lemon Chicken Recipe


MethodMain Ingredient


 Chicken breasts4
 Cornstarch1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Water1⁄4 Cup (4 tbs)
 Egg yolks4 , beaten
 Vegetable oil2 Cup (32 tbs) (For Frying)
 Green onions4 , sliced
 Lemon sauce1 Cup (16 tbs)
 Water1 1⁄2 Cup (24 tbs)
 Lemon juice1⁄2 Cup (8 tbs)
 Brown sugar3 1⁄2 Tablespoon
 Cornstarch3 Tablespoon
 Honey3 Tablespoon
 Instant chicken bouillon granules2 Teaspoon
 Minced ginger1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 8672 Calories from Fat 5610

% Daily Value*

Total Fat 631 g970.3%

Saturated Fat 112.6 g563.2%

Trans Fat 0.2 g

Cholesterol 2144.3 mg

Sodium 5486.5 mg228.6%

Total Carbohydrates 266 g88.6%

Dietary Fiber 3.5 g13.8%

Sugars 93.8 g

Protein 474 g948.5%

Vitamin A 88.8% Vitamin C 144.5%

Calcium 36.2% Iron 112.2%

*Based on a 2000 Calorie diet


Remove skin from chicken and discard.
Cut chicken breasts in half.
Remove and discard bones.
Pound with mallet or rolling pin to flatten slighdy.
Combine cornstarch, salt and pepper in small bowl.
Gradually blend in water and egg yolks.
Heat oil in wok or large skillet over high heat to 375 F.
Dip chicken breasts, one at a time, into corn-starch-egg yolk mixture.
Cook chicken breasts, two at a time, until golden, about 5 minutes.
Drain on paper towels.
Keep warm while cooking remaining chicken.
Cut each breast into three or four pieces and arrange on serving plate.
Sprinkle with onions.
For sauce, combine all sauce ingredients in medium saucepan; mix well.
Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes.
Pour over chicken.