This lemon chicken is for when you’re craving Chinese food, but no one delivers. Serve with rice and vegetables.
Submitted by
Sorenwriter
Published on June 15, 2020
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Ingredients
Original recipe (1X) yields 4 servings
Chicken:
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1 cup all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon kosher salt
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1 teaspoon ground black pepper
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½ teaspoon ground cloves
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2 large eggs
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1 tablespoon lemon zest
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1 cup panko bread crumbs
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4 skinless, boneless chicken breasts, trimmed and pounded thin
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½ cup canola oil
Sauce:
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⅔ cup white sugar
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½ cup water
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½ cup lemon juice
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3 tablespoons cornstarch
Directions
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Mix flour, garlic powder, salt, pepper, and cloves together in a flat dish.
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Beat eggs and lemon zest together in another flat dish. Add panko bread crumbs to a third shallow dish.
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Dip each chicken breast into the flour mixture, followed by the egg mixture and the panko mixture to coat thoroughly.
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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).
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While the chicken is cooking, combine sugar and water in a medium saucepan over medium heat. Let it start to warm.
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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.
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Pour the desired amount of sauce over each chicken breast and serve.
Cook’s Note:
If breading begins to brown too quickly, remove from oil and heat in an oven at 350 degrees F (175 degrees C) for 10 minutes or until internal temperature is 165 degrees F (74 degrees C).
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
532 | Calories |
9g | Fat |
86g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 |
|
Calories 532 |
|
% Daily Value * | |
Total Fat 9g |
12% |
Saturated Fat 2g |
11% |
Cholesterol 158mg |
53% |
Sodium 707mg |
31% |
Total Carbohydrate 86g |
31% |
Dietary Fiber 2g |
5% |
Total Sugars 35g |
|
Protein 33g |
66% |
Vitamin C 16mg |
18% |
Calcium 39mg |
3% |
Iron 3mg |
16% |
Potassium 320mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.