Rating: 3.5 stars 3.5
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This lemon chicken is for when you're craving Chinese food, but no one delivers. Serve with rice and vegetables.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Chicken:
Sauce:

Directions

Instructions Checklist
  • 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.

  • Dip each chicken breast into the flour mixture, followed by the egg mixture and the panko mixture to coat thoroughly.

  • 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).

  • While the chicken is cooking, combine sugar and water in a medium saucepan over medium heat. Let it start to warm.

  • 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.

  • 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

532 calories; protein 33.1g; carbohydrates 85.5g; fat 9.2g; cholesterol 157.6mg; sodium 706.7mg. Full Nutrition
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