April 5, 2013
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Here’s an easy chicken recipe that I’m sure your children will love.

lemon chicken


8 boneless, skinless chicken breast halves, cut in chunks
1/2 cup cornstarch
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup water
4 egg yolks
2 cups cooking oil
green onions, sliced

For the lemon sauce:

1 1/2 cup water
1/2 cup lemon juice
3 1/2 tablespoons light brown sugar
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons chicken bouillon granules
1/4 teaspoon ground ginger, or more if desired


To make the batter, combine the cornstarch, salt, and pepper in a shallow dish. Beat the egg yolks with the water until combined. Add the egg mixture to the cornstarch and blend until smooth.

Heat the oil in a large wok or skillet.

Dip the chicken pieces into the egg mixture then cook in the hot oil until golden brown, turning as needed. Remove with a slotted spoon and drain on paper towels.

Place the chicken in a serving dish and top with the sliced green onions. Pour the sauce evenly over the top of the chicken.

To make the sauce, combine all the ingredients in a saucepan. Cook over medium heat, stirring, about 5 minutes until sauce boils and the brown sugar and bouillon granules are fully dissolved.

**Recipe was snagged from CDKitchen.com

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