Crispy Lemon Chicken
Yield: 4 servings
Cook Time: 30 minutes
Tips: Light or dark chicken meat can be used. Chicken pieces can be cut into any size you prefer.
Suggestion: Delicious served with rice and a vegetable side.
Ingredients
- Sauce
- 1/2 cup boiling water
- juice of 3 lemons, reserving 1 squeezed half
- 1/2 cup sugar
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- 2 teaspoons oil
- Chicken
- 2-3 skinless and boneless chicken breasts
- water
- oil
Directions
Sauce
In a small saucepan, bring water to a boil. Add lemon juice with the squeezed lemon half and sugar. Bring to boil again, then reduce heat and simmer 2 to 3 minutes until sugar is dissolved. Stir in oil and soy sauce. Remove from heat and set aside until chicken is ready to serve. [At this point, you will begin cooking chicken.]
After cooked chicken has been placed on serving plate, reheat lemon sauce, bringing to a low boil on medium-high heat. In a small bowl, mix cornstarch with a small amount of cold water (just enough to make a smooth paste), then add to lemon sauce while whisking to blend. Cook, whisking constantly, until slightly thickened. Spoon over cooked chicken.
Chicken
In a medium saucepan, heat water to boiling. Add chicken breasts and reduce temperature to low. Cook chicken breasts for 20 minutes and remove from heat. Place chicken pieces on paper towels to drain. Allow to cool until easy to handle. Cut or shred chicken into pieces (either bite-size pieces or up to 1x3" in size). In a large skillet, add enough oil to cover entire bottom of skillet and heat until hot. Add chicken and fry, turning chicken until crispy on all sides. After chicken has crisped and browned nicely, remove from heat and place on paper towels to drain for 1-2 minutes. Transfer chicken pieces to serving plate. Drizzle liberally with lemon sauce.
In a small saucepan, bring water to a boil. Add lemon juice with the squeezed lemon half and sugar. Bring to boil again, then reduce heat and simmer 2 to 3 minutes until sugar is dissolved. Stir in oil and soy sauce. Remove from heat and set aside until chicken is ready to serve. [At this point, you will begin cooking chicken.]
After cooked chicken has been placed on serving plate, reheat lemon sauce, bringing to a low boil on medium-high heat. In a small bowl, mix cornstarch with a small amount of cold water (just enough to make a smooth paste), then add to lemon sauce while whisking to blend. Cook, whisking constantly, until slightly thickened. Spoon over cooked chicken.
Chicken
In a medium saucepan, heat water to boiling. Add chicken breasts and reduce temperature to low. Cook chicken breasts for 20 minutes and remove from heat. Place chicken pieces on paper towels to drain. Allow to cool until easy to handle. Cut or shred chicken into pieces (either bite-size pieces or up to 1x3" in size). In a large skillet, add enough oil to cover entire bottom of skillet and heat until hot. Add chicken and fry, turning chicken until crispy on all sides. After chicken has crisped and browned nicely, remove from heat and place on paper towels to drain for 1-2 minutes. Transfer chicken pieces to serving plate. Drizzle liberally with lemon sauce.