Crispy Lemon Glazed Chicken
Indulge in the vibrant flavors of our Crispy Lemon Glazed Chicken, inspired by the beloved dish from your favorite Chinese take-out. This recipe features succulent boneless chicken breast pieces, marinated to perfection and coated with a light and crispy egg, cornstarch, and baking powder batter that gives you that irresistible crunch. Our dish avoids the use of MSG and flour while still delivering a delightful taste experience. Topped with a luscious lemon sauce that beautifully balances sweet and tart notes, it’s served on a bed of tender chicken, making it a perfect centerpiece for any occasion. Get ready to impress your family and friends with this delightful fusion of taste and texture!
12
Servings
350
Calories
15
Ingredients
Ingredients
dry sherry
1 (tablespoon)
soy sauce
1 (tablespoon)
salt
1/2 (teaspoon)
boneless chicken breast halves
3 (lbs)
large eggs
2 (beaten)
cornstarch
1/4 (cup)
baking powder
1/2 (teaspoon)
vegetable oil
2 (cups)
chicken broth
1 (cup)
sugar
1/3 (cup)
cornstarch
1 (tablespoon)
lemon juice
1 (tablespoon)
salt
1 (teaspoon)
vegetable oil
2 (tablespoons)
lemon
1 (sliced)
Instructions
1
In a large zip-lock bag, combine dry sherry, soy sauce, and salt. Add the chicken breasts, seal the bag, and massage the marinade into the chicken. Refrigerate for 15 minutes to allow flavors to meld.
2
In a spacious mixing bowl, whisk together the beaten eggs, 1/4 cup cornstarch, and baking powder until smooth. Take each marinated chicken piece, dip it into the batter, ensuring it’s evenly coated.
3
In a large, heavy-bottomed skillet, heat 2 cups of vegetable oil over medium-high heat. Carefully add the coated chicken pieces to the hot oil and fry until they turn golden brown and crispy, about 4-5 minutes, flipping occasionally for even cooking. Once done, remove chicken and set it aside on paper towels to drain excess oil. Cut the chicken into 1½ inch by 1 inch pieces and arrange on a serving platter.
4
In a medium bowl, whisk together chicken broth, sugar, 1 tablespoon of cornstarch, lemon juice, and 1 teaspoon of salt; set this sauce mixture aside.
5
In a large non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat until sizzling. Add the lemon slices and stir-fry them for about 30 seconds until fragrant.
6
Pour in the prepared broth mixture and continue to stir-fry for an additional 3 minutes or until the sauce thickens and becomes clear. Once done, pour the sauce generously over the fried chicken pieces.
7
Serve immediately and enjoy the delightful combination of crispy chicken and zesty lemon glaze!
Nutrition Information
21
Fat
18
Carbs
19
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Lemon Glazed Chicken?
It is a Chinese take-out inspired dish featuring crispy fried chicken pieces coated in a sweet and tart lemon sauce.
How many servings does this recipe yield?
This recipe makes 12 servings.
Is this chicken recipe gluten-free?
Yes, the recipe uses cornstarch instead of flour for the coating, making it gluten-free.
Does this recipe contain MSG?
No, this recipe is designed to avoid the use of MSG while still delivering a savory flavor.
How long should I marinate the chicken?
The chicken should be marinated in the refrigerator for 15 minutes.
What ingredients are in the marinade?
The marinade consists of dry sherry, soy sauce, and salt.
What is the purpose of the cornstarch in the batter?
Cornstarch provides a light and irresistible crunch to the chicken coating.
Why is baking powder added to the batter?
Baking powder helps create a light and airy texture in the crispy coating.
How much chicken is needed for this recipe?
You will need 3 lbs of boneless chicken breast halves.
What type of oil is recommended for frying?
The recipe calls for vegetable oil for both frying the chicken and stir-frying the lemon slices.
How long do I fry the chicken pieces?
Fry the chicken for about 4-5 minutes until they are golden brown and crispy.
What temperature should the oil be for frying?
The oil should be heated over medium-high heat in a large, heavy-bottomed skillet.
What size should the chicken be cut into after frying?
The fried chicken should be cut into 1.5 inch by 1 inch pieces.
What are the components of the lemon sauce?
The sauce is a mixture of chicken broth, sugar, cornstarch, lemon juice, and salt.
How do I thicken the lemon glaze?
Stir-fry the sauce mixture for about 3 minutes until it thickens and becomes clear.
How many calories are in a serving?
There are 350 calories per serving.
What is the protein content per serving?
Each serving contains 19 grams of protein.
How much fat is in this dish?
There are 21 grams of fat per serving.
What is the carbohydrate count per serving?
There are 18 grams of carbohydrates per serving.
Can I use fresh lemon in this recipe?
Yes, the recipe uses both fresh lemon juice and one sliced lemon for stir-frying.
What type of skillet is best for making the sauce?
A large non-stick skillet is recommended for cooking the lemon slices and the sauce.
How many eggs are used in the batter?
The batter uses 2 large beaten eggs.
Should the chicken be drained after frying?
Yes, place the fried chicken on paper towels to drain excess oil before arranging it on a platter.
How much sugar is in the lemon sauce?
The sauce contains 1/3 cup of sugar.
What is the first step in preparing the sauce?
The first step is to whisk together chicken broth, sugar, cornstarch, lemon juice, and salt in a medium bowl.
How long should I stir-fry the lemon slices?
Stir-fry the lemon slices for about 30 seconds until they are fragrant.
When should the sauce be added to the chicken?
Pour the sauce generously over the fried chicken pieces once it has thickened and cleared.
Is this recipe suitable for a large gathering?
With 12 servings, this recipe is perfect for families or entertaining guests.
What flavor profile can I expect?
The dish offers a balance of savory chicken with sweet and tart lemon notes.
Should the dish be served immediately?
Yes, it is best to serve immediately to enjoy the contrast of the crispy chicken and warm glaze.