crispy lemon chicken

by tijuana, 04/29/2013

sometimes, when i have no clue of what to make for dinner, i will just take out a pack of chicken and figure it out later. i was thinking about creating a roasted lemon chicken recipe, so i had lemons sitting on the counter. when my son came home from school, he immediately asked if i would make some crispy chicken. they ask me that everyday. every. single. day. then i hit me. i'll make lemon chicken! when i told my oldest son my idea, he looked a little worried. he said, 'lemon chicken? does it taste like your orange chicken?' i said, um.. no, it's gonna taste like lemon chicken! anyway, it was wonderful. i tell ya, i love it when there is complete silence when we are eating. all you hear is smacking lips, and clanking forks. that's when it's good. 🙂

total Time: 35 minutes
prep time: 15 minutes
cook time: 20 minutes
yield: 4 servings

ingredients:

3 chicken breasts - sliced into strips
2 eggs -
1 cup all purpose flour -
1/2 cup cornstarch -
2 cups vegetable oil -
- lemon sauce
3/4 cup chicken broth -
zest of one lemon -
juice of one lemon - about 3 tablespoons
1/3 cup sugar -
2 cloves garlic - grated
1 teaspoon ginger - grated
2 teaspoons cornstarch -
2 teaspoons water -

instructions:

place the chicken on a cutting board. slice the chicken breast in half lengthwise and slice into strips.

add the eggs to a large bowl. lightly beat the eggs until combined. add the chicken strips to the egg mixture.

in a flat dish, combine the flour and cornstarch. remove the chicken strips from the eggs and into the flour mixture.

coat the strips in the flour mixture well.

place the strips on a baking sheet lined with aluminum foil to dry for a few minutes.

preheat a pan with the vegetable oil over high heat. once the oil is hot (350 degrees), add some of the coated chicken strips. fry until golden, about 3- 5 minutes. remove to a plate lined with paper towels. repeat with remaining chicken strips.

meanwhile, add the chicken broth, lemon zest/juice, sugar, garlic and ginger to a small sauce pan over medium heat. stir the sauce until the sugar dissolves.
stir the cornstarch and water together in a small dish. stir the cornstarch mixture into the lemon sauce. bring to a boil and immediately reduce the heat to allow the sauce to thicken. remove the sauce from the heat.