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Recipe by Dining In

Sweet and Tangy Lemon Chicken

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Sweet and Tangy Lemon Chicken
Meat Meat
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat - Soy - Egg
2 Hours
Diets

No Diets specified

This dish will remind you of a restaurant, but it’s so much better, and super easy to whip up at home using staples from your pantry. The chicken pieces fried in batter have the perfect amount of crunch while remaining moist, and the sauce thickens up beautifully, balancing the sweet and tangy flavor. Serve over a bed of rice for a delicious meal.

Ingredients

Chicken

  • 4 whole chicken breasts, cut into finger-sized pieces

Marinade

  • 1 teaspoon salt

  • 1 teaspoon oil

Batter

  • large pinch of salt

Sauce

Directions

To Prepare

1.

Marinate chicken pieces in marinade for one hour.

2.

Blend batter ingredients together. Dip pieces of chicken to coat. In skillet, fry chicken in batches in hot oil until lightly browned and cooked through.

3.

Combine all sauce ingredients and cook, stirring until it boils and thickens. Pour over warm chicken and garnish with fresh lemon slices.

Tips:

Chicken can be frozen after being marinated and fried later on.

Recipe tags

battered battered chicken chicken chicken breast chicken breasts chicken nuggets chinese chicken citrusy delicious fresh lemons fried fried chicken fried food lemon lemon chicken lemon sauce marinated marinated chicken soy sauce sweet and tangy
Sweet and Tangy Lemon Chicken

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Sarala S
Sarala S
1 year ago

This is a bit time consuming, but definitely worth it. The chicken was so soft and so tasty!
Layer it on top of quinoa and it looks amazing!

0
Ruti
Ruti
3 years ago

I’ve made a lot of chicken recipes, and we were blown away by this one. It is a bit labour-intensive but totally worth it.
I didn’t change the recipe at all besides for the sauce – it wasn’t thickening after boiling for about 10 mins and Shabbos was approaching, so I mixed another tsp of cornstarch with water and stirred that in, it thickened instantly.

I did find that it wasn’t as good the next day, the sauce had settled a bit and the chicken no longer had that full flavour.
I wonder if you can freeze the chicken after frying, and then make the sauce fresh before using it?

Also, are the amounts for the marinade correct? It makes a miniscule amount, I mixed it in with the chicken and you couldn’t even see it was there.

0
wpdiscuz   wpDiscuz

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