How to make Lemon Chicken | Junnie’s Hub | Home Cook | Asian Style #easycooking #simplerecipe

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot powder is a healthier thickener, while all-purpose flour is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are more affordable than breasts.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium, while tamari is a gluten-free alternative.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar tang, while vinegar is a cost-effective souring agent.

Mix rice wine, light soy sauce, and egg white with chicken and marinate for 30 minutes.

Prepare lemon zest and squeeze juice from a whole lemon into the bowl with the zest.

Pour 30 ml of chicken broth, light soy sauce, and 1 tablespoon of sugar into a bowl and mix until sugar dissolves.

Coat marinated chicken in Kentucky flour until fully coated.

Fry the coated chicken in medium heat for 10 to 15 minutes until golden brown, then remove from the pan and drain excess oil.

Add garlic and pounded ginger into hot oil and let it simmer for about 10 minutes, stirring to avoid burning.

Add chicken broth mixture and let it simmer for another 10 minutes before adding lemon juice.

Once boiling, add cornstarch to thicken the sauce, stirring on low heat until thick.

Add the fried chicken to the sauce and mix well to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens