Chinese Lemon Chicken, healthier version, easy, healthy

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.

Combine egg yolk, soy sauce, lemon zest, and 1 tablespoon of cornstarch in a small bowl and stir until well dissolved.

Dip chicken pieces in the mixture, ensuring they are well coated, and let marinate for 5 to 10 minutes.

Preheat the oven to 400°F.

In a large plate or bowl, combine the rest of the cornstarch with flour and stir well.

Cover the marinated chicken pieces with the flour mixture, ensuring all sides are coated.

Place chicken pieces on a baking sheet lined with aluminum foil and sprayed with cooking spray.

Spray the chicken with a little more cooking spray for color.

Bake at 400°F for 15 to 20 minutes until chicken is tender and golden brown.

In a saucepan, combine lemon juice, sugar, and 1 cup of water, and stir until sugar is dissolved; cook on medium heat until boiling.

In a small bowl, combine cornstarch with 1 tablespoon of water and mix until dissolved; set aside.

Once the lemon juice mixture is boiling, add the cornstarch mixture and stir until combined; add more water if the mixture thickens too quickly.

Reduce heat to low and bring to a boil again; season with crushed red pepper if desired.

Serve chicken with white rice, drizzled with lemon sauce, and garnish with green onions and Asian seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens