Better Than Chinese Takeout! CRISPY LEMON CHICKEN

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is a healthier thickening agent.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with additional flavor.

Cut chicken breast into bite-sized pieces.

Season chicken with salt and black pepper.

In a bowl, whisk together eggs and lemon juice.

In a separate bowl, combine cornstarch and all-purpose flour.

Dip chicken pieces into the egg mixture, then coat with the flour mixture.

Heat vegetable oil in a large skillet over medium-high heat.

Fry chicken pieces in batches until golden brown, about 4-5 minutes.

Remove chicken and drain on paper towels.

In the same skillet, add garlic and ginger; sauté until fragrant, about 30 seconds.

Add lemon juice, soy sauce, sugar, and lemon zest; stir to combine.

Return chicken to the skillet; toss to coat in the sauce.

Cook for an additional 2-3 minutes until heated through.

Garnish with green onions and sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens