This is super easy. Asian Lemon Pepper Chicken is the perfect dish to serve any time of year, it's delicious light, crispy, tangy and spicy.
Total Time
30min
5.0
4 Ratings
Author: Cooking with Tovia
Servings:
2
Ingredients
•
2
Medium
Chicken Breasts
•
1
Eggland's Best Classic Egg
•
1/2
cup
Soy Sauce
•
to taste
Freshly Ground Black Pepper
•
3/4
cup
All-Purpose Flour
or Self-rising Flour
•
1
Lemon
, juiced
•
1/2
cup
Granulated Sugar
•
1
cup
Water
•
2
tsp
Crushed Red Pepper Flakes
•
2 1/2
Tbsp
Corn Starch
•
2
Tbsp
Water
•
1
Large
Onion
•
as needed
Canola Oil
•
to taste
Scallions
, sliced
Cooking Instructions
1.
In a small bowl start by beating the Soy Sauce (1/3 cup) and Eggland's Best Classic Egg (1) together. Pour over the cubed Chicken Breasts (2) and season with Freshly Ground Black Pepper (to taste). Mix and set aside for 15 minutes.
2.
Add the All-Purpose Flour (3/4 cup) to the bowl with the chicken and mix thoroughly. In a large pot with Canola Oil (as needed) on high heat, add the floured chicken pieces using a spoon. Make sure to shake off any excess flour before frying. Fry for 3-4 minutes.
3.
Preheat the oven to 200 degrees F (93 degrees C).
4.
Drain the chicken pieces as you remove them and place into a pan. Place into the oven to preserve the heat and crispy texture of the chicken.
5.
Remove most of the oil from the wok. Add in the Onion (1) and stir fry for 1 minute then remove.
6.
To the hot wok add the Water (1 cup), Lemon (1), Granulated Sugar (1/2 cup), Soy Sauce (4 Tbsp) and whisk everything together.
7.
In a small born mix the Water (2 Tbsp) and Corn Starch (2 1/2 Tbsp) together then pour into the wok. This will thicken up the sauce.
8.
Add the cooked chicken and stir fried onions and mix together. Season with Crushed Red Pepper Flakes (2 tsp) and mix once more. Serve with white rice and garnish with Scallions (to taste).
Nutrition Per Serving
CALORIES
972
FAT
29.8 g
PROTEIN
41.8 g
CARBS
135.6 g
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