Asian Lemon Pepper Chicken

14 INGREDIENTS • 8 STEPS • 30MINS

Asian Lemon Pepper Chicken

Recipe

5.0

4 ratings

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.

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Asian Lemon Pepper Chicken

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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.

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

30MINS

Total Time

$5.29

Cost Per Serving

Ingredients

Servings

2

us / metric

2

Medium Chicken Breasts

cut into 1/2-inch cubes

1

Sponsored

Eggland's Best Classic Egg

1/2 cup

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

2 Tbsp

Water

1

Large Onion

cut into 1/2 inch pieces

as needed

Canola Oil

about 2 1/2 cups, for frying

to taste

Scallions, sliced

for garnish

Nutrition Per Serving

VIEW ALL

Calories

972

Fat

29.8 g

Protein

41.8 g

Carbs

135.6 g

Love This Recipe?

Asian Lemon Pepper Chicken

Save

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

Cooking Instructions

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step 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.

step 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.

step 3

Preheat the oven to 200 degrees F (93 degrees C).

step 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.

step 5

Remove most of the oil from the wok. Add in the Onion (1) and stir fry for 1 minute then remove.

step 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.

step 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.

step 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).

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