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RECIPE
14 INGREDIENTS8 STEPS30MIN

Asian Lemon Pepper Chicken

5.0
4 Ratings

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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.
30MIN
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
2
cut into 1/2-inch cubes
1
1/2 cup
to taste
Freshly Ground Black Pepper
3/4 cup
or Self-rising Flour
1
Lemon , juiced
1 cup
Water
1/2 Tbsp
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

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Nutrition Per Serving

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CALORIES
3513
FAT
315.8 g
PROTEIN
43.8 g
CARBS
136.5 g

Cooking Instructions

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Step 1
In a small bowl start by beating the Soy Sauce (5 tablespoon) and Egg (1) together. Pour over the cubed Chicken Breast (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 your oven at 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 tablespoon) and whisk everything together.
Step 7
In a small born mix the Water (2 tablespoon) and Corn Starch (2 1/2 tablespoon) 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 teaspoon) and mix once more. Serve with white rice and garnish with Scallion (to taste).

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Nutrition Per Serving
Calories
3513
% Daily Value*
Fat
315.8 g
405%
Saturated Fat
28.1 g
140%
Trans Fat
1.1 g
--
Cholesterol
172.3 mg
57%
Carbohydrates
136.5 g
50%
Fiber
6.4 g
23%
Sugars
55.3 g
--
Protein
43.8 g
88%
Sodium
5043.4 mg
219%
Vitamin D
0.9 µg
4%
Calcium
123.5 mg
10%
Iron
6.1 mg
34%
Potassium
983.0 mg
21%
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