Does anyone have any awesome lemon chicken recipes?
April 27th, 2010 by Melissa
My mom used to make lemon chicken,shes not with us anymore. I think she used to soak the chicken in lemon juice over night in the fridge, then she floured it and had it over rice.It was one of my favorites.I just can’t remember exactly how she made it taste so good.I appricate any recipes.Thanks!!
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My mom used to make something she called Lemon Chicken, too. She breaded/fried chicken pieces (and later on, wings) and put that on a platter of cooked rice. Then she topped the chicken w/ a thickened lemon sauce she’d made out of lemon juice, sugar, cornstarch, water…she usually put a few julienne of lemon peel in there too. We whaled on that stuff!
I have this recipe, from teh Great Chefs of NO TV show. I’ve eaten this dish at Trey Yuen in La., and it is very good, though a bit more complex than mom’s. Maybe it will work for you.
Lemon Chicken
3 boneless chicken breast halves, sliced across the grain in thin slices
Marinade:
1 tsp. sherry
1 tsp. lite soy sauce
¼ tsp. salt
1 Tbsp. cornstarch
½ egg, beaten
Pinch of white pepper
Flour to dredge
½ cup veg. oil
Sauce:
1 Tbsp. rice wine
½ tsp. minced garlic
1 Tbsp. sherry
1½ Tbsp. sugar
¼ tsp. salt
1 Tbsp. vinegar
1 cup water
½ Tbsp. veg. oil
½ tsp. hot pepper oil
Juice and of 1 lemon
rind of 1 lemon (no white part)
2 slices fresh ginger (1/8” x ½”)
2 tsp. cornstarch mixed with 2 Tbsp. cold water
Combine marinade ingredients and pour over chicken pieces, let sit for 20 minutes. Coat chicken w/ flour. Heat wok or heavy skillet and add ½ cup veg. oil. Fry chicken until both sides are golden brown. Add 1 Tbsp. rice wine to chicken and cover briefly to steam flavor in. Remove chicken from pan.
Combine 10 sauce ingredients, except cornstarch and water. Reheat pan, add garlic and simmer a few seconds. Add sauce ingredients and stir well. Add lemon rind and ginger. When mixture comes to a boil, whisk in the cornstarch and water mixture. When thickened remove lemon rind and ginger. Serve sauce over cooked chicken, along with steamed rice.
–The Wong Brothers, Trey Yuen, Great Chefs of New Orleans II cookbook
Marinated Lemon Chicken
Ingredients
(8 servings)
2 c Greek virgin olive oil
8 lg Chicken breasts (skin & bones removed)
6 Garlic cloves; crushed
2 Lemons; juiced
2 tb Fresh oregano; chopped
1/8 ts White pepper
4 oz Feta cheese; cut in 8 slices
Instructions
In a large pan place the olive oil. Add the chicken breasts and coat them well with the oil.
Spread the garlic on both sides of the chicken.
Sprinkle the lemon juice over the chicken.
Sprinkle on the oregano and white pepper.
Cover the pan and place it in the refrigerator. Marinate the chicken for 24 hours.
Charbroil the chicken for 5 to 6 minutes on each side, or until it is done. Brush the chicken with the marinade the entire time that you are cooking it.
Place the broiled chicken on a large serving platter. Put a piece of feta cheese on top of each chicken breast.