I have a mildly annoying habit. I find with recipes I love, I tend to make them over and over again in a relatively short span of time, then get completely burned out on them. Kind of like I’ve been with cupcakes lately (burned out on them, that is. I don’t think I’ve made any since I did that job for Karyn a couple weeks ago). I do the same thing with music–Which is why, two years later, I still play “Pumped Up Kicks” at top volume whenever it comes on, or why when I was twelve, my mom actually confiscated Crowded House’s first album for a week, because she was sick of hearing it day after day after day. What can I say? I find something I like, and I stick with it! So what does this have to do with anything? Enter Lemon Chicken:
I had taken some chicken out to thaw, and was originally planning on making Chicken Parmesan with it. I didn’t feel up to the hassle of that, so during one of my afternoon breaks at work, I went looking for some chicken recipes, and found one for Lemon Chicken. It was probably more labor-intensive than Chicken Parmesan would’ve been, but I’ve discussed ad-nauseam my love for Lemon Brown Sugar Chicken. This isn’t quite the same, but I think I love it as much, maybe more.
Since it’s lightly battered, it’s got a little bit of crunch to it, which I like. And the lemon sauce is sweet, but not too sweet. That’s one reason I don’t like Orange Chicken–I find it overly sweet, and while there’s no question I have a sweet tooth, sometimes it’s just too much.
- 3 boneless, skinless chicken breasts, cut into bite-sized chunks
- 1 Tbsp. soy sauce
- 1 egg
- 2 Tbsp. cornstarch
- 3 Tbsp. canola oil
- 2 lemons, zest and juice, (1/3 C)
- 2 Tbsp. sugar
- ⅓ C water
- 2 tsp. cornstarch
- salt and freshly ground black pepper
- Toss the chicken with the soy sauce in a medium mixing bowl and marinate for 30 minutes.
- For the sauce, whisk together the lemon zest and juice with the sugar, water and 2 tsp. cornstarch in a small saucepan. Bring to a boil, whisking constantly until thickened (about 4 minutes), then keep warm.
- Heat the oil in a large skillet. Whisk together the egg, cornstarch, salt and pepper in a small bowl to make a batter. Toss the chicken in the batter and fry for three to four minutes on each side until golden and cooked through.
- Plate the chicken and spoon the sauce over top. Serve with rice if desired.
Oh, I could eat this every day! I just want to lick my plate clean, the sauce is just that good. I think it’s just the fact that the citrus makes this so bright-tasting…It’s been so dark and depressing and cold recently, so I’ve been craving sunshine and all things citrus like they’re going out of style!