22
Submitted by Chef Dine
"An instant hit! 1/2 the fat of the chinese restaurant versions. This comes from Betty Crocker's Best Chicken Recipes. You won't have any leftovers!"
photo by Jonathan Melendez 
- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
4
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ingredients
- 4 large boneless skinless chicken breast halves
- 1 egg white
- 1 teaspoon water
- 1⁄4 cup all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 cayenne pepper (1/2 tsp if you like spicier)
- cooking spray
- 1⁄2 lemon, cut into thin slices
- 1 green onion, chopped (about 1 Tbls)
-
Chinese Lemon Sauce
- 1⁄4 cup sugar
- 1⁄3 cup chicken broth
- 1 teaspoon grated lemon peel
- 3 tablespoons lemon juice
- 2 tablespoons light corn syrup
- 2 tablespoons rice vinegar
- 1⁄4 teaspoon salt
- 1 garlic clove, minced
- 2 teaspoons cornstarch
- 1 teaspoon cold water
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directions
- Cut each chicken breast half lengthwise. Mix egg white and water in a medium glass or plastic bowl. Add chicken; turn to coat both sides and let stand 10 minutes.
- Heat oven to 450 degrees. Spray nonstick cookie sheet with cooking spray. Remove chicken from egg mixture; discard egg mixture. Mix flour, baking soda and red pepper in a large resealable plastic bag. Add 1 chicken piece at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
- Bake uncovered for 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes;slice each piece into 5 slices. Pour sacue over chicken. Garnish with lemon slices and green onion.
- Chinese Lemon Sauce: Heat all ingredients except cornstarch and cold water to boiling in 1-quart suacepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
- This meal is excellent with steamed broccoli.
Questions & Replies
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Reviews
-
Tried this recipe for the first time tonight. Easy to make, better than at our local good Chinese food restaurant, and liked by 2 of my 3 kids which is pretty good! I doubled the flour portion of the recipe just to make it easier to coat. Sauce was excellent and found it to be enough.
Klc1Foodie
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My husband and I thought this dish was excellent. I followed the directions exactly, only I added a little salt & pepper to the flour mixture, and instead of chicken broth, I used white wine, because I was too lazy to prepare the bullion cube for the chicken broth needed. The flavor was delicious. I couldn't beleive I actually had all the ingredients needed, and I am so glad I did. This will become a staple meal in our house! Thanks for posting!
TexasKelly
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This chicken was amazing! I couldn't stop eating it. It's like orange chicken but with lemon instead and I can't wait to make it again. Rave reviews over here!
Jonathan Melendez
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I'm so glad I tried this! Excellent and I'm so glad I know this technique for baking "Fried" Chinese chicken pieces. I used three large breasts and cut them into smaller strips, then I used 2 eggs and doubled the flour and used 1.5 tsp baking soda to compensate. I put them on sprayed tinfoil on the pan and only sprayed them briefly. Swapped honey for corn syrup and would do it again. I started rice when the chicken was sitting in the egg bath and everything was ready after 15 minutes in the oven. I think you could easily make this orange chicken by using an orange in place of the lemon/zest and adding toasted sesame seeds. Thanks so much for posting this, love the technique!
lolablitz
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Least expected this to turn out well.. but decided to try it anyway as my son loves lemon chicken from the chinese restaurants. As he watched excitedly, my DH came in saying the house smelled exactly like a chinese restaurant. I was glad but kept telling them not to build up their hopes as it was baked and not fried the way it should be. Weren't we pleasantly surprised when we tasted it - it was perfect! I increased the flour to 1/2 cup but the baking soda down to 1/2 tsp, next time I will add more chillie pdr. Didn't even notice that there was garlic in the recipe till i read someone's review. Didn't have corn syrup so i skipped it although I had planned to use honey. Will remember to use it next time. I was disappointed that there was very little sauce so will double the amount next time. Thanks for teaching me how to make the baked battered chicken nuggets in the oven. I am going to try making szechuan chicken and then honey garlic chicken, then manchurian chicken using your baked method. Thank you for sharing that amazing low fat tip, although i generously greased the baking sheet with oil.
Cathy-O
see 19 more reviews
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Tweaks
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This was a big hit but I did make a few changes. I used chicken breast tenderloins since that was what was on hand. I marinaded the chicken in a whole egg, 1tbsp soy sauce, water and about a tbsp of corn starch for about 20 minutes. After reading the reviews just left out the baking soda. Also made a couple substitutions in the sauce: used apple cider vinegar instead of rice vinegar, honey instead of corn syrup and doubled the chicken broth to make it stretch a bit. We really liked it and will definitely make it again.
Jes32
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Fabulous, easy recipe. Subbed 1/4 cup of honey for both the sugar and corn syrup and used 1 tablespoon of white vinegar instead of the 2 tbsps rice vinegar in the sauce due to what was on hand. Definitely has that old school Chinese restaurant taste!
browncookie
-
My husband and I thought this dish was excellent. I followed the directions exactly, only I added a little salt & pepper to the flour mixture, and instead of chicken broth, I used white wine, because I was too lazy to prepare the bullion cube for the chicken broth needed. The flavor was delicious. I couldn't beleive I actually had all the ingredients needed, and I am so glad I did. This will become a staple meal in our house! Thanks for posting!
TexasKelly
RECIPE SUBMITTED BY
Chef Dine
United States
- 1 Follower
- 62 Recipes
- 3 Tweaks
I am married to a wonderful husband who is my best friend. I love being mom to two boys. Cooking is so therapeutic for me. I love to try new recipes, there is such a sense of satisfaction when it all comes out right and my family can enjoy the fruits of my labor of love - ha ha! I love to read cookbooks, talk about cooking, talk about spices, grow herbs you name it! I'm looking forward to sharing my favorites, organizing my cookbooks and trying new soon-to-be favorites! Diann J.
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