Chicken Appetizers

Lemon Chicken

by Spoorthy
Jump to Recipe·Print Recipe

This recipe of lemon chicken is an Indo-Chinese recipe. The Chicken bites are bursting with lemon flavor and spices. It is a great appetizer or side dish for big groups.

Lemon chicken looks and tastes different from around the world. In Asia, lemon chicken is deep-fried chicken that is coated with lemon sauce and spices.
In the US and Canada, it is pan-seared chicken with lemon and herb sauce. In European countries like Italy and Greece, the chicken is cooked with white wine, herbs, and nuts.

In Asia, lemon chicken varies from one place to another. This recipe is simple yet so flavorful. Chicken can be air-fried instead of deep-frying. It will still give the same taste along with the rest of the ingredients added.

Lemon chicken
Lemon chicken
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Chicken

Lemon Chicken

  • Author: Spoorthy
  • Total Time: 30 minutes
  • Yield: 8 servings
Print Recipe

Description

This recipe of lemon chicken is an Indo-Chinese recipe. The Chicken bites are bursting with lemon flavor and spices. It is a great appetizer or side dish for big groups.  

Ingredients

Chicken- 1 lb. (boneless)

Salt- ¾ tsp

Black Pepper- ¾ tsp

Egg Whites- 2

Lemon Juice- 2 Tbsp + ¼ cup

All-purpose Flour- ¼ cup

Corn Starch – 2 Tbsp

Oil- 1 Tbsp + For more for Frying

Ginger- 1 Tbsp (grated)

Dried Whole Red Chiles- 6 to 7

Shallots – ½ cup

Lemon Zest- 1 Tbsp

Celery- ¼ cup

Rice Wine Vinegar- 1 Tbsp

Small Lemon Slices- 2 Tbsp

Optional Chili Sauce- 1 tsp

Green Onions- ½ cup

Cilantro- ½ cup

Instructions

 

1. Take 1 lb of boneless skinless chicken, add 3/4 tsp of salt and 3/4 tsp black pepper powder. Mix well.

2. Separate two egg whites. Beat the egg whites and add to the chicken. Mix the egg whites and the chicken. Add 2 tsp of lemon juice and mix everything well. 

3. Cover and marinate the chicken for 30 minutes in the refrigerator. 

4. Add 1/4 cup of all-purpose flour, 2 Tbsp of corn starch, and mix the chicken well. 

 5. Heat the oil and fry the chicken until they are golden brown. 

6. Drain the chicken pieces on the paper towel.

7. In a pan, take 1 Tbsp of oil, add 1 Tbsp of ginger (shredded), add 6 or 7 red chilies, and 1/2 cup shallots

8. Add 1/4 cup of celery and 1/4 cup of lemon juice.

9. Add 1 Tbsp Rice wine vinegar, 2 Tbsp Lemon wedges, optional chili sauce and saute.

 10. Now add the fried chicken pieces, 1/2 cup of green onions (scallions), and 1/2 cup of cilantro. Mix well to coat the chicken well with the lemon sauce.

Notes

Marinating the chicken helps to make the chicken more tender when fried. It can be prepped and marinated for few hours in advance in the refrigerator. 

Fresh lemon juice can be used in place of bottled lemon juice. If using the bottled lemon juice, dilute with water a little to make it less intense.

Adjust the whole chilies, black pepper, and chili sauce according to your taste. Chili sauce is optional. 

Lemon chicken easily stores at room temperature for about 4hours and in the refrigerator for a day. If planning to save the chicken for a longer time, place the fried chicken in a Ziploc or any tight container and thaw the chicken pieces before adding it to the sauce.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Chicken Dishes
  • Method: Cook
  • Cuisine: Indian

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 171 Kcal
  • Sugar: 3.24 g
  • Sodium: 387 mg
  • Fat: 4.84 g
  • Saturated Fat: 0.82 g
  • Unsaturated Fat: 0.959 g
  • Trans Fat: 0.614 g
  • Carbohydrates: 14.89 g
  • Fiber: 1.2 g
  • Protein: 18.13 g
  • Cholesterol: 49 mg

Keywords: Lemon chicken, Indo-Chinese Lemon chicken recipe, chicken starters, chicken appetizer

Take 1 lb. of boneless skinless chicken, add 3/4 tsp of salt and 3/4 tsp black pepper powder. Mix well.
Separate two egg whites. Beat the egg whites and add to the chicken. Mix the egg whites and the chicken. Add 2 tsp of lemon juice and mix everything well. 
Cover and marinate the chicken for 30 minutes in the refrigerator. 
Add 1/4 cup of all-purpose flour, 2 Tbsp. of corn starch, and mix the chicken well. 
Heat the oil and fry the chicken until they are golden brown. 
Drain the chicken pieces on the paper towel.
In a pan, take 1 Tbsp of oil, add 1 Tbsp of ginger (shredded), add 6 or 7 red chilies, and 1/2 cup shallots
 Add 1/4 cup of celery and 1/4 cup of lemon juice.
Add 1 Tbsp. Rice wine vinegar, 2 Tbsp. Lemon wedges, optional chili sauce and sauté.
Now add the fried chicken pieces, 1/2 cup of green onions (scallions), and 1/2 cup of cilantro. Mix well to coat the chicken well with the lemon sauce.