Valerie'S Lemon Chicken
Valerie's Lemon Chicken offers tender chicken breasts coated in a crispy batter, complemented by a tangy lemon sauce with balanced sweetness and savory flavors, perfect for a flavorful meal.
Ingredients
Instructions
- In a bowl, marinate chicken breasts with sherry, soy sauce, and salt for 15 minutes.
- In another bowl, mix eggs, cornstarch, and baking powder to make the batter.
- Heat 2 cups of oil in a deep frying pan.
- Dip the marinated chicken strips into the batter and fry in hot oil until golden brown and cooked through.
- Remove the chicken from oil and slice into 1/2-inch strips.
- Keep the fried chicken warm in the oven.
- Slice lemons thin and remove seeds.
- In a saucepan, combine sugar, cornstarch, chicken broth, lemon juice, and salt; cook until thickened.
- Add lemon slices to the sauce and simmer briefly.
- Serve the fried chicken with the lemon sauce poured over.
Tips & Substitutions
For extra flavor, consider marinating the chicken overnight. If you don't have sherry, white wine or apple cider vinegar can be good substitutes. Ensure the oil is hot enough before frying to achieve that perfect golden brown crust. For a lighter version, try baking the chicken instead of frying. Pairing this dish with steamed vegetables can also enhance the meal.
Serving Suggestions
Serve the lemon chicken over a bed of fluffy rice or alongside steamed broccoli for a balanced meal. This dish pairs beautifully with Egg Drop Soup(Microwave) for a complete Asian-inspired feast. Garnish with fresh parsley or additional lemon slices for a pop of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes to maintain crispiness. If reheating the lemon sauce, do so gently on the stovetop to avoid separation.
Nutrition & Diet Analysis (per serving)
Each serving of Valerie'S Lemon Chicken contains roughly 325 calories, with 21g protein, 62g carbohydrates, and 5g fat. It is an excellent source of iron (186% of the Daily Value), vitamin C (101% of the Daily Value), and potassium (83% of the Daily Value). Note that it is relatively high in sodium, at 2276mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use thighs instead of breasts for this recipe?
Yes, chicken thighs can be used instead of breasts for a juicier result. Just be sure to adjust the cooking time slightly, as thighs may take a bit longer to cook through. The flavor will still be delicious.
What can I substitute for cornstarch?
If you don't have cornstarch, you can use all-purpose flour as a substitute, although it may yield a slightly different texture. Arrowroot powder is another great alternative that works well for thickening sauces.
How spicy is this dish?
This recipe is not inherently spicy, but you can add a pinch of red pepper flakes or serve it with a spicy sauce on the side if you prefer a bit of heat. Explore other chicken recipes to find variations that suit your spice level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).