Chefs in Chinese restaurants commonly prepare two different types of Chinese lemon chicken all around the world. One version is they deep fry the chicken pieces, then drizzle with a thick and sweet lemon sauce. Then they sprinkle sesame seeds on top of the chicken. Another version especially popular in Australia is whereby they coat the chicken breasts in batter, deep frying them. Then serve with lemon-glazed sauce.
Gluten Free Chinese Lemon Chicken
For my gluten free Chinese Lemon Chicken recipe of this well-liked Chinese takeout dish. I am pan frying the chicken breasts marinated with spices and coated with corn starch or potato starch. Then I serve the chicken with a lemon-glazed sauce. This Chinese lemon chicken recipe is not only gluten free. But also low carb, dairy free, nut free, soy free and egg free.
You may also like my other gluten free chicken recipes:
- Fried Five Spice Chicken with Special Chilli Sauce;
- Air Fryer Chinese Roast Chicken;
- Chicken and Bitter Melon Stir-Fry;
- Steamed Chicken with Ginger Shallot;
- Cantonese Salt and Pepper Chicken;
- Chinese Chicken and Black Eyed Peas Soup;
- Chicken with Celery and Cashew Nuts;
- Braised Chicken and Black Fungus;
- Braised Chicken and Hard Boiled Eggs with Mushrooms; and
- Grilled Curry Chicken Thighs.
Nutritional Values and Health Benefits of Chicken Breasts
Boneless and skinless chicken breasts have constantly been a favourite white meat for lean proteins. Not only highly versatile and delicious, chicken breasts have plenty of nutritional and health benefits. Chicken breasts are an abundant source of vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine). As well as phosphorus, potassium and selenium.
The overall health benefits of chicken breasts may include:
- Reduce risks of cancer;
- Aid in weight loss;
- Promote cardiovascular health; and
- Lower the risks of strokes.
Nutritional Values and Health Benefits of Lemon
Lemon (Citrus limon) is an edible fruit that belongs to the genus of small evergreen tree. In the flowering plant rue family named Rutaceae. Other Citrus genus include oranges, limes, citrons, grapefruit, pomelos and mandarin oranges plus tangerines. Likewise, it originated from Southeast Asia. Besides, farmers have cultivated lemon for more than 4000 years. In culinary uses, they use lemon for the juice and garnish for drinks, as condiments and salad dressings. Moreover, they use lemon to enrich the flavours of poultry, fish, and vegetable dishes globally. Furthermore, they use lemon juice as a main ingredient in many desserts and pastries. For example, lemon bars, lemon curd, lemon tarts and lemon meringue pie. In addition, lemon is an excellent source of vitamin C and moderate source of vitamin B6 (pyridoxine) and potassium.
The many health benefits of lemon may include:
- Help prevent kidney stones;
- Reduce cardiovascular diseases and strokes;
- Decrease risk of cancers;
- Treat indigestion and constipation; and
- Prevent risk of anaemia by aiding the absorption of iron.
Chinese Lemon Chicken
Ingredients
- rice bran oil for pan frying
- 1.3 kg boneless chicken breasts trimmed and cut into half diagonally across the chicken breasts
- corn starch or potato starch. For coating the chicken
- lemon slices as garnish (optional)
- steamed basmati rice to serve
For The Marinade:
- 2 teaspoons salt
- 2 teaspoons turmeric powder
- 1 teaspoon paprika powder
- ½ teaspoon ground white pepper
- 1 tablespoon medium dry sherry
For the Lemon Sauce:
- 100 ml fresh lemon juice
- ½ teaspoon grated lemon zest
- 1 teaspoon turmeric powder
- 3 tablespoons raw brown sugar
- â…› teaspoon salt
- 1 tablespoon corn starch mix with 2 tablespoons water
- 100 ml water
Instructions
- In a small pot, add all the ingredients for the lemon sauce except the corn starch. Bring to a boil and then turn the heat to low. Add in the corn starch mixture, stirring frequently. Combine and mix until the lemon sauce has thickened. (note that the lemon sauce will thicken further when it cools down). Set aside in a small bowl.
- In a medium mixing bowl, marinade the chicken with the marinade prepared. Rub and mix well into the chicken pieces. Set aside for 10 minutes.
- Lightly coat the chicken pieces with corn starch or potato starch shake off excess.
- Heat up a non-stick frying pan with some rice bran oil and pan fry the chicken pieces for 3 minutes on each side or until chicken are golden brown. Pan fry in 3 to 4 batches, adding more rice bran oil as needed.
- Pre-heat fan forced oven to 160C or 320F. Place the chicken pieces in a non-stick Large Baking Pan lined with baking paper. Bake the chicken pieces for 8 minutes or until the chicken pieces are well browned.
- Cut the chicken into bite size pieces, serve with lemon sauce and steamed basmati rice.
