Lemon Chicken that is delicious and easy to make, with just the right sweet and tangy! Not too much sweet and not too much vinegar.
Course: Main Dish
Keyword: easy chicken, lemon chicken
1.5lbsboneless chicken breastcut into tenders
1cupall purpose flouror if you are going gluten free, any gluten free flour works, I love potato flour when cooking asian themed
Salt and pepper
1/3cupgluten-free soy sauce
1pinchof chili pepper flakesoptional, adds a slight kick
1cupfresh squeezed lemon juice
2tspsapple cider vinegar
zest of one lemon
1tbstoasted sesame seeds
1/4cupsliced green onions
In a small sauce pan over medium heat mix together all sauce ingredients, except corn starch, and stir until sugar melt.
Bring to a boil, and let cook for 1-2 minutes, stirring frequently.
Remove from heat, whisk in corn starch.
Then set aside.
Next, prepare chicken by cutting chicken into tender, then pat them dry.
Then mix together salt and pepper (a few shakes of each) with the flour, and dredge your tenders
Mix together milk, egg, and take dredged chicken, and dip into the egg, milk mixture
Then dredge in flour again
In a medium size skillet, heat oil until it sizzles when you flick water into it, but not so hot that steam is coming off. Fry your chicken tenders on each side until nice and brown. Or use a fryer heated to 375 degrees. Cook 3-4 minutes.
Set on paper towels to catch excess oil
Then toss with lemon sauce, which will be thin, but should have thickened up some while sitting.
Garnish with toasted sesame seeds and fresh green onion
***After comments from readers, I have remade this recipe several times, and adjusted it, reducing the vinegar, making it a little easier to make, and thickening the sauce.