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Chinese Lemon Chicken Sauce

Lemon sauce is a culinary standard in Chinese cuisine. It pairs well with wontons and eggs rolls and is often paired with chicken. The homemade version contains half the fat of the restaurant version, while boasting a flavorful citrus finish.

The chicken is prepared separately from the sauce and baked, rather than fried. This eliminates the unnecessary added oil and fat for a healthier fare. While the chicken is baking, cook the lemon sauce in one pot and allow it to simmer. The sauce can be served aside the poultry or coat the meat in the liquid for a traditional approach.

Choose thicker pieces of poultry to ensure the meat stays moist. Thinner slices tend to dry out quickly during the cooking process. Spring rolls and hot rice are ideal complements for the bold lemon taste.

Chinese Lemon Chicken Sauce Ingredients:

• 4 large boneless, skinless chicken breasts
• 1 egg white
• all-purpose flour 1/4 cup
• Baking soda 1 tsp.
• 1/4 – 1/2 tsp. cayenne pepper, depending on preference
• 1 lemon
• 1 garlic clove
• 1/4 cup sugar
• 1/3 cup chicken broth
• 2 tbsp. light corn syrup or honey
• 2 tbsp. rice vinegar
• 1/4 tsp. salt
• 2 tsp. cornstarch

Preparation:

Clean the chicken under cold running water, and with a paper towel pat dry. Remove any excess fat with a kitchen knife. Set aside.

Whisk together one egg white and 1 teaspoon of water in a shallow baking dish until combined. Place the chicken in the bowl at once, and flip over the chicken to coat both sides. Place the dish to the side, and allow it to soak for about 10 minutes on the kitchen counter.

Preheat the oven to 450 degrees Fahrenheit. Spray a baking sheet with cooking coil, and set aside.

In a zippered freezer bag, mix together the flour, baking soda and the desired amount of cayenne pepper. Take the chicken out of the egg mixture and discard the remaining liquid. Place one piece of chicken into the bag and seal it. Shake it in the bag to coat it thoroughly, and remove it. Place it on the baking sheet. Repeat with the other three breasts.

Spray the top surface of the chicken with cooking oil until the chicken appears moist. This will help to brown the meat. Bake the chicken for about 20 to 25 minutes, or until the juices run clear from the center when cut. Take out the meat and allow it to stand for about five minutes.
While the chicken is baking, zest the lemon, cut it in half and squeeze the juice into a small bowl.

Mince the garlic, as well. Add 3 tablespoons of the lemon juice and 1 teaspoon of zest to a medium saucepan.  Stir in the sugar, broth, corn syrup or honey, rice vinegar, garlic and salt. Heat the ingredients over medium heat, stirring occasionally. Bring the mixture to a simmer.
Combine the cornstarch with 1 teaspoon of cold water in a small bowl. Add it to the pot, and keep cooking until the mixture has thickened.

Cut the chicken breasts into slices and pour the sauce on top or place it on the side. Serve with steamed vegetables and white rice.
(Serves 4)

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