Lemony, tangy, & sweet Chinese Lemon Chicken Recipe.

My daughter loves Chinese Food that’s a little sweet like Orange Chicken, Lemon Chicken and the sweet Walnut Shrimp at Panda Express (I think I might be able to eat an entire bucket of those). This is my version of Madame Wong’s traditional Lemon Chicken but instead of using a flour batter and frying the chicken, I bread it in rice flour ( so it’s gluten free ) and then I bake it in the oven drizzled with a little coconut oil. I use this method to bake chicken now all the time – even when I’m not smothering it with a delicious, lemony, sweet and tangy sauce. This lemon sauce recipe is amazingly easy to make and you could also use it on pork or even on vegetables if you’re a vegetarian. 

Ingredients:

• 2 to 4 Boneless, Skinless, Chicken Breasts, cut into scallops at an angle
• Sweet Rice Flour (you can buy at any Asian market)
• Coconut Oil (or any other type of cooking oil)

Slice the chicken into thinner, smaller pieces by cutting the breasts on a diagonal. ( Or, you could pound if you’d like. )

Drizzle oil on top before baking the rice flour covered chicken.

Place in a casserole dish and add enough rice flour (and a little salt and pepper) to cover the pieces entirely. Use your hands to move the chicken pieces around until they are covered completely with the rice flour. Shake the remaining flour out of the dish if there’s too much remaining. Drizzle the oil on top of the chicken and turn it over and drizzle it again so it’s mostly covered. 

Bake at 350 degrees F for about 25 minutes or until the chicken is slightly brown and cooked through. Meanwhile, make the sauce. 

Lemon Juice, Zest, Sugar.

Sauce Ingredients:

• Grated lemon rind from 1-2 Lemons (always grate when lemons are dry).
• 3/4 – 1 Cup Freshly Squeezed Lemon Juice 
• 1/2 Cup Sugar
• 3 Tablespoons Cornstarch mixed in 1 Tablespoon of Water
• 1 Egg Yolk (alternatively, you can increase the cornstarch in the recipe, but the egg makes a lovely sheen in the sauce).

Place the lemon zest, juice and sugar in a pan and heat on low until sugar melts.

Add the cornstarch and egg mixture to thicken.

Add the egg to the cornstach and whisk together, then whisk the mixture into the lemon sauce slowly. The mixture will thicken. Strain (if you have to still remove the lemon seeds). Pour over the chicken.