Asian-Inspired Lemon Chicken {Secret Recipe Club}

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Asian-Inspired Lemon Chicken

It’s another beautiful month of the Secret Recipe Club, y’all! You know what? I have been participating in the club for over four years now, with only a couple months off here and there. And it’s truly still enjoyable for me. I love getting to peruse new-to-me foodie blogs.

I think people probably get confused when they’re assigned my blog, since I’m not a *real* food blog. But I am glad they allow me to participate, and it makes sure I cook something new at least once a month!

This month I was assigned to A Spoonful of Thyme. Kathy has been blogging since 2009 about good food, memories, her children, and more. I really enjoyed perusing her gigantic recipe index, and finally got so overwhelmed that I let my husband pick the recipe for this month. He really liked the look of the Southwestern Stuffed Peppers, but determined that our kids wouldn’t touch them, sadly. (Stinkers.) So instead he decided on Lemon Chicken, Asian-Style.

Asian-Inspired Lemon Chicken

I would never order this in a Chinese restaurant, even though I’ve seen it on the menu, because it doesn’t seem authentically Chinese to me. I didn’t see much fried when I was in China in 2002. But maybe I’m wrong? Either way, whatever the inspiration is, the sauce is nice and tangy and I enjoyed this dish!

I modified to shallow-fry the chicken, although I think deep-frying like Kathy did gives it a better crust. I just don’t have a lot of deep frying skills and I try not to use the typical frying oils (like vegetable or canola). I shallow-fried the chicken in a combo of palm shortening and grapeseed oil, but you can do what you want!

We all thoroughly enjoyed this chicken and sauce over jasmine rice and accompanied by roasted broccoli, which I jazzed up by drizzling the florets with sesame oil as well as olive, adding to the Asian flair. Sesame seeds sprinkled on it all would be good, too!

Asian-Inspired Lemon Chicken

Asian-Inspired Lemon Chicken

Yield: about 6 servings

Asian-Inspired Lemon Chicken

Adapted from A Spoonful of Thyme

Ingredients

  • 2-3 lbs. thin chicken cutlets
  • oil for frying
  • for the batter
  • 1 c. flour
  • 1/4 c. cornstarch
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 egg yolk
  • about 1 1/3 c. club soda
  • for the sauce
  • 1/2 c. lemon juice
  • 1 1/2 c. chicken broth or stock
  • 1 tsp. finely minced ginger
  • 1 clove garlic, minced
  • 2 to 4 T honey (start with 2)
  • 1 tsp. cornstarch stirred into 2 T cold water

Instructions

Heat oil in a large skillet over medium to medium-high heat. It is ready to go when you put the end of a wooden spoon in it and bubbles form around the spoon. (Or 375-400 degrees.)

Whisk together flour, cornstarch, baking powder, salt, and pepper. In a measuring cup, beat egg, then stir in club soda. Add enough club soda mixture that the batter is a little more runny than pancake batter. For me this took about 1 1/3 cups.

Dip chicken cutlets in the batter, letting extra drip off. Deep-fry, or shallow-fry about 5 minutes on each side, until browned and cooked through. Place a cooling rack on a jelly-roll pan, and put cooked cutlets on the rack in a 300F oven to warm while you finish cooking the chicken and sauce.

For the sauce, bring all ingredients except cornstarch to a boil in a small saucepan. Reduce by half (to about 1 cup of liquid). Add cornstarch slurry to boiling liquid and cook a few more minutes, until thickened.

To serve, drizzle sauce over chicken pieces. Sprinkle with chopped scallions if desired.

http://www.jessieweaver.net/2015/08/asian-inspired-lemon-chicken-secret-recipe-club/

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6 thoughts on “Asian-Inspired Lemon Chicken {Secret Recipe Club}

  1. So happy that you enjoyed lemon chicken and the blog! I forgot all about this dish… It’s rare for me to deep fry anything, a shallow fry, as you suggest, would be much more simple!

  2. Loving Asian food the way I do, I would definitely make this recipe! The sauce sounds light and refreshing. I’m with you in that I don’t like to fry foods either, for health reasons, but I like the way you changed it up and lightly fried it in healthy oils. I think this will be on my table within the month. 🙂

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