Best Lemon-Lime Chicken

Course : Chicken
Serves: 8
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8 medium boneless chicken breast
2 teaspoons kosher salt
1/4 cup sugar
1 teaspoon dry white wine
1 teaspoon fresh ginger root
1/8 teaspoon white pepper
1 large egg
1 cup cornstarch
3/4 cup water
1/8 teaspoon white pepper
1 teaspoon fresh lemon juice
2 teaspoons fresh lime juice
2 teaspoons lemon zest
2 drops food coloring
2 Cup peanut oil

Preparation / Directions:

pound breast halves to flatten slightly, without tearing arrange into a glass baking pan combine salt, 1 teaspoon sugar, wine, ginger, and white pepper-mix well pour over chicken, turning to coat well cover and chill for 15-30 minutes add egg-mix well combine 1 tablespoon cornstarch, water, remaining sugar, remaining salt, white pepper, lemon juice, lime juice, lemon zest, and lime zest-mix well, and set aside place remaining cornstarch into a shallow bowl or plate dredge chicken in cornstarch, coating evenly on all sides, pat firmly with your hands to remove all excess heat a wok, skillet, or saute pan, over a moderately-high flame add oil and allow to heat briefly add chicken and fry until golden and crisp drain well on a cooling rack and blot with paper towels pour off oil stir sauce mixture and pour into pan heat and stir until thickened remove from heat bias-slice chicken into bite-size strips arrange onto a serving platter or individual serving plates moisten with thickened sauce mixture garnish with lemon and lime slices, or as desired serve hot, with hot cooked rice


Nutritional Information:

95 Calories (kcal); 1g Total Fat; (5% calories from fat); 1g Protein; 21g Carbohydrate; 23mg Cholesterol; 479mg Sodium

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