Crisp Lemon Chicken Recipe

Name: Crisp Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg whites; ½ cup cornflour; 2 tablespoons water; 350 g chicken tenderloins (I use breast slices); 1 tablespoon oil; spring onion, chopped; 1 tablespoon cornflour; ¼ cup lemon juice; 1 teaspoon lemon, rind of, grated; 1 ½ cups chicken stock; 1 teaspoon ginger, grated; 1 tablespoon brown sugar

Servings: persons

2 egg whites
½ cup cornflour
2 tablespoons water
350 g chicken tenderloins (I use breast slices)
1 tablespoon oil
spring onion, chopped
1 tablespoon cornflour
¼ cup lemon juice
1 teaspoon lemon, rind of, grated
1 ½ cups chicken stock
1 teaspoon ginger, grated
1 tablespoon brown sugar

1
Lemon Sauce:- Mix cornflour with the lemon juice.
2
Mix the lemon rind, stock, ginger, brown sugar and cornflour mixture together in a saucepan.
3
Bring to the boil and cook for 1 minutes.
4
Set aside while preparing chicken.
5
Crisp Chicken:- Lightly beat the egg whites, cornflour and water together.
6
Dip the chicken in this mixture.
7
Heat the oil in a wok or frying pan and fry the chicken until the juices run clear.
8
Pour over the lemon sauce and served garnished with chopped spring onion.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 egg whites, ½ cup cornflour, 2 tablespoons water, 350 g chicken tenderloins (I use breast slices), and more.

Yes, Crisp Lemon Chicken falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crisp Lemon Chicken

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