Why the Lemon Chicken Is Great For Burning Fat
If you’re looking for a delicious meal that can help with fat burning, lemon chicken is a fantastic choice.
The bright, zesty flavor of lemons not only elevates the dish but also boosts metabolism, thanks to their vitamin C content.
Plus, using lean chicken breast means you’re getting protein without excess fat.
The combination of the two creates a satisfying meal that keeps you full longer, which helps curb cravings.
I love that it’s both tasty and nutritious, making it ideal for my healthy eating goals.
It’s a win-win when you want something flavorful and beneficial for your body!
Ingredients of Lemon Chicken
When you’re ready to whip up a mouthwatering lemon chicken dish, the first step is gathering all the ingredients. Trust me, having everything prepped and laid out will make your cooking experience much smoother—no more frantic searching in the pantry when you’re halfway through the recipe.
So, let’s plunge into what you’ll need to create this zesty delight.
Ingredients for Lemon Chicken:
- 2 chicken breast halves
- 1 teaspoon salt (plus more for the sauce)
- 1 tablespoon light soy sauce (thin)
- 1/2 cup flour
- 2 tablespoons cornstarch (and a bit more for the sauce)
- 1/8 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon sugar (and a bit more for the sauce)
- 1/2 cup water (approximately)
- 1 tablespoon smoking hot vegetable oil (for the batter)
- Oil (for deep frying)
- 3 tablespoons sugar (for the sauce)
- 1 cup chicken stock
- 2 lemons, thinly sliced
- 1 scallion, shredded
Now that you have your shopping list ready, let’s chat a bit more about these ingredients.
It’s pretty flexible, so don’t sweat it if you’re missing one or two things. For instance, if you’re not a fan of soy sauce, you can swap it out for a bit of lemon juice or even some vinegar to keep that tangy flavor.
And if you’re feeling adventurous, try adding some herbs or spices to your batter for an extra kick.
Just remember, the key is to keep it simple and fun. Cooking should be enjoyable, not a chore.
How to Make Lemon Chicken
Alright, let’s explore how to make that delightful lemon chicken you’ve been dreaming about. First things first, grab your 2 chicken breast halves and give them a little love with 1 teaspoon of salt and a tablespoon of light soy sauce. This is where the magic begins.
After that, let’s whip up the batter. In a bowl, mix together 1/2 cup of flour, 2 tablespoons of cornstarch, 1/8 teaspoon of baking soda, 1/4 teaspoon of baking powder, another pinch of salt, and 1/4 teaspoon of sugar. Now, it’s time to add approximately 1/2 cup of water until the batter hits that sweet spot—a bit thicker than pancake batter. Not too runny, not too thick; just perfect for clinging to our chicken.
Dip those seasoned chicken pieces into the batter, and then pop them in the fridge for 10 to 15 minutes. This little chilling session helps the batter stick better. Trust me, no one likes a sad, falling-off batter.
While your chicken is getting cozy in the fridge, heat up some oil for deep frying. You’ll want it to be around 350°F for the first fry. Yes, a thermometer is your best friend here. Once that oil is sizzling, carefully drop in your battered chicken. Let them fry until they’re golden brown and crispy—about 5-7 minutes should do the trick.
After the first fry, let them rest for about 20 minutes. I know, patience is a virtue, but this step is essential for that perfect crunch. Then, crank up the heat to about 375°F and give those chicken pieces another fry for 3-5 minutes. Ah, that’s the sound of success. Once they’re done, blot them on paper towels to soak up any excess oil because nobody wants greasy chicken, right?
Now, onto the sauce that’ll elevate your dish to a whole new level. In a skillet, heat a teaspoon of vegetable oil and toss in your shredded scallion. Let it sizzle for about 30 seconds—just enough to get those aromatic vibes going.
Next, add in your thinly sliced lemons, stirring for a minute until they start sizzling with joy. Pour in 1 cup of chicken stock, add a pinch of salt and 3 tablespoons of sugar, and finally, stir in a tablespoon of cornstarch to thicken it all up. This should take about 5 minutes, and be careful not to overcook the lemons or you’ll end up with a bitter disaster.
Once the sauce is ready, pour it over your sliced, crispy chicken that’s been beautifully arranged on a platter. And there you have it—your lemon chicken is ready to shine. Just imagine the smiles around the table as everyone digs in. Cooking doesn’t get much better than this, right?
Lemon Chicken Substitutions & Variations For Low Carb Diets
While traditional lemon chicken is delicious, there are plenty of ways to adapt the recipe for low carb diets without sacrificing flavor.
I often swap out flour for almond flour or coconut flour, which gives a great crispy coating without the carbs. For the sauce, I use a low-sugar alternative or skip the sugar altogether, letting the lemon’s natural tartness shine.
You can also try adding herbs like rosemary or thyme for extra depth. If you want a different texture, baking the chicken instead of frying works well too.
These swaps keep the dish satisfying and guilt-free!
What to Serve with Lemon Chicken
To enhance your lemon chicken experience, consider pairing it with a variety of sides that complement its bright flavors.
I love serving it alongside fluffy jasmine rice, which absorbs the delicious sauce perfectly. Roasted asparagus or steamed broccoli adds a vibrant touch and balances the meal. A fresh, tangy cucumber salad also works wonders, offering a revitalizing crunch.
If you’re in the mood for something heartier, whipped mashed potatoes can be delightful. Don’t forget a light lemon vinaigrette dressed mixed greens to round out the plate.
These sides elevate the dish and make for a satisfying dining experience. Enjoy!
Additional Tips To Decrease Calories
If you’re looking to enjoy lemon chicken without the extra calories, I’ve got some simple tips that can help.
First, consider using skinless chicken breasts to cut down on fat. Instead of deep frying, try baking the chicken after coating it lightly in the batter. You can also use an air fryer for a crisp texture with less oil.
Swap regular soy sauce for a low-sodium version, and use less sugar in the sauce.
Finally, serve the chicken over a bed of steamed vegetables instead of rice, which can help lower the calorie count while still being satisfying.
Enjoy!