It all started at Kinkos (insert wavy flashback music here.)
There was a very nice, very eager, very ebullient young lady helping me. She could not stop talking about the egg rolls she had just eaten. She brainwashed me with all her yammering and ever since, I have only wanted to eat Chinese food.
The only way I could begin scratching that itch was to make this Chinese Take-Out Lemon Chicken.
I love completely un-authentic Chinese food. My favorite version is the battered fried meat, covered in a sticky, sweet sauce or glaze. And I’m in love with lemon. So cha-ching!
The coolest part of this recipe is the sauce. More specifically the color of the sauce. It looks so classic-Chinese-take-out-non-natural-neon. You might think that food coloring was used. But you actually make that color with a tiny bit of turmeric. How cool is that?
The sauce is tangy and sweet. The perfect sauce for crispy chicken! The panko (specialty Asian, super crispity, crunchy bread crumbs, found in the Asian aisle or by the breading) makes it super crispy.
Sometimes when I’m pressed for time or being lazy, I will skip the battering and frying and just cube and saute the naked chicken in olive oil. You miss the crispness of the chicken, but the sauce makes up for it and it’s about 90 times healthier.
My kids are all over this meal. ALL OVER IT. It is always gone lickity split.
We always serve it with rice and a green vegetable, like peas or broccoli.
Recipe Source: Too long ago to remember where it originally came from. But I’ve altered it quite a bit, so I’m calling it mine now