Tender & Tangy Lemon Chicken
Tender & Tangy Lemon Chicken
A Refreshing and Moist Lemon Chicken Made with Chicken Tenders
Introducing a new way to enjoy lemon chicken using convenient chicken tenders. This recipe focuses on a moist and tender texture rather than a crispy one, offering a delightful balance of sweet, savory, and zesty lemon flavors. It’s surprisingly easy to make and perfect for a light meal or appetizer.
Main Ingredients- 350g chicken tenders
- Cooking oil, for frying
Lemon Sauce- 100ml water
- 50g sugar
- 2 pinches salt (approx. 1/4 tsp)
- 10g vinegar (approx. 2 tsp)
- 30g lemon juice (from about 1/2 fresh lemon)
- 2 Tbsp cornstarch
- 3 Tbsp water (for cornstarch slurry)
- 100ml water
- 50g sugar
- 2 pinches salt (approx. 1/4 tsp)
- 10g vinegar (approx. 2 tsp)
- 30g lemon juice (from about 1/2 fresh lemon)
- 2 Tbsp cornstarch
- 3 Tbsp water (for cornstarch slurry)
Cooking Instructions
Step 1
Start by preparing the chicken tenders. Using pre-made chicken tenders significantly cuts down on preparation time. Heat a generous amount of cooking oil in a pan over medium heat. Add the chicken tenders and fry until they are golden brown and cooked through. Ensure they are cooked thoroughly for the best texture.
Step 2
Once the chicken tenders are nicely fried, remove them from the pan and place them on a plate lined with paper towels to drain excess oil. This step helps to reduce greasiness and results in a cleaner taste.
Step 3
Next, prepare the cornstarch slurry to thicken the lemon sauce. In a small bowl, combine 2 tablespoons of cornstarch with 3 tablespoons of water. Whisk thoroughly until smooth and no lumps remain. Properly mixing the slurry beforehand is key to achieving a silky sauce consistency.
Step 4
In a wide skillet or pan, combine all the lemon sauce ingredients: 100ml water, 50g sugar, 2 pinches of salt, 10g vinegar, and 30g lemon juice. Bring the mixture to a boil over high heat. Once it starts boiling, continue to simmer for about 2-3 minutes, allowing the sugar to dissolve completely and the sauce to reduce slightly.
Step 5
When the sauce has reduced by about one-third (to roughly two-thirds of its original volume), reduce the heat to low. While whisking the cornstarch slurry constantly, slowly pour it into the simmering sauce. Continue stirring until the sauce thickens to your desired consistency. A good test is when a spoonful of sauce lightly coats the back of the spoon.
Step 6
Finally, add the drained fried chicken tenders to the thickened lemon sauce in the pan. Gently toss them to ensure each piece is evenly coated. Continue to cook over low heat for another 1-2 minutes, allowing the flavors to meld and the chicken to become wonderfully moist and coated. Your delicious, tender, and tangy lemon chicken is now ready to serve! It’s best enjoyed warm.
