Chinese Lemon Chicken

Chinese Lemon Chicken
  • 3 skinless, boneless chicken thighs
  • 3 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon white sugar
  • 1 egg, beaten
  • salt and pepper to taste
  • 1/8 cup corn flour
  • 1/2 cup water
  • 3 tablespoons white sugar
  • 1/2 lemon, juiced
  • 1 (3.4 ounce) package instant lemon pudding mix
  • water as needed
  • 2 tablespoons toasted sesame seeds


  1. To Marinate: Place chicken in a nonporous glass dish or bowl. In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper; pour mixture over chicken, cover dish and marinate for at least 1 hour.
  2. Dip marinated chicken in cornflour and sautee in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
  3. To Make Sauce: Bring 1/2 cup water to boil in a small saucepan; dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.
  4. Cut chicken into bite size pieces and pour sauce over all; sprinkle with toasted sesame seeds and serve.

04/09/2017
Chinese Lemon Chicken, recipe PT15M PT1H 5 455 calories

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