Chinese Lemon Chicken

I once had amazing Lemon Chicken at a restaurant in the Caribbean and have worked hard to make my own version.  This is pretty darn close.


1/2 cup chicken or vegetable broth

1 tablespoon dry sherry

2 tablespoons lemon juice

3 tablespoons or more Sicilian Lemon Balsamic Vinegar

1/4 teaspoon salt or 1/2 teaspoon light soy sauce

2 teaspoon arrowroot* or cornstarch

2 tablespoons water

1 teaspoon grated ginger  (I use more)

1 teaspoon Lemon Olive Oil

1 ¼ lb. chicken breast cutlets (or slice regular breasts into cutlets)

1/2 cup all-purpose flour mixed with 1/2 teaspoon salt

1 egg, lightly beaten

1 ½ - 2 cups panko bread crumbs

4 tablespoons Lemon Olive Oil

Prepare the sauce as follows.  In a small bowl, combine the broth, lemon juice, sherry, Lemon Balsamic Vinegar and salt or soy sauce, and set aside.  In a separate cup, combine the arrowroot (or cornstarch) and water and set aside.  In a small pot, combine 1 teaspoon Lemon Olive Oil and ginger. and stir-fry over medium heat just until the scent begins to be noticeable, about 30 seconds.  Immediately add in the sauce and bring to a simmer.  Stir the arrowroot and water and pour into the sauce.  Stir until the sauce thickens, about 1 minute. (If using cornstarch, be sure to let the sauce simmer at least 1 minute to get rid of any starchy taste.)  Remove the sauce from the heat.


Place the flour, egg and panko crumbs in 3 separate shallow dishes.  Dredge the chicken first in the flour, then the egg and then the crumbs.  Heat 4 tablespoons Lemon Oil over medium to medium high heat.  Place the chicken in the pan and cook on each side until golden brown and cooked through.  Remove to a serving plate and pour on as much sauce as you like.  Serve with rice and stir-fried vegetables.

*Arrowroot is a thickener that gives body and a glossy shine to sauces.  Unlike cornstarch, it doesn't need to be cooked -- just heat until it thickens.  It can be substituted for cornstarch in everything except dishes with dairy.