Lemon Chicken Recipe (with Lemon Butter Sauce) (2024)

FAQs

What is lemon chicken sauce made of? ›

Dredge the chicken in whisked eggs and cornstarch/flour mixture until nice and coated. To make your homemade lemon sauce, place freshly squeezed lemon juice, sugar, vinegar, soy sauce, garlic, ginger, and red chili flakes in a small pot and cook over medium-high heat. Add cornstarch and water and cook until thickened.

60 g / 4 tbsp unsalted butter , cut into pieces. 1 tbsp fresh lemon juice. Salt and finely ground pepper.

The single most important thing to remember is that you must simmer your lemon and butter mixture over low heat, as higher temperatures encourage separation. A low simmer is all you need to gently cook the juice and butter together without the butter curdling.

If you season your poultry before cooking, the flesh itself will be imbued with the fresh lemon flavor. Applying lemon juice after cooking won't affect the flavor of the meat as much, and will have a harsher and more sour taste because you haven't allowed the acid to permeate through the chicken.

Like pickling, smoking, and curing, the practice of rinsing chicken with lemon juice probably started out as a way to neutralize any off-aromas in the meat and cut down on bacteria.

Marion's ultimate fresh and light lemon chicken is deliciously marinated in soy sauce, egg white and Shiaoxing wine. Lemon zest and juice add tang to the glossy sauce that coats the chicken pieces.

Depending on what you want to achieve (decreasing the acidic taste or increasing the pH) it could be as simple as adding a dash of honey or baking soda respectively...

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

How do you thicken butter sauce? The trick to a luscious butter sauce is to allow the cream and lemon juice to reduce before whisking in the cold butter. The butter will also help to to thicken the sauce but it's important for the cream to have reduced before whisking in the butter.

If the consistency of your lemon butter looks grainy, it may be that the heat was too high and the eggs “scrambled” rather than slowly emulsifying into the mixture. First make sure the eggs are well whisked and combined with the sugar and cook over medium-low heat, stirring constantly.

How to keep butter sauce from breaking? ›

The first step to preventing a sauce from breaking is to be sure you're cooking at the right temperature. Most sauces shouldn't be cooked over high heat. A simmer is usually enough, and a lower temperature will give you more control over how fast the sauce cooks. This helps you get the consistency just right.

Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly.

The reason you do not want to marinate chicken for longer than 4 hours is that the acidic ingredients in the marinade (like vinegar, wine, or lemon juice) will begin to break down the structure of the meat too much and it will start to “cook” before ever touching a heat source.

Just sprinkling a little salt on top of your chicken right before cooking it will only season the surface. But seasoning the chicken with salt well ahead of time or brining it in a salt-water solution will draw salt deep into the meat, resulting in a very tasty piece of chicken.

The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper.

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction).

Apple cider vinegar, white wine vinegar, and rice vinegar can all be substituted at a ½:1 ratio. If your recipe calls for 2 tablespoons of lemon juice, then, sub 1 tablespoon vinegar and replace the rest with water if needed. Usually you won't need to add any extra liquid but it depends on the recipe.

The lemon pepper sauce is made with butter, lemon pepper seasoning, lemon (juice and zest), honey, and hot sauce. Then you toss the sauce with your air-fried chicken wings—it takes less than five minutes to whip up this sauce!