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.

Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin.

As we mentioned, flour and cornstarch are the most popular ingredients used to thicken butter sauce for pasta. After you've heated your butter and water combo in your skillet, turn your heat down so nothing scorches as you work in the dry ingredients. Then slowly whisk in your flour or cornstarch.

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.

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.

To help the butter and lemon juice mix, make sure to use a low temperature. Start with heating lemon juice, but maintain a low simmer—high heat will split them apart. Add the cold butter into the juice piece by piece. Once melted, whisk the sauce vigorously to create a stable, smooth, and creamy mixture.

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...

Grainy or gritty lemon curd comes from curdled (over-coagulated) eggs, as a result of overcooking.

Why is my lemon butter sauce not thickening? ›

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.

This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together). Sauces are usually made from multiple ingredients that include both oil and water. Oils and water will naturally separate.

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.

Important: If your marinade is full of fresh citrus or vinegar, like the one in this chicken skewers recipe, keep the marinating time below an hour for optimal results. Poultry marinated in citrus, like lemon or lime juices, or vinegars can turn mushy and stringy if left to soak for too long.

I know this one by heart. Tender Juicy Chicken: The acidic lemon juice helps break down muscle fibers, making the chicken more tender.

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).

Lemon Chicken

This is entry level Chinese food at it's finest, mostly because it's not really Chinese food. You can find variations of this dish across Chinese restaurants in North America, Australia and the UK, but just about the only place you'll find it in China is in Hong Kong, because—as I said above—white people.

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!