Lemon Chicken | Keto Recipe

Welcome to keto meals and recipescom Today I'll be demonstrating how to make lemon chicken, a Chinese restaurant favorite you can make keto, sugar-free, and gluten-free at home

I will show you two simple techniques as well as how to make a really tangy sweet and sour lemon sauce The macronutrient ratio for this recipe is two point one to one with twelve point seven grams of total carbs, five point nine grams of dietary fiber, resulting in six point eight grams of net carbs per serving I would like to also mention that the bulk of the carbs comes from the coconut flour and the lemon juice, which is mostly dietary fiber To make this lemon chicken and lemon sauce you need very few, easily available ingredients Let's begin by making the batter in a bowl Add your three yolks and three whole eggs

Add the coconut flour, the almond flour, unflavored whey protein isolate, salt and pepper, toasted sesame seed oil Add the chicken broth, then stir all the ingredients to form a thick batter, about the consistency of pancake batter This batter will stick quite easily to the surface of your chicken Set the coating aside while you prepare the chicken There are two basic ways to prepare the chicken breasts: Version one begins by taking a full breast, placing it on the cutting board, putting your palm on top of the breast and cutting through the center horizontally

Then take each half of the fillet and using a meat mallet lightly pound the thicker ends so that the full fillet is approximately the same thickness Having to meat the same thickness is important because it allows the meat to cook evenly and have all pieces have the same cooking time After you've prepared all the breast fillets, then pat dry each piece of meat, then take your chicken fillet and liberally coat it with batter mixture and put it on a platter, so you can coat the rest of the fillets Now to explain version two: you make the batter as you did in version one That step stays the same

For this version, I cut each breast into large bite size or nugget size cubes Don't make them too small because they'll dry out when you fry them After cutting them up, pat each of the cubes very carefully and place all the pieces into the bowl with the batter Toss the chicken cubes in the batter until the pieces are well-coated First place either grapeseed or avocado oil into the wok, and heat the oil until it begins to sizzle

When the oil is very hot, the batter will stick well to the surface of the chicken If it's not hot enough, it'll just peel off Now, to fry version one, place your coated chicken breast on the slotted spoon and place it gently into the oil If you have a large enough wok, add a second fillet, and they can both cook at the same time But it's very important you don't overcrowd the meat

There are a few variables that will depend how long it will take your meat to fry One is the thickness of the meat and how hot your oil is My fillet took seven minutes on the first side, then I flipped it over and let it fry for another two minutes, so nine minutes in total I then took out the fillet and let it rest on a paper towel as I fried the rest of the chicken breasts Before cutting up the chicken breast fillets, I let the meat rest for about ten minutes

You can let it rest for up to thirty minutes if you like Before serving I cut the fillets into wide strips, and then cut them into large bite-size pieces Place the cut pieces into either a large serving bowl or on individual platters, then pour the lemon sauce on top, and if you choose you can sprinkle with some green onion or shallots, and also with some roasted sesame seeds By the way the sesame seeds are included in the macros, but the green onions are not Now – to fry cubes: Take a scoop of coated meat chunks and place into the hot oil as you did in version one

Fry for several minutes Again the time will depend on the size of your chicken chunks as well as the temperature of your oil For my chunks, I first fry them for five to seven minutes, and then I carefully toss the bits and let them fry for another two minutes Again, about nine minutes in total, but if you're not sure how long it will take chunks to fry, fry as I've directed unless your chunks are quite small Then take one out, cut it in the center and check to see if the meat is done

It should be completely white and still a bit moist looking when you're chicken chunks or nuggets are done Remove them with your slotted spoon and place them on a paper towel to drain and rest While the meat is resting, you have time to make the sauce Use a small deep pot and pour the freshly squeezed lemon juice, roasted sesame seed oil, add the rice vinegar, sweetener, grated ginger, chicken stock and butter Add 1 teaspoon of glucomannan and stir right away so that it distributes evenly through the mixture

After everything has been stirred well, put the pot on the stovetop which is set to low temperature As the sauce is cooking, stir continuously Keep cooking and reducing until the sauce is thick enough to coat the back of the spoon When you run your finger over the back of the spoon, the sauce will stick well to the surface, but is not overly thick Whenever I make this recipe I always add roasted sesame seeds

A Quick review on how to prepare your roasted sesame seeds is take a dry frying pan and heat over medium heat Pour your sesame seeds into it Cook, stir and toss the seeds until they're light golden brown, then immediately remove from heat and place them into a cool dish and set aside To plate, you can either serve in one big bowl or on individual plates Pour the lemon sauce over the chicken, then sprinkle the green onion or shallots and the roasted sesame seeds on top

As a menu idea I would like to suggest that this lemon chicken could be served with my oven fried rice or the Chinese five-minute fried rice, and a green vegetable side dish such as my roasted broccoli with Parmesan and lemon This recipe is really great so make extra and take some for your lunch the next day I hope you enjoy! Thank you for watching Please comment, share this recipe with a friend, subscribe and please turn on the bell to be notified when I post a new recipe See you next time The link for the printable recipe is in the description below