Air Fryer Lemon Chicken

Introducing the Air Fryer version of your favourite Chinese Lemon Chicken takeaway dish! In less than 30 minutes, this Air Fryer Lemon Chicken is not only healthier and more beneficial for you, but it’s also extra crispy and coated in a delectable lemon sauce!

Ten minutes of preparation

Cook for 20 minutes.

thirty minutes in total

Ingredients For Air Fryer Lemon Chicken

Prepare For Chicken:

1. Two large boneless, skinless chicken breasts cut into 1-inch chunks
2. 1 tablespoon low-sodium soy sauce
3. 1 teaspoon sesame oil
4. Two big beaten eggs
5. ½ cup all-purpose flour
6. 2 chopped green onions (only the green parts)

Lemons Sauce

1. 2 tablespoons unsalted butter
2. ½ cup freshly squeezed lemon juice
3. ¼ cup granulated sugar
4. ⅔ cup low sodium chicken broth
5. 1 tablespoon cornflour
6. 2 tablespoons low-sodium soy sauce

Instructions For Air Fryer Lemon Chicken

• Get the dredges ready. Put one shallow plate with flour and another shallow plate with beaten eggs.
• After preparing, coat the chicken with flour. Combine the sesame oil and 1 tablespoon of soy sauce with the chicken pieces. Toss the chicken pieces until they are all evenly covered in flour after adding them to the dish with the flour. Instead of putting the chicken in the flour one piece at a time, you may just toss it all in at once.
• Continue dredging the chicken in flour and eggs. Again, do them all at once. Place the floured chicken in the bowl with the eggs and toss to ensure that the chicken is completely covered in the egg. Return the chicken to the flour-filled basin and toss it one more to ensure that it is uniformly coated.
• Air Fryer: Depending on how big your air fryer basket is, you may need to add the chicken to the basket in batches. First, spray the air fryer basket with cooking spray before adding the chicken in a single layer. Evenly mist the chicken with additional cooking spray. Aerate at 380°F for 12 to 15 minutes, shaking the basket halfway through. Move the chicken to a bowl, then do the same with the remaining pieces  of chicken.
• Prepare the sauce with lemon. Melt the butter in a pan or skillet over medium heat. Stir in 1 tablespoon cornflour, sugar, chicken broth, lemon juice, and soy sauce. Cook, whisking constantly, until the sauce thickens and becomes smooth.
• Toss chicken in sauce made with lemon. Over the chicken pieces, pour all of the sauce and toss to coat. Serve with green onions as a garnish.

TIPS:

• Skinless, boneless chicken thighs cut to the same size can be used in place of chicken breasts.
• Use an instant read meat thermometer to ensure that the chicken is done through. After inserting the thermometer into the centre of the chicken piece, the reading should be 165°F.
• To get the appropriate consistency, gradually incorporate additional cornflour into the sauce to make it thicker.
• If desired, season the sauce with salt and pepper. You can also add other spices, such as lemon pepper.

Information on Nutrition
One serving is provided.Calories: 15% or 294 k cal 30 g (10%) of carbohydrate (38%) of protein 11 g (17%) of fat 5 g (31%) of saturated fat 1 g of polyunsaturated fat 3 g of monounsaturated fat 1 g of trans fat 144 mg (48%) of cholesterol Sodium: 547 mg (24%).Potassium: 11%, or 386 mg 1 g (4%) of fibre 14 g (16%) of sugar Vitamin A: 8,389 I U Vitamin C: 14%, or 14 mg Calcium: 32 mg (3%)Iron: 2.1 mg