Description
This Chinese Lemon Chicken recipe features crispy, bite-sized pieces of chicken coated in a light batter and fried to perfection, then tossed in a tangy and sweet lemon sauce. This dish is a perfect blend of zesty lemon, garlic, and ginger, delivering a vibrant, flavorful meal that’s easy to prepare on the stovetop. Serve it hot with rice or steamed vegetables for a complete Asian-inspired dinner.
Ingredients
Scale
Chicken and Coating
- 1 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 2 large eggs, beaten
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
Lemon Sauce
- 1 tablespoon vegetable oil (for sauce)
- 1 garlic clove, minced
- ½ teaspoon fresh ginger, grated
- ½ cup chicken broth
- â…“ cup fresh lemon juice
- â…“ cup granulated sugar
- 2 tablespoons honey
- 2 teaspoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish (Optional)
- Lemon zest
- Sliced green onions
Instructions
- Prepare the Coating: In a medium bowl, mix together cornstarch, all-purpose flour, salt, and black pepper until well combined. This dry mixture will give the chicken a crispy texture once fried.
- Coat the Chicken: Dip each chicken piece first into the beaten eggs, ensuring it is evenly coated, then dredge into the cornstarch-flour mixture, pressing lightly so the coating sticks well to each piece. Set aside.
- Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat until hot but not smoking. Fry the chicken pieces in batches, being careful not to overcrowd the pan, cooking each batch for about 4 to 5 minutes until golden brown and cooked through. Remove the chicken and drain on paper towels to remove excess oil.
- Prepare the Sauce: In a clean skillet or pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant but not burnt.
- Combine Sauce Ingredients: Pour in the chicken broth, fresh lemon juice, granulated sugar, honey, and soy sauce. Stir the mixture well and bring it to a simmer over medium heat.
- Thicken the Sauce: Slowly add the cornstarch slurry while continuously stirring to prevent lumps. Continue to simmer the sauce for 1–2 minutes until it thickens to a glossy consistency.
- Toss Chicken in Sauce: Return the fried chicken pieces to the pan with the lemon sauce and toss thoroughly to coat each piece evenly with the sauce.
- Garnish and Serve: Garnish with lemon zest and sliced green onions if desired. Serve the lemon chicken hot alongside steamed rice or vegetables for a complete meal.
Notes
- For extra crispy chicken, consider double-frying the chicken pieces by frying them twice for a crunchier texture.
- You can adjust the sweetness or tartness of the lemon sauce by varying the amount of sugar or lemon juice to your taste.
- To make this recipe gluten-free, substitute tamari for soy sauce and use a gluten-free flour blend in place of all-purpose flour.
- Use fresh lemon juice for the best flavor; bottled lemon juice may alter the taste.
- Drain the fried chicken well on paper towels to avoid excess oil in the final dish.
