Description
Chinese Lemon Chicken is a flavorful dish featuring bite-sized pieces of tender chicken breast coated in a crispy batter and fried to golden perfection, then tossed in a tangy and sweet lemon sauce made with fresh lemon juice, honey, and aromatic ginger and garlic. This recipe combines a delightful balance of citrusy brightness and savory depth, perfect for a family dinner or special occasion.
Ingredients
Scale
For the Chicken and Marinade
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
For the Coating
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup vegetable oil (for frying)
For the Lemon Sauce
- 1/4 cup fresh lemon juice
- 2 tablespoons honey
- 1 tablespoon lemon zest
- 1 tablespoon soy sauce
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup water
- 1 tablespoon sugar
Instructions
- Prepare the Chicken: Cut the boneless skinless chicken breast into bite-sized pieces for even cooking and easy coating.
- Make the Marinade: In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1/2 teaspoon baking soda. Stir until smooth to create a flavorful marinade base.
- Marinate the Chicken: Add the chicken pieces to the marinade and toss gently to coat evenly. Let the chicken sit for about 15 minutes to absorb the flavors and tenderize.
- Prepare the Coating: In another bowl, mix together 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Stir well to combine the dry ingredients for the crispy batter.
- Heat the Oil: Pour 1/4 cup vegetable oil into a large skillet or wok and heat it over medium-high heat until hot enough for frying.
- Coat the Chicken: While the oil heats, dredge each piece of marinated chicken in the flour and cornstarch mixture, making sure each piece is fully and evenly coated for maximum crispiness.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry and turn occasionally until the chicken is golden brown and cooked through, about 5-7 minutes per batch.
- Drain Excess Oil: Remove the fried chicken with a slotted spoon and transfer onto a plate lined with paper towels to drain any excess oil, keeping the pieces crispy.
- Prepare the Lemon Sauce: In a separate saucepan, mix together 1/4 cup fresh lemon juice, 2 tablespoons honey, 1 tablespoon lemon zest, 1 tablespoon soy sauce, 1 teaspoon minced garlic, 1 teaspoon grated fresh ginger, 1/4 cup water, and 1 tablespoon sugar.
- Simmer the Sauce: Place the saucepan over medium heat and stir the ingredients until the sauce begins to simmer and the sugar dissolves completely.
- Thicken the Sauce: Let the sauce cook gently for an additional 3-4 minutes, allowing it to thicken slightly to a glossy consistency perfect for coating the chicken.
- Taste and Adjust: Sample the sauce and adjust the balance of sweetness or acidity by adding more honey or lemon juice to your preference.
- Combine Chicken and Sauce: Pour the thickened lemon sauce over the fried chicken pieces. Toss gently to coat all the pieces evenly, ensuring every bite has a tangy, sweet glaze.
- Serve: Serve the Chinese Lemon Chicken immediately while hot, optionally garnished with extra lemon zest or fresh herbs to enhance freshness and presentation.
Notes
- For extra crispiness, fry the chicken in small batches to avoid overcrowding the pan, which can lower the oil temperature.
- You can substitute chicken thighs for chicken breast if you prefer a juicier option.
- If you prefer a thicker sauce, you can dissolve an additional 1 teaspoon of cornstarch in water and stir it in during the simmering step.
- Adjust the sweetness by varying honey and sugar quantities according to your taste.
- Serve with steamed rice or stir-fried vegetables to complete the meal.
