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Chinese Lemon Chicken Recipe

Chinese Lemon Chicken Recipe
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This Chinese Lemon Chicken Recipe features crispy, golden-battered chicken pieces coated in a bright, tangy lemon sauce. Ready in under 30 minutes, it offers a perfect balance of sweet and sour flavors with a satisfying crunch, making it an ideal quick weeknight meal loved by the whole family.

Ingredients

Scale

Chicken and Coating

  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup cornstarch
  • 2 large eggs, whisked
  • Vegetable oil, for frying (about 1-2 cups)

Lemon Sauce

  • 1/3 cup freshly squeezed lemon juice (about 2 lemons)
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions

  1. Prepare the Chicken: Cut boneless, skinless chicken breasts into bite-sized pieces. Whisk the eggs in a bowl and pour cornstarch onto a separate plate. Dip each chicken piece into the egg, then coat thoroughly with cornstarch to ensure a crispy crust when fried.
  2. Fry the Chicken: Heat vegetable oil in a skillet over medium-high heat. Fry the coated chicken pieces in batches for about 4-5 minutes per batch until golden and crispy on all sides. Drain the fried chicken on paper towels or a wire rack to remove excess oil.
  3. Make the Lemon Sauce: In a small bowl, mix freshly squeezed lemon juice, sugar, honey, soy sauce, minced garlic, and grated ginger. Stir until the sugar dissolves, creating a balanced tart and sweet sauce.
  4. Thicken the Sauce: Return the skillet to medium heat and pour in the lemon sauce mixture. Stir constantly while slowly adding the cornstarch-water mixture. Continue stirring until the sauce thickens to a glossy consistency.
  5. Toss and Serve: Add the fried chicken pieces back into the skillet and toss gently to coat evenly with the lemon sauce. Serve immediately while hot for the best texture and taste.

Notes

  • Double coating: For extra crunch, dip chicken pieces in egg and cornstarch twice before frying.
  • Oil temperature: Maintain frying oil at 350°F (175°C) for even cooking and perfect crispiness.
  • Fresh lemon zest: Add lemon zest to the sauce for an extra burst of citrus aroma.
  • Don’t overcrowd the pan: Fry chicken in batches to prevent sogginess and ensure crispiness.
  • Use a wire rack: Drain fried chicken on a wire rack instead of paper towels to keep it crispy.

Nutrition

Keywords: Chinese lemon chicken, crispy lemon chicken, quick dinner, tangy chicken, weeknight recipe, gluten free lemon chicken

Find it online: https://mealsbysarah.com/chinese-lemon-chicken-recipe/