Description
This Chinese Lemon Chicken recipe features crispy, golden-brown chicken pieces coated in a zesty and sweet lemon sauce. Perfectly fried to achieve a crunchy exterior and tender inside, then tossed in a tangy lemon glaze with hints of honey, soy sauce, and rice vinegar, this dish delivers the classic flavors of Chinese takeout right at home. Garnished with green onions and sesame seeds, it pairs wonderfully with steamed rice for a satisfying meal.
Ingredients
Scale
Chicken Coating
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- Vegetable oil for frying
Lemon Sauce
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/3 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
Garnish (optional)
- Green onions, sliced
- Sesame seeds
Instructions
- Prepare the chicken coating: In a bowl, combine the cornstarch, all-purpose flour, salt, and white pepper. This mixture will create a crispy outer layer for the chicken.
- Coat the chicken: Dip the bite-sized chicken pieces into the beaten eggs, ensuring they are fully coated. Then dredge each piece in the flour and cornstarch mixture until evenly covered. Set aside.
- Fry the chicken: Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken pieces in batches to avoid overcrowding, cooking each batch for about 4–5 minutes or until they turn golden brown and crispy. Remove and drain on a paper towel-lined plate to absorb excess oil.
- Prepare the lemon sauce: In a small saucepan over medium heat, combine lemon juice, lemon zest, granulated sugar, honey, light soy sauce, rice vinegar, and water. Bring the mixture to a simmer, stirring occasionally to combine the ingredients.
- Thicken the sauce: Stir in the cornstarch slurry and continue cooking the sauce for 2–3 minutes until it thickens to a glossy consistency.
- Toss chicken in sauce: Add the fried chicken pieces to the saucepan with the thickened lemon sauce. Toss thoroughly to coat each piece evenly with the tangy sauce.
- Garnish and serve: Sprinkle the dish with sliced green onions and sesame seeds if desired. Serve immediately, ideally with steamed rice to complement the flavors.
Notes
- For a lighter version, you can pan-fry or bake the chicken instead of deep-frying.
- Add a pinch of chili flakes to the lemon sauce for a spicy variation.
- Ensure the oil is hot enough before frying to avoid greasy chicken.
- The sauce can be prepared ahead of time and reheated before adding the chicken.
