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Chinese Lemon Chicken Recipe

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Chinese Lemon Chicken features crispy, golden chicken coated in a glossy sauce with sweet, tangy, and bright citrus flavors. Serve it immediately with steamed rice for a restaurant-style meal at home.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 large eggs
  • 1 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • 1/2 cup fresh lemon juice
  • 1/2 cup chicken broth
  • 1/3 cup granulated sugar
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 teaspoon finely grated lemon zest
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Cooked white or jasmine rice, for serving
  • Sliced green onions, for serving
  • Sesame seeds, for serving
  • Thin lemon slices, optional, for serving

Instructions

  1. Cut the chicken breasts into bite-sized pieces and pat dry with paper towels. Season with salt and black pepper.
  2. Beat the eggs in a shallow bowl and place 1 cup cornstarch in a separate bowl. Dip each piece of chicken into the egg, then coat thoroughly with cornstarch.
  3. Add enough vegetable oil to a deep skillet or heavy-bottomed pan to create a shallow layer and heat over medium-high heat.
  4. Fry the chicken in batches without overcrowding the pan until golden brown, crisp, and cooked to an internal temperature of 165°F (74°C).
  5. Transfer the cooked chicken to a wire rack or paper towel-lined plate while preparing the sauce.
  6. Add the lemon juice, chicken broth, sugar, honey, soy sauce, lemon zest, garlic, and ginger to a saucepan.
  7. Bring the sauce to a gentle simmer over medium heat, stirring until the sugar has dissolved.
  8. In a small bowl, stir together 1 tablespoon cornstarch and 2 tablespoons water until smooth. Slowly pour the slurry into the simmering sauce while stirring.
  9. Cook for 1 to 2 minutes, stirring, until the sauce is glossy and thick enough to coat the back of a spoon.
  10. Add the crispy chicken to the lemon sauce and toss gently until evenly coated. Serve immediately with rice and garnish with green onions, sesame seeds, and lemon slices if desired.

Notes

  • Fry the chicken in batches to prevent the oil temperature from dropping and to help maintain a crispy coating.
  • For maximum crispness, keep fried chicken on a wire rack and toss it with the sauce immediately before serving.
  • For extra heat, add crushed red pepper flakes, fresh chili, or chili sauce to the lemon sauce.
  • For stronger citrus flavor without excessive acidity, add extra fresh lemon zest instead of additional lemon juice.
  • Boneless, skinless chicken thighs can be substituted for chicken breasts.
  • For a lighter variation, lightly spray the coated chicken with oil and cook it in an air fryer until crisp and cooked to 165°F (74°C).
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store the chicken and sauce separately.
  • Reheat unsauced chicken in an air fryer or oven at 375°F (190°C) until hot and crisp, then toss with separately warmed sauce.

Nutrition

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