Print

Chinese Lemon Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 21 reviews

This Chinese Lemon Chicken recipe features crispy battered chicken pieces coated in a tangy, sweet lemon sauce. Perfectly balanced with a hint of spice and fresh lemon zest, this dish makes a delightful main course served best with steamed rice or vegetables.

Ingredients

Chicken

  • 4 boneless skinless chicken breasts, cut into bite-size pieces
  • 3 large eggs, whisked
  • 1/3 cup cornstarch
  • 1/3 cup flour
  • Salt, a pinch

Lemon Sauce

  • 1 cup freshly squeezed lemon juice (from about 4–5 lemons)
  • 2/3 cup sugar
  • 1 tablespoon vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • Zest of 1 lemon
  • 1 tablespoon cornstarch
  • 2 tablespoons water (for cornstarch slurry)

Instructions

  1. Make the Lemon Sauce: In a medium pot, combine the lemon juice, sugar, vinegar, soy sauce, ginger powder, garlic powder, and red pepper flakes. Heat over medium heat for about 3 minutes to blend the flavors.
  2. Thicken the Sauce: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a smooth slurry. Gradually whisk this into the simmering lemon sauce and continue cooking and stirring for about 5 minutes until thickened. Remove from heat and stir in the lemon zest.
  3. Prepare the Chicken Coating: In a shallow dish, mix the flour, cornstarch, and a pinch of salt. In another shallow dish, whisk the eggs until smooth.
  4. Coat the Chicken: Dip each chicken piece into the whisked eggs, then dredge evenly in the flour and cornstarch mixture. Place coated pieces on a plate, ready for frying.
  5. Heat the Oil: Pour 2-3 inches of oil into a heavy-bottomed pot and heat over medium-high heat until it reaches 350°F (175°C), using a thermometer for accuracy.
  6. Fry the Chicken: In batches, fry several pieces for 2 to 3 minutes, turning frequently until golden brown and cooked through. Transfer fried chicken to a paper-towel-lined plate to drain excess oil. Repeat until all chicken is cooked.
  7. Toss Chicken with Sauce: Place the fried chicken in a large bowl and toss with the lemon sauce until evenly coated. Optionally, reserve some sauce to serve over rice.
  8. Serve: Garnish with additional lemon zest and chopped green onions if desired. Serve hot, ideally with steamed rice or vegetables.

Notes

  • Use fresh lemons for best flavor in the lemon sauce.
  • Maintain the oil temperature at 350°F to ensure crispy chicken without absorbing excess oil.
  • Fry chicken in small batches to avoid overcrowding and ensure even cooking.
  • For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
  • You can add chopped green onions or sesame seeds as garnishes for extra flavor and presentation.
  • Leftover sauce can be stored in the refrigerator for up to 2 days and reheated before serving.

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