Description
This Chinese Lemon Chicken recipe features crispy, golden-brown chicken pieces coated in a tangy and sweet lemon sauce. Perfectly balanced with fresh lemon juice, zest, honey, and soy sauce, it’s an irresistible main course that brings bright flavors and a crunchy texture to your dinner table. Serve it hot with steamed rice for a classic takeout-style meal you can easily make at home.
Ingredients
Scale
Chicken and 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 (about 2 inches deep)
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 coating: In a bowl, mix together the cornstarch, all-purpose flour, salt, and white pepper to create a dry coating mixture for the chicken.
- Coat the chicken: Dip the bite-sized chicken pieces into the beaten eggs to moisten, then dredge them in the flour mixture until fully coated.
- Heat oil for frying: Pour about 2 inches of vegetable oil into a deep skillet or wok and heat over medium-high until hot but not smoking, suitable for deep frying.
- Fry the chicken: Fry the coated chicken in batches, avoiding overcrowding, for 4 to 5 minutes per batch until golden brown and crispy. Remove the chicken and drain on paper towels.
- Make the lemon sauce: In a small saucepan over medium heat, combine fresh lemon juice, lemon zest, sugar, honey, light soy sauce, rice vinegar, and water. Bring to a gentle simmer.
- Thicken the sauce: Stir in the cornstarch slurry, continuing to cook and stir for 2 to 3 minutes until the sauce thickens and becomes glossy.
- Toss chicken in sauce: Add the fried chicken pieces into the thickened lemon sauce and toss thoroughly to coat each piece evenly.
- Garnish and serve: Optionally, garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice for a complete meal.
Notes
- For a lighter version, pan-fry or bake the chicken instead of deep-frying.
- Add a pinch of chili flakes to the sauce for a spicy twist.
- Ensure oil temperature is consistent to achieve crispy chicken without overcooking.
- Use fresh lemon juice and zest for the best bright flavor.
