Chinese Lemon Chicken
Chinese Lemon Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 3 cups vegetable oil, for frying
For the Lemon Sauce
- 1/2 cup fresh lemon juice
- 1/4 cup granulated sugar
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon zest
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 green onions, sliced
- 1 lemon slices
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger. Mix well to coat the chicken. Cover and refrigerate to marinate for at least 30 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the lemon sauce. In a small saucepan, whisk together the fresh lemon juice, granulated sugar, chicken broth, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
⏱️ 5 min
- 3
In a small separate bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Pour the cornstarch slurry into the simmering lemon sauce, whisking continuously until the sauce thickens. Remove from heat and stir in the lemon zest. Set aside.
⏱️ 3 min
- 4
After the chicken has marinated, remove it from the refrigerator. In a shallow dish, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. In another shallow dish, beat the egg.
⏱️ 5 min
- 5
Dip each piece of marinated chicken first into the beaten egg, allowing excess to drip off, then dredge thoroughly in the cornstarch and flour mixture, ensuring it's fully coated. Place coated chicken on a clean plate or baking sheet.
⏱️ 10 min
- 6
Heat 3 cups of vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F. Carefully add the chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
⏱️ 10 min•🌡️ 350
- 7
Using a slotted spoon, remove the cooked chicken from the oil and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken batches.
⏱️ 5 min
- 8
Arrange the crispy lemon chicken on a serving platter. Drizzle generously with the prepared lemon sauce. Garnish with sesame seeds, sliced green onions, and fresh lemon slices, if desired. Serve immediately with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Lemon Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 3 cups vegetable oil, for frying
For the Lemon Sauce
- 1/2 cup fresh lemon juice
- 1/4 cup granulated sugar
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon zest
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 green onions, sliced
- 1 lemon slices
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger. Mix well to coat the chicken. Cover and refrigerate to marinate for at least 30 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the lemon sauce. In a small saucepan, whisk together the fresh lemon juice, granulated sugar, chicken broth, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
⏱️ 5 min - 3
In a small separate bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Pour the cornstarch slurry into the simmering lemon sauce, whisking continuously until the sauce thickens. Remove from heat and stir in the lemon zest. Set aside.
⏱️ 3 min - 4
After the chicken has marinated, remove it from the refrigerator. In a shallow dish, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. In another shallow dish, beat the egg.
⏱️ 5 min - 5
Dip each piece of marinated chicken first into the beaten egg, allowing excess to drip off, then dredge thoroughly in the cornstarch and flour mixture, ensuring it's fully coated. Place coated chicken on a clean plate or baking sheet.
⏱️ 10 min - 6
Heat 3 cups of vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F. Carefully add the chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
⏱️ 10 min•🌡️ 350 - 7
Using a slotted spoon, remove the cooked chicken from the oil and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken batches.
⏱️ 5 min - 8
Arrange the crispy lemon chicken on a serving platter. Drizzle generously with the prepared lemon sauce. Garnish with sesame seeds, sliced green onions, and fresh lemon slices, if desired. Serve immediately with steamed rice.
⏱️ 2 min