Chinese Lemon Chicken
Crispy, zesty, and irresistibly tangy, Chinese Lemon Chicken brings authentic restaurant flavors to your home kitchen. This recipe features tender chicken breast pieces, fried to golden perfection, and coated in a luscious lemon sauce that balances brightness with a hint of sweetness. The secret lies in the perfect combination of cornstarch and flour for an ultra-crispy coating, while a quick cornstarch slurry ensures a velvety sauce. Garnished with fresh lemon slices and optional chopped green onions, this dish is perfect served over steamed rice for a satisfying dinner the whole family will love. Ready in just 45 minutes, it's a quick and delicious way to enjoy takeout-style comfort food from scratch. Keywords: Chinese Lemon Chicken, crispy lemon chicken, homemade lemon sauce, tangy chicken recipe.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 cup cornstarch
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large egg
- 3 tablespoons water
- 2 cups vegetable oil
- 0.25 cup lemon juice
- 0.25 cup sugar
- 1 cup chicken stock
- 2 teaspoons soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons water (for slurry)
- 3 slices lemon slices
- 2 stalks green onions (optional, chopped)
Instructions
Slice the chicken breasts into thin, bite-sized pieces.
In a mixing bowl, combine 1 cup of cornstarch, 0.5 cup of all-purpose flour, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
In another small bowl, beat 1 egg with 3 tablespoons of water to create an egg wash.
Dip each chicken piece into the egg wash, then coat it thoroughly in the flour mixture. Place the coated pieces on a plate.
Heat 2 cups of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C).
Fry the chicken pieces in batches until golden brown and crispy, about 3–4 minutes per batch. Remove and drain on paper towels.
To prepare the lemon sauce, combine 0.25 cup lemon juice, 0.25 cup sugar, 1 cup chicken stock, and 2 teaspoons soy sauce in a saucepan. Heat over medium heat and stir until the sugar is dissolved.
Make a cornstarch slurry by mixing 2 teaspoons cornstarch with 2 teaspoons water. Slowly pour the slurry into the saucepan while stirring, and cook until the sauce thickens, about 2 minutes.
Add the lemon slices to the sauce and simmer for 1 minute.
Transfer the fried chicken to a serving plate and pour the lemon sauce over the top.
Garnish with chopped green onions (if desired) and serve warm with steamed rice or as desired.
Nutrition Facts
Calories |
5059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 442.9 g | 568% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 270.8 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 3271 mg | 142% | |
| Total Carbohydrate | 169.5 g | 62% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 53.9 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 122 mg | 9% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
