Simple Asian Lemon Chicken
Delight your taste buds with this irresistible Simple Asian Lemon Chicken recipe—a perfect balance of crispy, golden chicken and a tangy-sweet citrus glaze. Succulent bite-sized pieces of chicken are coated in a light, crunchy breading, fried to perfection, and then enveloped in a luscious sauce made with fresh lemon juice, honey, soy sauce, garlic, and ginger. This quick and easy dish, ready in just 35 minutes, combines the bright, zesty flavors of Asian cuisine with comforting, homemade charm. Garnished with scallions and sesame seeds for a delightful crunch, this dish pairs beautifully with steamed rice or your favorite stir-fried vegetables, making it an ideal weeknight dinner or centerpiece for your next family gathering.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 0.5 cups cornstarch
- 0.25 cups all-purpose flour
- 1 large egg
- 1 tablespoons soy sauce
- 0.5 cups vegetable oil
- 0.25 cups lemon juice
- 2 tablespoons honey
- 1 tablespoons brown sugar
- 2 teaspoons rice vinegar
- 2 cloves garlic
- 1 teaspoon ginger
- 0.5 cups water
- 1 teaspoons cornstarch
- 2 stalks scallions
- 1 teaspoons white sesame seeds
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a small bowl, whisk together the cornstarch, flour, and a pinch of salt. In another bowl, beat the egg and mix in the soy sauce.
Dip each chicken piece into the egg mixture, then coat it evenly with the cornstarch-flour mixture. Shake off any excess coating and set the pieces on a plate.
Heat vegetable oil in a large skillet over medium heat. Fry the chicken in batches for about 3-4 minutes on each side, or until golden and crispy. Drain on a paper towel-lined plate and set aside.
To make the lemon sauce, combine lemon juice, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and water in a small saucepan. Stir and heat over medium-low heat until the sugar dissolves.
In a separate small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly add the slurry to the saucepan while stirring continuously. Increase the heat to medium and cook until the sauce thickens slightly, about 2-3 minutes. Remove from heat.
In a large skillet or wok, toss the fried chicken pieces with the lemon sauce until evenly coated. Let the chicken cook in the sauce for 1-2 minutes.
Serve the chicken warm, garnished with chopped scallions and sesame seeds. Pair it with steamed rice or stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 506 mg | 168% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 37.0 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 113 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 359 mg | 8% | |
*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.
