Takeout Lemon Chicken
Bring the irresistible flavors of your favorite Chinese takeout home with this zesty and crispy Takeout Lemon Chicken recipe! Featuring juicy, bite-sized pieces of chicken breast coated in a perfectly seasoned flour-and-cornstarch mix, fried to golden perfection, and tossed in a tangy, sweet lemon sauce, this dish is bursting with vibrant flavor and delightful texture. The luscious sauce, made with fresh lemon juice, garlic, and a touch of soy sauce, balances brightness and umami in every bite. Ready in under 45 minutes, this recipe is as easy as it is delicious, making it a perfect choice for a quick weeknight meal or a fun dinner party centerpiece. Garnished with green onions and optional sesame seeds, it’s a crowd-pleaser best served over fluffy steamed rice for the ultimate homemade comfort food experience.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 1 cup Cornstarch
- 1 cup All-purpose flour
- 2 large Eggs
- 1 tsp Salt
- 1 tsp Black pepper
- 2 cups Vegetable oil
- 1 cup Chicken broth
- 0.25 cup Fresh lemon juice
- 3 tbsp Granulated sugar
- 1 tsp Soy sauce
- 2 cloves Garlic, minced
- 1 tbsp Cornstarch
- 2 tbsp Cold water
- 2 stalks Green onions, sliced
- 1 tbsp Sesame seeds (optional)
Instructions
Cut the chicken breast into bite-sized pieces, approximately 1-inch cubes.
In a mixing bowl, combine 1 cup of cornstarch, 1 cup of all-purpose flour, 1 tsp of salt, and 1 tsp of black pepper.
In a separate bowl, beat the eggs.
Dip each piece of chicken into the beaten eggs and then coat it in the flour mixture. Set aside on a plate.
In a large skillet or wok, heat 2 cups of vegetable oil over medium-high heat until shimmering.
Working in batches, fry the chicken pieces for 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
To make the sauce, combine 1 cup of chicken broth, 0.25 cup of fresh lemon juice, 3 tbsp of granulated sugar, 1 tsp of soy sauce, and 2 minced garlic cloves in a small saucepan over medium heat. Stir until sugar dissolves, then bring to a simmer.
In a small bowl, mix 1 tbsp of cornstarch with 2 tbsp of cold water to create a slurry.
Slowly stir the cornstarch slurry into the lemon sauce and cook until thickened (about 2-3 minutes). Remove from heat.
In a large mixing bowl, toss the fried chicken pieces with the lemon sauce until evenly coated.
Garnish with sliced green onions and sesame seeds (optional). Serve immediately with steamed rice or your favorite side dish.
Nutrition Facts
Calories |
5344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 449.8 g | 577% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 271.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 4767 mg | 207% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 41.0 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 288 mg | 22% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2021 mg | 43% | |
*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.
