Chinese Lemon Chicken

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Chinese Lemon Chicken combines crispy, golden-brown chicken pieces with a vibrant sweet and tangy lemon sauce. This quick and easy recipe brings restaurant-quality flavors to your table in just 30 minutes. Perfect for weeknight dinners or satisfying takeout cravings at home, it’s a dish that will have everyone asking for seconds!

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Ingredients BreakdownFor the Chicken:

• Boneless, skinless chicken breasts: Cut into bite-sized pieces for even cooking and a perfect crispy texture.
• Eggs: Lightly beaten, creating a base for the flour and cornstarch coating.
• Cornstarch and all-purpose flour: The combination gives the chicken a light, crisp exterior when fried.
• Salt and black pepper: Season the coating for balanced flavor.
• Oil for frying: Use a neutral oil like vegetable or canola oil for crispy, golden chicken.

For the Lemon Sauce:

• Chicken stock: Adds depth to the lemon sauce.
• Fresh lemon juice and zest: Brings a bright, tangy flavor to the dish.
• Granulated sugar: Balances the tartness of the lemon for a sweet tangy glaze.
• Red pepper flakes: Optional, for a hint of heat.
• Cornstarch and water: Thickens the sauce to coat the chicken evenly.

Optional Garnishes:

• Sesame seeds
• Thinly sliced green onions

Step-by-Step Instructions1. Prepare the Chicken:

1. In a shallow dish, whisk eggs with salt and pepper.
2. In another shallow dish, combine flour, cornstarch, salt, and pepper.
3. Coat each piece of chicken in the flour mixture, ensuring it’s fully coated.
4. Dip the chicken into the egg mixture, allowing excess to drip off.
5. Return the chicken to the flour mixture, pressing gently to adhere a second layer.
6. Place the coated chicken pieces on a wire rack.

2. Fry the Chicken:

1. Heat 3 inches of oil in a deep, heavy-bottomed pot to 350°F (175°C).
2. Fry 7–8 pieces of chicken at a time for about 5 minutes or until crispy and golden brown.
3. Remove using a slotted spoon and place on a wire rack to drain excess oil.
4. Repeat with the remaining chicken.

3. Make the Lemon Sauce:

1. In a small saucepan, combine chicken stock, fresh lemon juice, lemon zest, sugar, and red pepper flakes.
2. Bring to a gentle simmer over medium heat.
3. Mix cornstarch and water in a small bowl to create a slurry. Gradually whisk the slurry into the sauce.
4. Continue cooking, stirring frequently, until the sauce thickens.

4. Assemble the Dish:

1. Toss the fried chicken in the prepared lemon sauce until evenly coated.
2. Sprinkle with additional lemon zest for extra brightness.

5. Garnish and Serve:

• Garnish with sesame seeds and sliced green onions if desired.
• Serve hot with steamed rice or noodles for a complete meal.

Why This Recipe Works

• Crispy Chicken: The double-dip method with cornstarch and flour ensures a perfectly crispy coating.
• Bright, Tangy Sauce: Fresh lemon juice and zest bring a vibrant citrus flavor that pairs beautifully with the crispy chicken.
• Quick and Easy: Ready in 30 minutes, this recipe is ideal for a delicious weeknight dinner.

Serving Suggestions

• Side Dishes:
  • Steamed jasmine rice or fried rice
  • Stir-fried vegetables like broccoli, bell peppers, or snap peas
  • Egg rolls or spring rolls
• Pairing Suggestions:
  • Serve with a light, crisp white wine such as Sauvignon Blanc.
  • Complement the meal with a refreshing iced green tea or sparkling lemonade.

Tips for Success

1. Maintain Oil Temperature: Ensure the frying oil stays at 350°F (175°C) for evenly cooked, crispy chicken. Use a thermometer for accuracy.
2. Don’t Overcrowd the Pot: Fry chicken in small batches to prevent the oil temperature from dropping.
3. Fresh Lemon Juice: Use fresh lemons for the best flavor; bottled juice doesn’t compare.
4. Adjust the Sweetness: Taste the sauce before tossing it with the chicken, and add more sugar if desired.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs work well in this recipe, offering a slightly richer flavor. Adjust frying time as needed for their thickness.

Can I bake or air fry the chicken instead of frying?

Absolutely! For a lighter option, bake the coated chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through, or air fry at 375°F (190°C) for 12–15 minutes.Can I make the sauce ahead of time?
Yes, prepare the sauce up to 2 days in advance. Reheat gently over low heat before tossing with the chicken.

Final Thoughts

Chinese Lemon Chicken is a perfect blend of crispy, juicy chicken and vibrant, tangy lemon sauce. This homemade version rivals your favorite takeout spot, offering bold flavors and satisfying textures in every bite. Quick to prepare and universally loved, it’s a recipe you’ll return to again and again. Enjoy the sweet and zesty goodness with your favorite sides for a restaurant-quality meal at home!