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Chinese Lemon Chicken

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  • Total Time: 30 minutes

Ingredients

For 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

Instructions

1. 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.

Notes

  • 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.
  • Author: Paula Susan
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes