Chinese Lemon Chicken

Ah, Chinese Lemon Chicken! Just thinking about it brings back memories of bustling restaurants with the tantalizing aroma of crispy chicken dancing in the air. This dish has officially climbed the ranks to be one of my all-time favorites in the kitchen. Picture this: succulent, golden pieces of chicken enveloped in a tangy, sweet lemon sauce, topped with a sprinkle of sesame seeds and green onions. It’s the perfect blend of flavors that dances on your palate, and even better, it brings a splash of sunshine to any dinner table.

What makes this recipe special

Let me tell you—this isn’t just another chicken dish. What sets this Chinese Lemon Chicken apart is its delightful contrast between the crispy coating and the luscious, zesty sauce. The chicken is juicy and tender, while the golden crust adds a satisfying crunch. Plus, the vibrant pop of lemon not only wakes up the taste buds but also brings a brightness that’s perfect for any season.

You won’t believe how easy it is to create this at home! Just a few ingredients transform into a meal that will impress your friends and family, making it look like you spent hours in the kitchen (but we won’t tell them your secret!). Whether it’s a weeknight dinner or a special occasion, this dish is infinitely adaptable and always a crowd-pleaser.

Gather these ingredients

Ready to stock your kitchen? Here’s what you’ll need:

• 1 1/2 lbs boneless skinless chicken breasts: Cut into 1-inch pieces, these are your protein powerhouse, ensuring each bite is tender and flavorful.

• 2 eggs: Lightly beaten, these will act as your adhesive, helping the dry mixture stick perfectly to the chicken.

• Salt and pepper: A dash of salt and a sprinkle of pepper enhance the natural flavor of the chicken. Don’t skimp on this!

• 1/2 cup all-purpose flour: This classic staple gives your chicken that coveted crunch.

• 1/2 cup + 1 tablespoon cornstarch: This is the secret ingredient for that extra crispy texture—trust me, it’s magic!

• Oil for frying: Canola or vegetable oil works great here. You need enough to give the chicken a good bath for frying but don’t worry, we’ll talk about draining!

• 1/3 cup lemon juice: Freshly squeezed is best; it adds brightness that can’t be matched!

• 1/3 cup sugar: This balances the tartness of the lemon, giving the sauce a pleasing sweetness.

• 1/2 cup water: Helps create the right consistency for the sauce without making it too thick.

• 2 teaspoons sesame seeds: These little nuggets add a nutty flavor and a beautiful garnish.

• 2 tablespoons sliced green onions: These add a burst of color and a fresh crunch.

• 1 teaspoon grated lemon zest: Just a hint of zest provides that extra zing!

Preparing Chinese Lemon Chicken

Let’s dive into the cooking process, shall we? It’s all about assembling this flavor bomb in your kitchen.

1. Season the chicken pieces with a good pinch of salt and pepper, letting them absorb the flavors.

2. In one bowl, whisk the eggs until they’re light and frothy. In another bowl, combine flour and cornstarch for your crispy coating.

3. Dip each piece of chicken first into the egg, letting any excess drip off. Then, roll it around in the flour-cornstarch mixture, ensuring it’s fully coated. No bare spots here!

4. Heat a generous amount of oil in a large skillet or wok over medium-high heat. You’ll know it’s ready when it shimmers and dances.

5. Fry the chicken in batches (don’t crowd the pan!) until they’re golden brown and crispy, about 4-5 minutes per batch. Use tongs to flip them halfway for even cooking.

6. Once crispy, remove the chicken from the skillet and set it on a plate lined with paper towels to soak up any excess oil.

7. While that’s cooling, let’s whip up the lemon sauce! In a separate saucepan, combine lemon juice, sugar, and water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.

8. Cook for about 5 minutes, or until the sauce has slightly thickened—don’t wander off, or you might end up with syrup!

9. Now for the fun part: pour the lemon sauce over the fried chicken in the skillet, stirring gently to coat everything evenly.

10. Garnish with sesame seeds, green onions, and lemon zest to make that plate pop with color!

Best way to enjoy it

When it comes to serving, I recommend keeping it classic—serve your Chinese Lemon Chicken hot over a fluffy bed of steamed rice or alongside some sautéed vegetables. The rice is perfect for soaking up that irresistible sauce—trust me, you won’t want to leave even a drop on the plate!

If you’re in the mood for a little twist, consider pairing it with crisp stir-fried veggies like broccoli, bok choy, or even a simple side salad dressed with sesame oil.

Storage and reheating tips

Got leftovers? No worries! Store any uneaten chicken in an airtight container in the fridge; it’ll hold up for 2-3 days. Just remember, crispy things don’t stay crispy for long, so it’s best to reheat in the oven or air fryer rather than the microwave. Aim for 350°F (175°C), and keep an eye on them—nobody likes rubbery chicken.

Helpful cooking tips

• Double the sauce: If you love the tangy taste, why not make extra? A little drizzle on top feels fancy!
• Make it spicier: If you’re feeling adventurous, add a dash of chili flakes or Szechuan peppercorns for heat.
• Gluten-free option: Swap the all-purpose flour with a gluten-free blend and use gluten-free soy sauce for the same great crunch without the gluten.

Creative Twists

Feeling a little adventurous? Here are some variations you might enjoy:

• Citrus Fusion: Think Beyond lemons. Try making a mix of lemon and orange juice for a different flavor profile.
• Soy Sauce Boost: A dash of soy sauce in the lemon sauce can add depth and umami—just balance with a touch more sugar.

Your questions answered

• Can I use chicken thighs instead of breasts? Absolutely! Thighs will add a richer flavor and remain juicier. Just chop them to a similar size.
• How do I adjust this for a smaller family? You can easily scale down the recipe to half. No one is judging you for cooking less chicken!
• What is the prep time? About 30 minutes, plus some frying time—but each minute is so worth it.
• Is this dish suitable for meal prep? Yes, just store the chicken separately from the sauce to maintain crispiness until you’re ready to serve.
• Can I freeze the chicken? While I’d recommend eating it fresh for the best taste, you can freeze the cooked chicken. Just make sure to thaw it properly before reheating.

I hope you’re as excited to try making this vibrant dish as I am to share it! With its perfect marriage of crunchy, sweet, and zesty notes, you’ll soon find this recipe holds a cherished place in your culinary repertoire. So, roll up those sleeves, channel your inner chef, and let the cooking adventure begin! Don’t forget to share your triumphs, twists, or even questions in the comments below—let’s keep this cooking community buzzing!

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Chinese Lemon Chicken

Difficulty: Beginner Prep Time Cook Time Total Time 50 hrs

Cooking Temp: medium-high heat  C Servings: 4 Estimated Cost: $ 15 Calories: 600

Best Season: All Year

Description

Indulge in the flavors of Chinese Lemon Chicken, featuring crispy chicken pieces enveloped in a tangy lemon sauce.

Ingredients

Scale

1/2x 1x 2x 3x

Chicken and Coating

• 1.5 lbs boneless skinless chicken breasts (Cut into 1-inch pieces)
• 2 large eggs (Lightly beaten)
• to taste salt
• to taste black pepper
• ¹⁄₂ cup all-purpose flour
• 0.5 cup cornstarch
• 1 tablespoon cornstarch (Additional for coating)
• as needed oil for frying (Canola or vegetable oil)

Lemon Sauce

• ¹⁄₃ cup lemon juice (Freshly squeezed)
• ¹⁄₃ cup sugar
• ¹⁄₂ cup water

Garnish

• 2 teaspoons sesame seeds
• 2 tablespoons sliced green onions
• 1 teaspoon grated lemon zest

Instructions

Prepare Chicken

1. Season Chicken

   Season the chicken pieces with a pinch of salt and pepper.
   Mark as complete

2. Prepare Coating

   In one bowl, whisk the eggs. In another bowl, combine flour and cornstarch.
   Mark as complete

3. Coat Chicken

   Dip each piece of chicken first into the egg, then into the flour-cornstarch mixture.
   Ensure all pieces are fully coated.
   Mark as complete

4. Fry Chicken

   Heat oil in a large skillet over medium-high heat and fry the chicken until golden brown, about 4-5 minutes per batch.
   Use tongs to flip for even cooking.
   Mark as complete

5. Drain Chicken

   Remove fried chicken and drain on paper towels.
   Mark as complete

Make Sauce

1. Prepare Lemon Sauce

   In a saucepan, combine lemon juice, sugar, and water. Bring to a simmer, stirring until the sugar dissolves.
   Cook until the sauce slightly thickens, about 5 minutes.
   Mark as complete

Combine & Serve

1. Mix Chicken with Sauce

   Pour the lemon sauce over the fried chicken and stir gently to coat.
   Garnish with sesame seeds, green onions, and lemon zest.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 600kcal

% Daily Value *

Total Fat 33g51%

Saturated Fat 5g25%

Trans Fat 0g

Cholesterol 134mg45%

Sodium 460mg20%

Potassium 740mg22%

Total Carbohydrate 46g16%

Dietary Fiber 1g4%

Sugars 18g

Protein 33g66%

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Vitamin A 150 IU

Vitamin C 30 mg

Calcium 30 mg

Iron 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra flavor, double the sauce or add chili flakes for a spicy kick.

Keywords: Chinese, Lemon Chicken, Crispy, Chicken, Easy