Chinese Lemon Chicken
User Reviews
5
Chinese Lemon Chicken
Description
This recipe marinates chicken breast pieces in beaten eggs, then dredges them in a flour and cornstarch blend seasoned with salt before frying in hot oil until golden brown and crispy. Meanwhile, a lemon sauce is prepared by simmering fresh lemon juice with sugar, vinegar, soy sauce, ground ginger, garlic powder, and red pepper flakes to develop a bright, sweet-spicy flavor. A cornstarch slurry thickens the sauce, which is finished with fresh lemon zest for aroma.
The cooked fried chicken pieces are then tossed in the warm lemon sauce, coating them evenly. The contrast of the crispy exterior with the tangy, glossy sauce creates a satisfying texture and flavor balance. The sauce's sweetness and acidity complement the savory chicken while the mild heat from chili flakes adds complexity.
This dish is commonly served over rice, absorbing extra sauce and making a complete meal. For larger servings or more saucy consistency, increasing the sauce quantity by 1.5 times is recommended. Fried chicken pieces should be cooked in batches to maintain temperature and crispiness.
Ingredients
- (4) chicken breast cut into bite-size pieces, boneless skinless
- 3 large egg whisked
- 1/3 cup cornstarch
- 1/3 cup flour
- salt
Lemon Sauce:
- 1 cup lemon juice from about 4-5 lemons, freshly squeezed
- 2/3 cup sugar
- 1 Tablespoon vinegar
- 2 Tablespoons soy sauce
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 lemon from one lemon, zest
- 1 Tablespoon cornstarch
Instructions
To make Lemon Sauce:
- In a medium pot, add lemon juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
- In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to lemon sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add lemon zest.
To make Chicken:
- Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.
- Whisk eggs in a shallow dish. Dip chicken pieces in the egg mixture and then flour mixture. Place on a plate.
- Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
- Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
- Toss chicken with lemon sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and lemon zest, if so desired.
Notes
- Consider making 1.5 times the lemon sauce quantity when serving with rice to ensure enough sauce coverage.
- Use a thermometer to maintain oil at 350°F for even frying and a crispy texture.
- Cook chicken in batches to avoid overcrowding the pan, which can reduce crispiness.
User Reviews
Overall Rating
5
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