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Chinese Lemon Chicken
5 from 66 votes

Chinese Lemon Chicken

Chinese Lemon Chicken features bite-sized pieces of boneless, skinless chicken breast coated in a mixture of flour and cornstarch, fried until golden, and then tossed in a thick, tangy lemon sauce made from fresh lemon juice, sugar, vinegar, soy sauce, and spices including ginger and red pepper flakes. The dish balances crispy chicken with a flavorful, citrusy glaze.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Dinner
Cuisine: Chinese

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:
    Cup of Yum
  1. In a medium pot, add lemon juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
  2. 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:
  1. Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.
  2. Whisk eggs in a shallow dish. Dip chicken pieces in the egg mixture and then flour mixture. Place on a plate.
  3. 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.
  4. 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.
  5. 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.