Chinese Lemon Chicken
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
255 kcal
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Course
Main Course, Dinner
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Cuisine
Chinese
Chinese Lemon Chicken
Description
Chinese Lemon Chicken uses thinly butterflied chicken breasts, dredged in an egg wash and a mixture of cornstarch and all-purpose flour, then pan-fried until golden and crispy. The key component is the lemon sauce, made by combining lemon juice, sugar, chicken broth, butter, and a cornstarch slurry, cooked gently until thickened and smooth. The sauce coats the crisp chicken pieces with a bright, tangy glaze tempered by sweetness. Green onions and lemon wedges garnish the dish, providing a fresh note and visual appeal.
The dish comes together quickly on the stovetop and balances contrasting textures of crispy chicken and smooth, tangy sauce. It pairs well with steamed rice or simple stir-fried vegetables to absorb the flavorful sauce. The lemon sauce’s brightness makes the dish appealing as a full meal or served in smaller portions as an appetizer.
To maintain the crispiness, drain the fried chicken on paper towels to absorb excess oil before saucing. Adjust sauce thickness by varying the cornstarch amount depending on preference. Leftovers can be stored airtight in the refrigerator up to 5 days and frozen for longer storage. Reheat gently to avoid sogginess.
Ingredients
Chicken
- 3 large chicken breast boneless, skinless
- 2 large egg
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- ½ cup cornstarch
- ¼ cup all-purpose flour
Lemon Sauce
- 2 tablespoon butter unsalted
- ½ cup lemon juice freshly squeezed
- ¼ cup sugar granulated
- ⅔ cup chicken broth low sodium
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Garnish
- 2 green onions chopped
- 1 lemon cut in wedges
Instructions
- Butterfly the chicken breasts: Slice the chicken breasts in half lengthwise (butterflied) to get two thinner pieces from each breast.
- Prepare the dredge: Combine the eggs with salt and pepper in a shallow bowl. In another bowl combine the ½ cup cornstarch with the flour and mix well.
- Dredge the chicken: Dredge the chicken through the egg first, then through the flour mixture.
- Fry chicken in batches: Heat the olive oil in a large skillet over medium heat. Add the chicken to the skillet, as many as you can fit, and fry for 3 to 4 minutes on each side or until golden and crispy. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
- Make the lemon sauce: Drain any leftover oil from the skillet. Add the butter to the skillet and melt. Add the lemon juice, sugar, chicken broth, ¼ tsp salt and 1 tbsp of cornstarch. Whisk everything well together and cook until the sauce has thickened and is smooth.
- Finish the dish and serve: Slice the chicken into thin strips and pour lemon sauce over. Serve with rice.
Notes
- For a brighter yellow sauce color like restaurant versions, add 2-3 drops of yellow food coloring.
- Drain fried chicken on paper towels to keep it crispy by removing excess oil.
- Increase cornstarch in the sauce if a thicker consistency is desired.
- Store leftovers in an airtight container refrigerated for 3-5 days or freeze up to 3 months.
- Thaw frozen leftovers overnight in the refrigerator, then reheat on stove, oven, or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1chicken piece | |
| Calories | 255kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 391mg | 16% |
| Potassium | 321mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 19mg | 21% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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