Chinese Lemon Chicken
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
4 servings
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Calories
312 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Lemon Chicken
Report
Chinese lemon chicken features crispy juicy chicken covered in a tangy and sweet lemony sauce that is also gingery. Make this easy dish for dinner to enjoy a treat that tastes just as good as the Chinese restaurant version! {Gluten-Free Adaptable}To make the dish gluten-free, use dry sherry instead of Shaoxing wine, or skip it.
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Ingredients
Sauce
- 1/4 cup chicken broth
- 1/4 cup lemon juice (juice from 1 big lemon)
- 2 tablespoons rice vinegar
- 1 teaspoon Shaoxing wine (or dry sherry) (Optional)
- 4 tablespoons sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest zest from 1 lemon (*Footnote 1)
- 1/2 teaspoon salt
Marinade
- 14 oz large boneless skinless chicken breast , cut to 1” (2.5-cm) pieces (or 2 chicken thighs)
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup cornstarch
Stir-fry
- 1/3 cup vegetable oil
- 2 green onions , sliced (white part for cooking and green part for garnishing)
- 2 teaspoons minced ginger
Instructions
- Combine the sauce ingredients in the bowl and mix well.
- Combine chicken, oil, and salt in a big bowl. Mix well and let marinate for 15 minutes.
- When you’re ready to cook, add the beaten egg to the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat oil in a large skillet until hot, just starting to smoke. Add chicken all at once and spread into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
- Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes (very important, so the chicken crisps up further).
- Place the pan back on the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If there’s too much oil, pour out or use paper towels to remove the excess oil. Add green onion and ginger. Cook and stir a few times until it releases fragrance.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens.
- Add back the chicken. Stir to coat chicken with sauce. Transfer to a plate and serve hot as a main dish.
Notes
- For garnish, you can use a peeler to peel a small part of the lemon rind, then thinly slice it.
Nutrition Information
Show Details
Serving
1serving
Calories
312kcal
(16%)
Carbohydrates
28.4g
(9%)
Protein
23.1g
(46%)
Fat
10.7g
(16%)
Saturated Fat
1.8g
(9%)
Cholesterol
104mg
(35%)
Sodium
701mg
(29%)
Potassium
449mg
(13%)
Fiber
0.5g
(2%)
Sugar
12.7g
(25%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 312kcal | 16% |
| Carbohydrates | 28.4g | 9% |
| Protein | 23.1g | 46% |
| Fat | 10.7g | 16% |
| Saturated Fat | 1.8g | 9% |
| Cholesterol | 104mg | 35% |
| Sodium | 701mg | 29% |
| Potassium | 449mg | 10% |
| Fiber | 0.5g | 2% |
| Sugar | 12.7g | 25% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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