Chinese Lemon Chicken
User Reviews
5
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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
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
Description
The marinade softens the chicken and lightly seasons it before coating with cornstarch and egg, which creates a crisp exterior when pan-fried in vegetable oil. The method involves cooking the chicken in batches without crowding the pan to achieve an even golden crust. The sauce combines acidity from lemon juice and rice vinegar with sweetness and a hint of umami from Shaoxing wine or dry sherry. Cornstarch thickens the sauce to a glossy consistency that clings to the chicken.
This dish is best served hot, garnished with green onions and thin lemon rind slices for fresh aroma. It pairs well with steamed rice or stir-fried vegetables. The contrasting textures of crispy chicken and smooth lemon sauce make it appealing for a flavorful dinner option.
Letting the chicken rest briefly after frying helps maintain crispness before saucing. Using fresh lemon juice and zest ensures a bright citrus character. The optional Shaoxing wine adds depth but can be omitted if unavailable. Careful control of oil temperature and stirring the sauce thoroughly maintain the right sauce texture and flavor balance.
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 from 1 lemon (*Footnote 1, zest
- 1/2 teaspoon salt
Marinade
- 14 oz chicken breast cut to 1” (2.5-cm) pieces (or 2 chicken thighs, large, boneless skinless
- 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 ginger minced
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
- Garnish with thinly sliced lemon rind strips for an added citrus aroma and decorative touch.
- Allow the chicken to rest a few minutes after frying before adding the lemon sauce to preserve crispiness.
- Shaoxing wine enhances the sauce depth but can be replaced by dry sherry or omitted if not desired.
- Control oil temperature carefully to avoid burning the cornstarch coating while achieving a golden crust.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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