Chinese Lemon Chicken Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
622 kcal
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Course
Main Course
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Cuisine
American
Chinese Lemon Chicken Recipe
Description
This recipe starts by preparing a lemon glaze combining honey, soy sauce, pineapple juice, brown sugar, lemon juice, apple cider vinegar, olive oil, lemon pepper seasoning, and minced garlic. These ingredients are simmered until slightly thickened, producing a glaze that balances sweetness, tanginess, and umami.
Chicken breast cubes are coated by alternating flour and milk dips, providing a crispy outer texture when fried in vegetable oil until golden brown. The double-coating method helps the batter adhere and crisp well.
The fried chicken is then tossed in the warm lemon glaze, ensuring each piece is well-coated in the flavorful sauce. The combination results in tender chicken with a glossy citrus glaze, suitable for serving over cooked rice, noodles, or a simple salad to complement the flavors.
Practical tips include making the chicken and glaze up to 1-2 days in advance by storing them separately in airtight containers, to be combined right before cooking. Leftovers keep for several days refrigerated and can be frozen separately for longer storage. Reheating is recommended in the oven for the chicken and in a pan for the glaze for best texture, though microwave use is possible in a hurry.
Ingredients
- ½-¾ cup vegetable oil
- salt to taste
- black pepper to taste
- 1½ cups all-purpose flour
- 1 cup milk
- 2 pounds chicken breast cubed, boneless, skinless
Lemon Glaze
- ½ cup honey
- ¼ cup soy sauce
- ¼ cup pineapple juice
- ¼ cup brown sugar
- lemon juice of 1
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon lemon pepper seasoning ground
- 1 teaspoon garlic minced
Instructions
- Begin by making your glaze. In a medium pan, over medium heat, combine honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, olive oil, lemon pepper, and minced garlic. Bring to a boil; reduce heat and simmer about 10-12 minutes, should be slightly thickened.
- In a large skillet, heat oil over medium-high heat.
- Place salt, pepper, and flour in a ziploc bag and pour milk into a small bowl. Add 8-10 pieces of chicken to your bag of flour and shake around. Take each piece out and dip it in milk and throw back into the flour bag. Shake around and take the chicken out. Repeat until all chicken is coated in flour and milk.
- Fry chicken in oil for 4-5 minutes on each side or until golden brown.
- Toss chicken in your glaze mixture and serve warm over rice, noodles, or salad.
Notes
- The chicken and glaze can be prepared 1-2 days ahead and stored separately in airtight containers refrigerated to save time on serving day.
- Leftovers keep well for 3-4 days when refrigerated similarly.
- For longer storage, cook the chicken first and freeze both chicken and glaze in separate containers for 2-3 months.
- Reheat the chicken in the oven and warm the glaze on the stove before combining for best texture; microwave reheating is possible but may affect crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Calories | 622kcal | 31% |
| Carbohydrates | 60g | 20% |
| Protein | 38g | 76% |
| Fat | 26g | 40% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 101mg | 34% |
| Sodium | 738mg | 31% |
| Potassium | 707mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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