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Crispy Chinese Lemon Chicken
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Crispy Chinese Lemon Chicken

This easy-to-make recipe for crispy Chinese lemon chicken is sticky-sweet, sour, and tangy with an irresistible crunch factor.

Prep Time
15 mins
Cook Time
15 mins
Marinate Time
30 mins
Total Time
1 hr
Servings: 6
Calories: 328 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Chicken/Marinade
  • 2 lbs chicken breast boneless, skinless
  • 1 egg
  • 1 tbsp vegetable oil
  • 1 tsp soy sauce
  • 2 tsp cornstarch
  • 1 tsp kosher salt
  • 1/4 tsp white pepper
Batter
  • 1/3 cup flour
  • 2 tbsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/3 cup water
  • 2 tbsp vegetable oil
Sauce
  • 1/2 cup chicken stock
  • 1/4 cup honey
  • 2 tbsp lemon zest
  • 1/4 cup lemon juice
  • 2 tbsp corn syrup
  • 2 tbsp rice vinegar
  • 2 tsp sesame oil
  • 2 tbsp ketchup
  • 2 cloves garlic minced
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • 1 tbsp water
  • 1 tbsp cornstarch
Garnish
  • 1 lemon sliced into rings
  • 4 green onions chopped fine
  • jasmine rice steamed

Instructions

    Cup of Yum
  1. Cut each chicken breast into 4 equal pieces. In a large bowl mix together the marinade ingredients. Toss the chicken in the marinade, cover with wrap and marinate for 30 minutes.
  2. Heat 1 1/2 inches of oil in deep skillet or wok to 350°F.
  3. In a large bowl mix together the batter ingredients. Transfer drained chicken (reserve marinade) to the batter bowl, tossing to mix together.
  4. Add the reserved marinade and all of the Sauce ingredients (except the water and cornstarch) to a saucepan and bring to a boil, stirring. In a small bowl mix the water and cornstarch together. Stir into the sauce. This will thicken in a few seconds. Cover and turn heat off.
  5. Fry chicken in batches, don't over crowd the pan, and cook 3-4 minutes, turning until both sides are golden brown. Drain on paper towel lined baking sheet or platter. Turn heat up to reach 375°F and add all chicken back into the oil. Fry, tossing chicken, for 2-3 minutes.
  6. Remove chicken, drain on paper towels again. Slice each chicken piece into 2-3 pieces and arrange on platter with lemon slices. Pour warm sauce on top and garnish with green onions. Serve with steamed jasmine rice, or rice of choice.

Notes

  • Nutritional information is for chicken and sauce only, jasmine rice not included.

Nutrition Information

Calories 328kcal (16%) Carbohydrates 33g (11%) Protein 35g (70%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 0.02g (1%) Cholesterol 125mg (42%) Sodium 1094mg (46%) Potassium 687mg (15%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 197IU (4%) Vitamin C 20mg (22%) Calcium 33mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 328

% Daily Value*

Calories 328kcal 16%
Carbohydrates 33g 11%
Protein 35g 70%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.02g 1%
Cholesterol 125mg 42%
Sodium 1094mg 46%
Potassium 687mg 15%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 197IU 4%
Vitamin C 20mg 22%
Calcium 33mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.