Quick & Easy 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
3
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Calories
616 kcal
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Course
Main Course
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Cuisine
Chinese
Quick & Easy Chinese Lemon Chicken
Description
The chicken thighs are diced into chunks and coated in cornstarch, which creates a crispy crust when fried in vegetable oil. The oil temperature and frying time are managed to achieve golden, crisp pieces without drying the chicken. After frying, the chicken is drained on a rack or paper towels to remove excess oil.
The sauce is prepared separately by combining brown sugar, garlic, grated ginger, lemon zest and juice, soy sauce, chicken stock, and cornstarch. Heated in the pan, the sauce thickens to coat the chicken pieces evenly when tossed together, imbibing each bite with a bright lemon flavor balanced by sweetness and umami.
The dish is typically served immediately to preserve the contrast between crispy exterior and saucy coating. It pairs well with steamed rice or vegetables for a balanced meal. The optional garnishes add subtle texture and additional lemon aroma.
For an alternative to frying, the chicken can be air fried by lightly oiling the basket and cooking at 400°F for about 12-14 minutes until golden and crispy, spacing pieces apart for even cooking. This method reduces oil use but still achieves crispiness.
Ingredients
- 1 lbs chicken thigh skinless, boneless
- ⅓ cup cornstarch or potato starch
- ⅓ cup vegetable oil or any neutral oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce:
- ¼ cup brown sugar
- 3 cloves garlic minced
- ½ teaspoon ginger grated
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice freshly squeezed
- 2 tablespoon soy sauce regular
- ½ cup chicken stock low sodium
- ½ tablespoon cornstarch or sub with potato starch
Optional:
- 1 teaspoon sesame seeds garnish
- lemon slices
Instructions
- In a small bowl, combine your sauce ingredients as listed. Set aside.
- Dice chicken thighs into bite size pieces, about 1.5-inch pieces. Transfer diced chicken to a large bowl. Do not pat the chicken thighs dry as moisture is needed for the next step. Season diced chicken with salt and black pepper.
- Add cornstarch to the bowl of diced chicken and evenly coat each piece in the cornstarch with tongs. Or toss the diced chicken in a Ziplock bag with the cornstarch.
- Heat vegetable oil in a large pan on medium-high heat. Carefully lower coated chicken and spread apart quickly. Fry chicken for 5-6 minutes on each side until golden and crispy. Remove fried chicken from oil and transfer to a wire rack or paper towel-lined plate to soak up excess oil. (To air fry the chicken, see the notes section below).
- Discard any excess oil from pan. Heat pan on medium heat and pour in sauce. Keep stirring sauce until it bubbles and thickens.
- Toss in chicken. Optional, garnish with sesame seeds, lemon slices or green onions. Enjoy!
Notes
- When air frying, lightly spray the basket and chicken with oil, cook in batches if needed for even crisping.
- Air fry at 400°F for 12-14 minutes, adjusting time based on air fryer size and chicken piece thickness.
- Pan-fry chicken pieces until golden and crispy before stirring in sauce for the best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616kcal | 31% |
| Carbohydrates | 37g | 12% |
| Protein | 36g | 72% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 204mg | 68% |
| Sodium | 1282mg | 53% |
| Potassium | 546mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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