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Crispy Chinese Lemon Chicken

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4.2 from 74 reviews

This irresistible Chinese Lemon Chicken recipe features crispy, golden fried chicken pieces coated in a bright, slightly sweet and sticky lemon glaze. Made fresh at home, this dish offers a flavorful alternative to takeout, combining tender chicken with a tangy sauce enhanced by honey, fresh lemon juice, and a hint of soy. It's a quick and easy dinner perfect for the whole family.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • Vegetable oil for frying (about 1 inch deep)
  • 2 egg whites
  • 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • ¼ cup cornstarch
  • ¼ cup all-purpose flour
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper

Lemon Sauce

  • ¾ cup low sodium chicken broth
  • ⅓ cup fresh lemon juice
  • ¼ cup granulated sugar
  • 2 tablespoons honey
  • 1 tablespoon lemon zest
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon sesame oil

Optional Garnishes

  • Lemon slices
  • Thinly sliced green onions
  • Sesame seeds

Instructions

  1. Heat the oil: In a large skillet or wok, heat vegetable oil to 350°F, about 1 inch deep, to prepare for frying the chicken.
  2. Prepare chicken coating: In a medium bowl, whisk the egg whites until frothy. Add the chicken pieces and toss to coat evenly in the egg whites.
  3. Mix dry dredge: In a separate bowl, combine cornstarch, all-purpose flour, salt, and black pepper.
  4. Dredge the chicken: Coat the egg-white-covered chicken pieces in the cornstarch mixture, shaking off any excess coating to ensure crispiness.
  5. Fry the chicken: Fry the coated chicken pieces in batches in the hot vegetable oil until golden brown and crispy, about 3 to 4 minutes per batch. Remove and transfer the chicken to a paper towel-lined plate to drain excess oil.
  6. Make the lemon sauce: In a saucepan over medium heat, combine chicken broth, lemon juice, sugar, honey, lemon zest, and soy sauce. Stir and bring to a simmer.
  7. Thicken the sauce: In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the simmering sauce and cook for 2-3 minutes until the sauce thickens.
  8. Finish the sauce: Remove the pan from heat and stir in the sesame oil to add fragrance and depth.
  9. Coat the chicken: Toss the fried chicken pieces in the warm lemon sauce until thoroughly coated and sticky.
  10. Garnish and serve: Optionally, garnish with lemon slices, thinly sliced green onions, and sesame seeds before serving for added flavor and presentation.

Notes

  • Storage: Store Chinese Lemon Chicken in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over medium heat or in an air fryer for a few minutes to retain the crispiness of the chicken.
  • Freezing: Freezing is not recommended as the fried coating tends to become soggy upon thawing.
  • Alternative cooking methods: You can bake the chicken instead of frying at 400°F for 20 to 25 minutes, flipping halfway through, though it won't be as crispy.
  • Air fryer option: For a healthier version, skip the oil and air fry the coated chicken at 400°F for 10 to 12 minutes, flipping halfway through.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://recipesvibe.com/crispy-chinese-lemon-chicken/