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Crispy Chinese Lemon Chicken

Crispy Chinese Lemon Chicken
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Crispy Chinese Lemon Chicken is a quick and easy dish that balances tangy, sweet, and savory flavors with an irresistible crispy texture. Tender chicken pieces are coated in cornstarch, fried golden, and tossed in a bright, zesty lemon sauce with garlic and soy, delivering a refreshing and flavorful meal perfect for weeknights or entertaining.

Ingredients

Scale

Chicken

  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 large eggs, beaten
  • 1 cup cornstarch (or gluten-free flour for gluten-free version)
  • Vegetable oil, for frying

Lemon Sauce

  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup sugar (or honey for honey lemon glaze)
  • 2 tbsp soy sauce (use tamari for gluten-free)
  • 2 cloves garlic, minced

Garnish (Optional)

  • 2 spring onions, chopped
  • Red chili slices
  • Toasted sesame seeds

Instructions

  1. Prepare the Chicken: Cut chicken breasts into bite-sized pieces. In a bowl, whisk the eggs. In another bowl, place the cornstarch. Dip each chicken piece first into the egg, then coat thoroughly with cornstarch. Let the coated chicken rest for 5 minutes to help the coating set.
  2. Fry the Chicken: Heat vegetable oil in a deep pan or wok over medium-high heat until hot. Fry the chicken pieces in batches, avoiding overcrowding, for 3-4 minutes or until golden brown and crispy on all sides. Drain on paper towels to keep crisp.
  3. Make the Lemon Sauce: In a small saucepan, combine freshly squeezed lemon juice, sugar, soy sauce, and minced garlic. Heat gently while stirring until sugar dissolves and the sauce thickens slightly, forming a glossy glaze.
  4. Combine and Serve: Return the fried chicken pieces to the pan with the lemon sauce. Toss well to coat every piece evenly. Garnish with chopped spring onions, red chili slices, or toasted sesame seeds if desired. Serve immediately to maintain crispiness.

Notes

  • Use freshly squeezed lemon juice for the best vibrant flavor.
  • Do not overcrowd the frying pan to maintain oil temperature and crispiness.
  • Let the coated chicken rest for 5 minutes before frying to help the batter adhere better.
  • If a thicker sauce is preferred, add a cornstarch slurry to the lemon sauce while cooking.
  • For best texture, serve the chicken immediately after cooking.

Nutrition

Keywords: lemon chicken, crispy chicken, Chinese recipe, quick dinner, gluten-free, tangy sauce, easy weeknight meal

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