Description
This Chinese Lemon Chicken recipe features tender chicken pieces coated in a crispy cornstarch batter, then tossed in a tangy, sweet lemon sauce infused with ginger and green onions. Ready in just 30 minutes, it’s a deliciously bright and flavorful main dish perfect for a quick weeknight dinner.
Ingredients
Sauce
- 1/4 cup chicken broth
- 1/4 cup lemon juice (juice from 1 big lemon)
- 2 tablespoons rice vinegar
- 4 tablespoons sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest (zest from 1 lemon)
- 1/2 teaspoon salt
Chicken
- 14 oz large boneless skinless chicken breast, cut into 1” (2.5-cm) pieces (or 2 chicken thighs)
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup cornstarch
For Cooking and Garnish
- 1/3 cup vegetable oil (for frying)
- 2 green onions, sliced (white part for cooking and green part for garnishing)
- 2 teaspoons minced ginger
Instructions
- Make the sauce: In a bowl, combine chicken broth, lemon juice, rice vinegar, sugar, cornstarch, lemon zest, and salt. Mix well until the cornstarch is fully dissolved.
- Marinate the chicken: In a large bowl, mix the chicken pieces with vegetable oil and salt. Let it marinate for 15 minutes to absorb flavors.
- Prepare chicken coating: Add the beaten egg to the marinated chicken and stir to combine. Gradually add cornstarch, stirring to coat the chicken pieces unevenly, leaving some dry cornstarch loose for extra crispiness.
- Heat oil for frying: Heat 1/3 cup vegetable oil in a large skillet over medium-high heat until the oil is hot and just starting to smoke.
- Fry the chicken: Add all chicken pieces at once in a single layer in the hot oil. Use tongs or chopsticks to separate pieces. Cook without stirring for 2 to 3 minutes until the bottom is golden brown. Flip and brown the other side for another 2 to 3 minutes. Transfer chicken to a large plate. Remove skillet from heat and let chicken rest for 2 to 3 minutes to crispen further.
- Sauté aromatics: Return skillet to medium heat. There should be 1 to 2 tablespoons of oil remaining; drain any excess if needed. Add white parts of green onions and minced ginger. Cook and stir occasionally until fragrant.
- Cook the sauce: Stir the sauce mixture again to ensure cornstarch is dissolved. Pour into skillet and stir continuously while cooking until the sauce thickens.
- Combine chicken and sauce: Add the crispy chicken back to the skillet. Stir gently to coat each piece with the thickened lemon sauce. Transfer to a serving plate and garnish with green parts of the sliced green onions. Serve hot as a main dish.
Notes
- Ensure the chicken rests for a few minutes after frying to help it crisp up further.
- Use fresh lemon zest and juice for the best bright and tangy flavor.
- Adjust sugar in the sauce to taste if you prefer more or less sweetness.
- For a gluten-free version, use cornstarch and verify that chicken broth and vinegar are gluten-free.
- If desired, substitute chicken thighs for a juicier, more flavorful result.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
