Description
This Chinese Lemon Chicken features crispy, golden-fried chicken coated in a tangy, sweet, and zesty lemon sauce. It’s a restaurant-quality dish that’s easy to make at home and pairs perfectly with rice or steamed vegetables. A delicious balance of crunchy texture and citrusy flavor!
Ingredients
Units
Scale
For the Crispy Chicken:
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1 tsp baking powder
- Vegetable oil (for frying)
For the Lemon Sauce:
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup honey (or sugar)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 tsp garlic, minced
- 1/2 cup water
- 1 tbsp cornstarch (mixed with 2 tbsp water for slurry)
- 1 tsp lemon zest (for extra flavor)
For Garnish:
- 1 tbsp sesame seeds
- 2 green onions, chopped
- Lemon slices
Instructions
Step 1: Prepare the Chicken Batter
- Season chicken pieces with salt, pepper, and garlic powder.
- In a bowl, mix cornstarch with the chicken to lightly coat.
- In a separate bowl, whisk together eggs, flour, water, and baking powder to create a smooth batter.
- Dip the cornstarch-coated chicken into the batter, ensuring each piece is well-coated.
Step 2: Fry the Chicken
- Heat about 2 inches of vegetable oil in a pan to 350°F (175°C).
- Fry chicken in batches for 4–5 minutes, turning occasionally, until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
Step 3: Make the Lemon Sauce
- In a small saucepan over medium heat, whisk together lemon juice, honey, soy sauce, rice vinegar, ginger, garlic, and water.
- Bring to a simmer, then stir in the cornstarch slurry and lemon zest. Cook for 2–3 minutes, until the sauce thickens.
Step 4: Coat the Chicken & Serve
- Toss the crispy chicken in the lemon sauce or drizzle it over the top.
- Garnish with sesame seeds, green onions, and lemon slices.
- Serve immediately over steamed rice or noodles.
Notes
- Extra Crispy Tip: Double-fry the chicken for extra crunch. Fry once at 325°F, then refry at 375°F for a crispier texture.
- Baked or Air Fryer Option: Bake at 400°F for 20 minutes, flipping halfway, or air fry at 375°F for 15 minutes.
- Adjust Sweetness: Reduce honey for a tangier sauce or add more for extra sweetness.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer for best texture.