Description
Chinese Lemon Chicken is a crispy, golden-fried chicken dish coated in a tangy and sweet lemon sauce, garnished with fresh lemon slices, green onions, and sesame seeds. This flavorful and vibrant recipe balances citrus zing with savory notes, perfect for a quick and satisfying meal that serves four in about 35 minutes.
Ingredients
Chicken and Coating
- vegetable oil (for frying, about 1 inch deep in skillet)
- 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 chicken broth (low sodium)
- ⅓ cup fresh lemon juice
- ¼ cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon lemon zest
- 1 tablespoon soy sauce (low sodium)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
Garnish
- lemon slices
- thinly sliced green onions
- sesame seeds
Instructions
- Heat Oil: In a large skillet or wok, heat vegetable oil to 350°F, ensuring the oil is about 1 inch deep for frying.
- Prepare Chicken: In a medium bowl, whisk the egg whites until frothy and then add the chicken pieces, tossing to coat each piece evenly.
- Make Coating Mix: In a separate bowl, combine the cornstarch, all-purpose flour, sea salt, and black pepper.
- Coat Chicken: Dredge the egg-coated chicken pieces in the cornstarch-flour mixture, shaking off any excess to ensure an even crispy coating.
- Fry Chicken: Fry the chicken in batches in the hot oil, cooking each batch for about 3 to 4 minutes until the pieces are golden brown and crispy. Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Prepare Sauce Base: In a saucepan over medium heat, combine chicken broth, lemon juice, granulated sugar, honey, lemon zest, and soy sauce, stirring gently.
- Thicken Sauce: In a small bowl, stir together cornstarch and water to form a slurry. Bring the sauce mixture to a simmer and slowly stir in the slurry, cooking for 2 to 3 minutes until the sauce thickens.
- Finish Sauce: Remove the sauce from heat and stir in the sesame oil for added fragrance and flavor.
- Combine Chicken and Sauce: Toss the fried chicken pieces in the warm lemon sauce until well coated, ensuring each piece is covered with the tangy glaze.
- Garnish and Serve: Garnish with lemon slices, thinly sliced green onions, and a sprinkle of sesame seeds before serving for enhanced presentation and flavor.
Notes
- Ensure the oil temperature is at 350°F for perfect frying; too cool oil will result in greasy chicken.
- Frying chicken in small batches prevents temperature drops and ensures crispiness.
- Use low sodium soy sauce and chicken broth to keep the dish balanced and not overly salty.
- Fresh lemon juice and zest are crucial for bright, authentic lemon flavor.
- This dish is best enjoyed immediately to maintain the crispy texture of the chicken.
