Description
Tangy, sweet, and crispy homemade Chinese lemon chicken that’s faster and fresher than takeout.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 large eggs, beaten
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 cup vegetable oil for frying
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1/2 cup water or chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 clove garlic, minced
Instructions
- In a bowl, whisk together 1/2 cup of cornstarch and 1/2 cup of all-purpose flour. In another bowl, beat 2 large eggs.
- Slice 1 lb of chicken into bite-sized pieces. Dip each piece in the egg, then coat it in the flour-cornstarch mixture. Shake off any excess before frying.
- Heat 1 cup of oil in a large skillet over medium heat. Fry the chicken pieces in batches for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- In a small saucepan, combine 1/4 cup lemon juice, 1 tablespoon lemon zest, 1/4 cup sugar, 2 tablespoons soy sauce, and 1/2 cup water or chicken broth. Bring to a simmer, then stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and cook until thickened.
- Pour the sauce over the crispy chicken and toss to coat evenly. Garnish with sesame seeds or chopped green onions if desired.
Notes
[‘Fry the chicken in batches to ensure crispiness.’, ‘Use fresh lemon juice for the best flavor.’, ‘Keep the oil temperature steady to avoid soggy or burnt chicken.’, ‘Serve immediately for peak crispiness.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Fat: 12
- Carbohydrates: 18
- Protein: 25
Keywords: Chinese, Lemon Chicken, Crispy Chicken, Homemade Dinner, Easy Recipe