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Chinese Lemon Chicken Recipe

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4 from 1 review

This Chinese Lemon Chicken recipe features crispy pan-fried chicken pieces coated in a tangy and glossy lemon sauce, balanced with aromatic ginger and green onions. Perfect for a flavorful and satisfying meal ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Sauce

  • 1/4 cup chicken broth
  • 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
  • 2 tablespoons rice vinegar
  • 1 teaspoon fresh lemon juice (additional)
  • 4 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt

Chicken

  • 14 oz (400 g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) pieces (or 2 boneless chicken thighs)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 1/2 cup cornstarch
  • 1/3 cup vegetable oil (for pan-frying)

Aromatics

  • 2 green onions, sliced (white parts separated from green parts)
  • 2 teaspoons minced ginger

Instructions

  1. Prepare the sauce: In a medium bowl, combine chicken broth, lemon juice, rice vinegar, additional lemon juice, sugar, cornstarch, lemon zest, and salt. Mix well and set aside.
  2. Marinate the chicken: In a large bowl, toss the chicken pieces with 1 tablespoon vegetable oil and 1/2 teaspoon salt. Let marinate for 15 minutes to enhance flavor and tenderness.
  3. Coat the chicken: Add the beaten egg to the marinated chicken and stir to coat evenly. Add the cornstarch and mix gently until the chicken pieces have an uneven coating, leaving some dry cornstarch on the surface for extra crispiness.
  4. Pan-fry: Heat 1/3 cup vegetable oil in a large skillet over medium-high heat until hot and just beginning to smoke. Place the chicken pieces in a single layer, separating them with tongs or chopsticks to avoid sticking.
  5. Cook until crispy: Let the chicken cook undisturbed for 2 to 3 minutes until the bottom side turns golden brown. Flip and cook the other side for another 2 to 3 minutes until both sides are crisp and golden. Transfer the cooked chicken to a large plate. Remove the pan from heat and allow it to cool for 2 to 3 minutes to help further crisp the coating.
  6. Cook aromatics: Return the pan to medium heat. You should have about 1 to 2 tablespoons of oil remaining; remove excess oil if needed. Add the white parts of the green onions and minced ginger. Stir-fry briefly until fragrant, releasing their flavor into the oil.
  7. Thicken the sauce: Stir the prepared sauce mixture again to dissolve the cornstarch completely, then pour it into the pan with the aromatics. Cook, stirring constantly, until the sauce thickens and becomes glossy, coating the pan evenly.
  8. Combine and serve: Return the crispy chicken to the pan and toss quickly to coat each piece evenly with the tangy lemon sauce. Transfer the coated chicken to a serving plate and garnish with the green parts of the sliced green onions. Serve hot for best flavor and texture.

Notes

  • Use chicken breast for lean meat or opt for boneless thighs for juicier results.
  • Ensure the oil is hot before adding the chicken to get a crispy crust.
  • Do not overcrowd the pan while frying; cook in batches if necessary.
  • The uneven coating with some dry cornstarch helps produce extra crunch.
  • Adjust sugar and lemon juice in the sauce to your preferred sweet-tart balance.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://iamstarved.com/chinese-lemon-chicken-recipe/