Chinese Lemon Chicken

AuthorSusan LeeCategory, , DifficultyBeginner
Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
For the Chicken:
 1 lb (450g) boneless, skinless chicken breasts, cut into bite-size pieces
 1/2 cup all-purpose flour
 1/4 cup cornstarch
 1/2 teaspoon salt
 1/4 teaspoon pepper
 2 large eggs, beaten
 Vegetable oil for frying
For the Lemon Sauce:
 1/2 cup lemon juice (freshly squeezed preferred)
 2 teaspoons lemon zest
 1/3 cup sugar
 1 cup water
 2 tablespoons cornstarch dissolved in 2 tablespoons water
 1/2 teaspoon salt
 Optional: a few drops of yellow food coloring for authentic restaurant-style presentation
1

Prepare the Chicken:

In a bowl, mix flour, cornstarch, salt, and pepper. Dip chicken pieces in beaten eggs, then coat with the flour mixture.
Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry chicken in batches until golden and crispy, about 3-4 minutes. Drain on paper towels.

2

Make the Lemon Sauce:

In a saucepan over medium heat, combine lemon juice, lemon zest, sugar, water, and salt. Bring to a simmer.
Stir in the cornstarch slurry, whisking continuously until the sauce thickens. For a more vibrant color, add a few drops of yellow food coloring.

3

Combine Chicken and Sauce:

In a serving dish, pour the warm lemon sauce over the crispy chicken pieces. Alternatively, serve the sauce on the side for dipping.

4

Serve:

Garnish with additional lemon slices or zest if desired. Serve immediately with steamed rice or vegetables.

Ingredients

For the Chicken:
 1 lb (450g) boneless, skinless chicken breasts, cut into bite-size pieces
 1/2 cup all-purpose flour
 1/4 cup cornstarch
 1/2 teaspoon salt
 1/4 teaspoon pepper
 2 large eggs, beaten
 Vegetable oil for frying
For the Lemon Sauce:
 1/2 cup lemon juice (freshly squeezed preferred)
 2 teaspoons lemon zest
 1/3 cup sugar
 1 cup water
 2 tablespoons cornstarch dissolved in 2 tablespoons water
 1/2 teaspoon salt
 Optional: a few drops of yellow food coloring for authentic restaurant-style presentation

Directions

1

Prepare the Chicken:

In a bowl, mix flour, cornstarch, salt, and pepper. Dip chicken pieces in beaten eggs, then coat with the flour mixture.
Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry chicken in batches until golden and crispy, about 3-4 minutes. Drain on paper towels.

2

Make the Lemon Sauce:

In a saucepan over medium heat, combine lemon juice, lemon zest, sugar, water, and salt. Bring to a simmer.
Stir in the cornstarch slurry, whisking continuously until the sauce thickens. For a more vibrant color, add a few drops of yellow food coloring.

3

Combine Chicken and Sauce:

In a serving dish, pour the warm lemon sauce over the crispy chicken pieces. Alternatively, serve the sauce on the side for dipping.

4

Serve:

Garnish with additional lemon slices or zest if desired. Serve immediately with steamed rice or vegetables.

Chinese Lemon Chicken
IngredientsDirections
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