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This Chinese Lemon Chicken stands out for its perfectly crisp coating and tangy lemon sauce, capturing all the flavor of your favorite takeout but with the ease of a weeknight dinner at home. It takes less than half an hour from start to finish, making it an ideal choice when you crave something special but do not have all day to cook. Bright and zesty, the lemon sauce balances the golden chicken in every bite.
The first time I tried making this at home was for a family movie night and it instantly became our go to when we need a little cheering up on a busy weeknight.
Ingredients
- Chicken breast: Boneless and skinless for tender juicy bites I usually choose fresh over frozen for better texture
- Eggs: Act as the binder so the coating sticks well to the chicken Select large eggs for best results
- Cornstarch: Essential for achieving that signature crisp crust Look for fine powder with no lumps
- All purpose flour: Provides structure while keeping the crust light Go for unbleached if available
- Olive oil: For frying the chicken pieces Choose a light olive oil for less flavor interference
- Salt and black pepper: Key seasonings that bring out the taste of the chicken Use fresh ground pepper and fine salt
- Butter: Adds silkiness to the sauce Unsalted is best so you can control seasoning
- Lemon juice: The star ingredient freshly squeezed makes the sauce truly pop
- Sugar: Balances the tang from the lemon Use granulated so it dissolves easily
- Chicken broth: Adds savory depth to the lemon sauce Opt for low sodium for better control over seasoning
- Cornstarch: Used in the sauce to make it glossy and smooth
- Green onion: For garnish adds mild sharpness and a pop of green Choose firm and bright stalks
- Lemon wedges: Fresh garnish adds color and extra lemon aroma
Step-by-Step Instructions
- Butterfly the Chicken:
- Slice each chicken breast in half horizontally to make thinner even pieces This helps the chicken cook quickly and evenly while staying juicy
- Prepare the Dredge:
- Whisk the eggs with a bit of salt and pepper in a wide bowl In another bowl combine cornstarch and flour stirring until completely blended
- Dredge the Chicken:
- Dip each chicken piece in the egg mixture then press both sides into the flour and cornstarch blend Take time here to ensure the coating fully covers each piece for that ultimate crunch
- Fry Chicken in Batches:
- Pour olive oil in a large skillet set over medium heat When hot add as many chicken pieces as fit without crowding Cook for three to four minutes per side until deeply golden and crisp After each batch place cooked chicken on a plate lined with a paper towel for maximum crispiness
- Make the Lemon Sauce:
- After removing the chicken pour away any oil left in the pan Place butter in the same skillet over medium heat and melt Once foamy pour in lemon juice add sugar chicken broth and salt Stir well Whisk in cornstarch making sure no lumps remain Keep stirring and simmer gently until the sauce is thick glossy and smooth
- Finish and Serve:
- Slice chicken into thin strips if desired Arrange on a platter and pour warm lemon sauce over Top with chopped green onion and fresh lemon wedges Serve right away with fluffy rice for the perfect meal
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The lemon juice in this dish is what lifts my mood every time The zesty aroma always reminds me of spring family lunches when a big pot of steamed rice and this golden chicken would appear on the table making everyone smile
Storage Tips
For the best texture store any leftover lemon chicken in an airtight container in the fridge for up to five days It reheats beautifully in a skillet or oven to maintain crispness Do not pour sauce over all the chicken at once if you plan to save some for later because the crust will stay crispier without sauce
Ingredient Substitutions
If you are short on chicken breast try using boneless thighs for a more succulent slightly richer result You can also replace fresh lemon juice with bottled in a pinch but the flavor will be less fresh Arrowroot or potato starch can stand in for cornstarch if needed
Serving Suggestions
While white rice is classic this is just as lovely with steamed broccoli or a simple cucumber salad Some like to sprinkle toasted sesame seeds over the top or add a pinch of chili flakes for a mild kick
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Cultural and Historical Context
Lemon chicken became popular in Westernized Chinese restaurants in the mid twentieth century as diners looked for lighter tangier sauces than the usual soy based options While you will not often find it in China it has become a favorite here for its balance of sweet savory and tart
Commonly Asked Questions
- → How do you keep the chicken crispy?
After frying, place the chicken on a paper towel-lined plate to remove excess oil. Serve with sauce just before eating to maintain crispness.
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. They offer a juicier bite but still crisp up well with the coating.
- → How can I make the sauce thicker?
Add a bit more cornstarch, dissolved in a splash of water, to the simmering sauce. Stir until the desired thickness is reached.
- → Is it possible to bake the chicken instead of frying?
Baking is an option, though frying creates a crunchier texture. Spray coated chicken with oil, bake at 400°F, and flip halfway.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the fridge for 3-5 days. Reheat in the oven or skillet for best results.
- → Can the dish be frozen?
Yes, freeze cooled chicken in airtight containers for up to 3 months. Thaw overnight and reheat until hot and crispy.