Chinese Lemon Chicken Crispy (Printable Version)
# What You'll Need:
→ Chicken
01 -
3 large boneless, skinless chicken breasts
02 -
2 large eggs
03 -
0.5 teaspoon salt
04 -
0.5 teaspoon ground black pepper
05 -
2 tablespoons olive oil
06 -
65 grams cornstarch
07 -
32 grams all-purpose flour
→ Lemon Sauce
08 -
2 tablespoons unsalted butter
09 -
120 milliliters freshly squeezed lemon juice
10 -
50 grams granulated sugar
11 -
160 milliliters low-sodium chicken broth
12 -
0.25 teaspoon salt
13 -
1 tablespoon cornstarch
→ Garnish
14 -
2 green onions, chopped
15 -
1 lemon, cut into wedges
# Step-by-Step Directions:
01 -
Slice each chicken breast in half lengthwise to create thinner fillets.
02 -
In a shallow bowl, whisk eggs with 0.5 teaspoon salt and 0.5 teaspoon black pepper. In another bowl, combine 65 grams cornstarch with 32 grams flour, mixing thoroughly.
03 -
Coat each chicken piece in the egg mixture, then dredge in the flour-cornstarch mixture until evenly coated.
04 -
Heat olive oil in a large skillet over medium heat. Fry several chicken pieces at a time, cooking 3–4 minutes per side, until golden brown and crisp. Transfer cooked chicken to a paper towel-lined plate. Repeat with remaining pieces.
05 -
Pour off excess oil from skillet. Add butter and melt over medium heat. Whisk in lemon juice, sugar, chicken broth, 0.25 teaspoon salt, and cornstarch. Cook, whisking, until mixture thickens and becomes smooth.
06 -
Slice fried chicken into thin strips, place on a serving platter, and drizzle with lemon sauce. Garnish with chopped green onions and lemon wedges. Serve hot, ideally with steamed rice.
# Helpful Notes:
01 -
For a vibrant yellow sauce reminiscent of restaurant presentation, a few drops of yellow food coloring may be added.
02 -
Placing chicken on paper towels after frying helps maintain crispness by absorbing excess oil.
03 -
Adjust the thickness of the lemon sauce by adding more cornstarch if needed.
04 -
Store leftovers in an airtight container in the refrigerator for 3–5 days; reheat in the oven or microwave.
05 -
Freeze portions up to 3 months in an airtight container. Thaw overnight in the fridge before reheating.