Description
Succulent Chinese Lemon Chicken promises a zesty culinary adventure that dances between tangy and savory flavors. Crispy golden-brown chicken pieces gleam with a silky citrus sauce, inviting you to savor each delightful bite of this classic Chinese comfort dish.
Ingredients
Scale
Chicken and Protein:
- 2 lbs (900 g) boneless chicken breasts
- 2 large eggs
- 1/2 cup (60 g) cornstarch
Lemon Sauce:
- 1/2 cup (120 ml) fresh lemon juice
- 1/4 cup (60 ml) chicken broth
- 3 tbsp sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
Coating and Seasoning:
- 1 cup (120 g) all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- Vegetable oil for frying
- Sesame seeds for garnish
- Green onions, chopped for garnish
Instructions
- Slice chicken breasts into bite-sized pieces, creating uniform chunks for consistent cooking and crispy coating.
- Whisk eggs in a medium bowl, creating a smooth binding agent for the chicken coating.
- Mix cornstarch, flour, salt, and black pepper in a separate shallow dish to create a seasoned dry coating mixture.
- Dip each chicken piece into whisked eggs, ensuring complete coverage, then roll in the flour mixture, pressing gently to adhere a thick, even layer.
- Heat vegetable oil in a large skillet or wok to 350°F, preparing for deep frying.
- Carefully place coated chicken pieces into hot oil, frying in batches to maintain oil temperature and prevent overcrowding.
- Fry chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F, ensuring crispy exterior and fully cooked interior.
- Remove chicken with slotted spoon, drain on paper towels to remove excess oil.
- For lemon sauce, combine lemon juice, chicken broth, sugar, soy sauce, and rice vinegar in a saucepan.
- Sauté minced garlic and grated ginger in the sauce for 1 minute to release aromatic flavors.
- Simmer sauce over medium heat for 3-4 minutes until slightly thickened and glossy.
- Pour hot lemon sauce over crispy chicken, coating evenly.
- Garnish with chopped green onions and sprinkle sesame seeds for added texture and visual appeal.
- Serve immediately while chicken remains crisp and sauce is warm.
Notes
- Ensure chicken pieces are similar in size for uniform cooking and crispy coating, preventing uneven browning.
- Pat chicken dry before coating to help breading adhere better and create a crispier exterior.
- Use a thermometer to maintain precise oil temperature, preventing greasy or undercooked chicken.
- For gluten-free version, substitute all-purpose flour with rice flour or gluten-free blend, maintaining the same crispy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 120 mg