Chinese Lemon Chicken has crispy battered chicken pieces with a tangy sweet and sour lemon sauce. It’s a restaurant quality, better-than-take-out meal that’s ready in just 30 minutes!
This Crispy Chinese Lemon Chicken formula is very much like your number one café take-out, just better! It’s not difficult to make, tastes stunning and makes certain to turn into a family top pick.
Fresh Sweet and Sour Chinese Lemon Chicken is a well known request at territorial Chinese cafés in the US, Britain, and Canada. It has battered lumps of chicken bosom pieces that are singed for a super crunchy covering. Then, at that point, it gets thrown with a thick, sweet, and tart lemon sauce and a sprinkle of sesame seeds and green onions for a very completion.
It’s like orange chicken which has a sweet and zesty sauce. Rather than the warmth, the lemon gets a move on and gives a tart character each nibble.
How to Make Chinese Lemon Chicken
Don’t let the frying component scare you – this recipe is actually very easy to make.
- Batter the chicken. Dip the chicken in the flour/cornstarch mixture, then the egg, then in the flour mixture again. Shake off excess with each dip, and set completely coated pieces on a wire rack while you continue battering all of the chicken.
- Frying. While you’re battering the chicken heat up the oil in a large, deep pot. If you have a deep fry thermometer, it should read 350 degrees. A dutch oven works great, or a deep cast iron skillet. Frying can get messy, so the deeper the pot or skillet, the better.
- Fry in batches so you don’t overcrowd the pan. If the chicken pieces are touching, they’re too close together and won’t get crispy. Arrange fried chicken pieces on a wire rack over a paper towel lined baking sheet to drain off the grease.
Chinese Lemon Chicken has crispy chicken with a sweet and tangy lemon sauce. Restaurant quality and better-than-take-out in 30 minutes!
- PREP TIME 10 mins
- COOK TIME 20 mins
- TOTAL TIME 30 mins
- COURSE Dinner
- CUISINE Asian, Chinese
- SERVINGS 4
- CALORIES 377kcal
- 1 ½ pounds boneless skinless chicken breasts (cut into bite-sized pieces)
- 2 large eggs lightly beaten
- ⅓ cup cornstarch
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- oil for frying
- ¼ cup chicken stock
- ¾ cup fresh lemon juice
- 1 tablespoon lemon zest
- ¼ cup granulated sugar
- ½ teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- sesame seeds optional for garnish
- thinly sliced green onions optional for garnish
- In a shallow dish, stir together 2 large eggs with salt and pepper.
- In another shallow dish, like a pie plate, whisk together the flour, ⅓ cup of cornstarch, salt and pepper.
- Dip each piece of chicken into the flour mixture until fully coated, then carefully dip into the egg mixture allowing the excess to drip off. Dip the chicken back into the flour, until completely coated. Set on the wire rack and repeat the process with all of the chicken.
- Add 3-inches of oil to a deep, heavy bottomed pot and heat over medium heat to 350 degrees. The food should sizzle when it hits the oil. Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden. Use a large slotted spoon to transfer chicken to the wire rack to drain and cool. Repeat with the remaining chicken.
- Meanwhile, add chicken stock, lemon juice, lemon zest, sugar and red pepper flakes to a small saucepan and simmer. In a small bowl, stir together cornstarch and water and pour into the lemon sauce to thicken.
- Once the sauce is thickened, toss the chicken in the lemon sauce. Stir in the lemon zest. Sprinkle with sesame seeds and sliced green onions and serve.
- Calories: 377kcal
- Carbohydrates: 36g
- Protein: 41g
- Fat: 7g
- Saturated Fat: 2g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 1g
- Cholesterol: 191mg
- Sodium: 838mg
- Potassium: 743mg
- Fiber: 1g
- Sugar: 14g
- Vitamin A: 249IU
- Vitamin C: 22mg
- Calcium: 30mg
- Iron: 2mg