Chinese Lemon Chicken Recipe
Introduction
Chinese Lemon Chicken is a bright, flavorful dish featuring tender chicken pieces coated in a crispy batter and coated in a tangy lemon sauce. This classic recipe balances savory and sweet elements, making it a perfect meal for any occasion.
Ingredients
- 600g (1.3 lb) chicken breast, cut into roughly 3cm cubes
- ½ cup chicken stock
- 1½ tbsp light soy sauce
- 3 tbsp sugar
- 3 tbsp lemon juice (juice of about 2 lemons)
- Finely grated zest of 1 lemon
- 1 cup plain flour
- 2 garlic cloves, finely chopped
- 1 tsp finely grated ginger
- 2 tsp cornstarch, dissolved in 2 tbsp water
- Vegetable oil for frying
- 1 tsp sesame seeds
- Sliced spring onion (scallions) to serve
- Lemon slices to serve (optional)
Ingredients for Marinade
- 2 tbsp light soy sauce
- 1 tbsp Chinese shaoxing wine
- 1 egg white, lightly whisked
Instructions
- Step 1: In a large bowl, combine the chicken pieces with the marinade ingredients. Mix thoroughly to break up the egg white and coat the chicken evenly. Let it marinate for 20 minutes.
- Step 2: While the chicken marinates, mix the chicken stock, 1½ tablespoons light soy sauce, and sugar in a separate bowl until the sugar dissolves.
- Step 3: In another small bowl, combine the lemon juice and lemon zest. Set aside.
- Step 4: Place the plain flour in a large tray or bowl. Add the marinated chicken pieces and use your hands to pat and press the flour around the chicken to form a rough, craggy coating.
- Step 5: Heat vegetable oil in a wok or deep saucepan to about 325°F (165°C). Shake off excess flour from chicken pieces. Fry the chicken in 2 to 3 batches for about 3 minutes each, or until golden and cooked through. Drain on kitchen paper.
- Step 6: In a clean wok or pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped garlic and grated ginger, cooking about 10 seconds until fragrant.
- Step 7: Pour in the chicken stock mixture and simmer for 2-3 minutes until the sugar is dissolved. Add the lemon juice and zest, then simmer for another 30 seconds.
- Step 8: Stir in the dissolved cornstarch mixture and cook for about 30 seconds until the sauce thickens slightly.
- Step 9: Return the fried chicken pieces to the pan and toss to coat them evenly with the lemon sauce.
- Step 10: Transfer the chicken to a serving plate. Sprinkle with sesame seeds and sliced spring onion. Garnish with lemon slices if desired and serve immediately.
Tips & Variations
- For extra crispiness, double-fry the chicken pieces by frying them once, letting them cool slightly, then frying again briefly just before tossing in the sauce.
- You can substitute shaoxing wine with dry sherry or omit it if unavailable.
- Add a pinch of chili flakes to the sauce for a subtle spicy kick.
- Using fresh lemons for both juice and zest makes a big difference in flavor.
Storage
Store leftover lemon chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to maintain crispness and prevent the sauce from becoming too thick. Avoid microwaving to keep the coating crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breast?
Yes, boneless, skinless chicken thighs can be used as a substitute. They are juicier and more forgiving when frying, but you may need to adjust cooking time slightly to ensure they are cooked through.
How do I know when the oil is hot enough for frying?
The oil is ready at around 325°F (165°C). You can test this by dipping the end of a wooden spoon or chopstick into the oil—if small bubbles form around it, the oil is hot enough.
Print
Chinese Lemon Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Chinese Lemon Chicken features tender chicken breast pieces marinated and coated in a light flour crust, fried to golden perfection, and tossed in a tangy lemon sauce made from fresh lemon juice, zest, and a savory blend of soy sauce and chicken stock. Finished with fragrant garlic, ginger, sesame seeds, and spring onions, it makes a bright, flavorful dish perfect for an Asian-inspired meal.
Ingredients
Scale
Chicken and Marinade
- 600g (1.3 lb) chicken breast, cut into roughly 3cm cubes
- 2 tbsp light soy sauce
- 1 tbsp Chinese shaoxing wine
- 1 egg white, lightly whisked
Sauce
- ½ cup chicken stock
- 1½ tbsp light soy sauce
- 3 tbsp sugar
- 3 tbsp lemon juice (juice of about 2 lemons)
- Finely grated zest of 1 lemon
- 2 tsp cornstarch, dissolved in 2 tbsp water
Coating and Frying
- 1 cup plain flour
- 2 garlic cloves, finely chopped
- 1 tsp finely grated ginger
- Vegetable oil for frying
Garnish
- 1 tsp sesame seeds
- Sliced spring onion (scallions) to serve
- Lemon slices to serve (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with light soy sauce, Chinese shaoxing wine, and lightly whisked egg white. Mix thoroughly to ensure the egg white is well broken up. Cover and let marinate for 20 minutes to infuse flavor and tenderize the meat.
- Prepare Sauce Bases: While the chicken marinates, in one bowl mix together chicken stock, soy sauce, and sugar until sugar dissolves. In a separate small bowl, combine fresh lemon juice and finely grated lemon zest.
- Coat the Chicken: Place the plain flour in a large tray or bowl. Add the marinated chicken pieces and, using your hands, gently pat and press so that the flour adheres and forms a craggy coating around each piece. Shake off any excess flour before frying.
- Fry the Chicken: Fill a wok or deep saucepan approximately one-third full with vegetable oil. Heat over high heat until oil reaches about 325°F (165°C) or when a wooden spoon dipped into the oil forms small bubbles. Carefully fry the chicken pieces in 2-3 batches for about 3 minutes each or until golden and cooked through. Use a slotted spoon to remove the chicken and drain on paper towels.
- Make the Lemon Sauce: In a clean wok or pan, heat 1 tablespoon of oil over medium-high heat. Add finely chopped garlic and grated ginger, cooking briefly for about 10 seconds until fragrant. Pour in the prepared chicken stock mixture and simmer for 2-3 minutes until sugar fully dissolves. Add the lemon juice and zest mixture and simmer another 30 seconds.
- Thicken Sauce and Combine: Stir in the dissolved cornstarch mixture and cook for an additional 30 seconds or until the sauce thickens slightly. Add the fried chicken pieces back into the wok and toss well to coat all pieces evenly with the lemon sauce.
- Garnish and Serve: Transfer the coated chicken to a serving plate. Sprinkle with sesame seeds and sliced spring onions. Garnish with lemon slices if desired. Serve immediately for the best texture and flavor.
Notes
- Ensure the oil temperature is properly regulated to avoid greasy chicken or undercooked pieces.
- Use fresh lemons for the best bright and tangy flavor in the sauce.
- The marination with egg white helps tenderize the chicken and allows the flour to adhere better.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Keywords: Chinese Lemon Chicken, Lemon Chicken Recipe, Fried Chicken, Asian Chicken Dish, Lemon Sauce Chicken
