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
