Discover how to make Lemon Chicken (Chinese Style) with a tangy sauce and crispy chicken. Perfect for weeknight dinners, easy to prepare, and delicious to enjoy.
Lemon Chicken (Chinese Style)
If you love bright, tangy flavors paired with crispy chicken, you’ll enjoy this Lemon Chicken (Chinese Style) recipe. It’s a classic favorite that balances a sweet and sour lemon sauce with succulent chicken pieces. This dish is perfect for a quick weeknight dinner and sure to impress family or guests alike. Plus, it uses simple ingredients and straightforward methods.
Why You’ll Love It
This Lemon Chicken (Chinese Style) is crispy, flavorful, and exceptionally easy to prepare. The chicken is coated with cornstarch for that perfect crunch, while the homemade lemon sauce offers a refreshing citrus punch without overpowering. It’s lighter and more authentic than many takeout versions. Also, it’s a versatile dish that pairs wonderfully with steamed rice or stir-fried vegetables.
Ingredients
- 1 lb boneless skinless chicken (thighs or breasts) – thighs for juicier results
- 1/2 cup cornstarch – for a crispy coating
- 2 large eggs – helps the cornstarch stick
- 1/4 cup vegetable oil – for frying
- 1/3 cup fresh lemon juice – the star of your sauce
- 1/2 cup chicken broth – adds depth
- 1/4 cup sugar – balances the tartness
- 2 tbsp soy sauce – for umami and saltiness
- 1 tbsp cornstarch mixed with water – to thicken the sauce
- 1 tsp grated ginger and 2 cloves garlic minced – for aromatic flavor
- Green onions and sesame seeds – optional garnish
If you need to swap, you can use gluten-free cornstarch or arrowroot powder. Chicken breasts work well if you prefer lean meat. For a vegan twist, replace chicken with tofu and use vegetable broth.
Step-by-Step Instructions
- Start by cutting chicken into bite-sized pieces and pat them dry with paper towels to ensure crispiness.
- In a bowl, whisk the eggs. Dip each chicken piece in the egg, then coat with cornstarch thoroughly.
- Heat the vegetable oil in a skillet over medium-high heat. Fry the chicken in batches until golden and crispy, about 4-5 minutes per side. Remove and set aside on paper towels to drain excess oil.
- In the same skillet, reduce heat to medium. Add minced garlic and grated ginger, sauté briefly until fragrant, about 30 seconds.
- Combine lemon juice, chicken broth, sugar, and soy sauce in a small bowl. Pour this mixture into the pan and let it simmer.
- Mix the cornstarch with a small amount of cold water to form a slurry. Slowly add this to the pan while stirring, thickening the sauce to a glossy finish.
- Return the fried chicken pieces to the skillet and toss well to coat each piece evenly with the lemon sauce.
- Sprinkle with sliced green onions and sesame seeds before serving. Enjoy with steamed rice or your favorite vegetables!
For more tasty ideas that fit your busy schedule, check out our Easy Weeknight Dinners and explore classic Chinese recipes like Kung Pao Chicken.
Expert Tips
For the crispiest chicken, ensure the pieces are dry before coating. Avoid overcrowding the pan while frying to keep the oil temperature steady. If your sauce thickens too much, thin it with a splash of chicken broth. You can prepare the sauce in advance and toss freshly fried chicken in just before serving to keep the crispiness intact.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to preserve the crisp texture. This dish freezes well for up to 1 month; thaw overnight in the refrigerator before reheating.
Variations
- Vegan: Substitute chicken with firm tofu or tempeh, use vegetable broth, and check your soy sauce is vegan-friendly.
- Gluten-Free: Use gluten-free soy sauce or tamari and ensure your cornstarch is gluten-free.
- Dairy-Free & Refined Sugar-Free: This recipe naturally fits these needs by using no dairy or refined sugars.
FAQ
- Can I use chicken breasts instead of thighs for Lemon Chicken (Chinese Style)?
- Yes, chicken breasts can be used, but thighs remain juicier and more flavorful for this recipe.
- How do I make the chicken extra crispy?
- Make sure the chicken is patted very dry, coat thoroughly with cornstarch, and don’t overcrowd the pan while frying to keep the oil hot.
- Can I prepare the sauce ahead of time?
- Yes, the lemon sauce can be made in advance and reheated just before tossing with the fried chicken.
- What sides go well with this Lemon Chicken?
- Steamed jasmine rice, fried rice, or stir-fried vegetables complement this dish perfectly.
- Is this recipe authentic Chinese style?
- This recipe is inspired by Chinese-American lemon chicken, balancing authentic techniques with accessible ingredients and flavors.
Call to Action
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For trusted cooking tips and inspiration, visit Food Network and explore techniques to make your weeknight dinners shine.
