Description
This delicious Chinese Lemon Chicken recipe features tender, golden-brown chicken breasts coated in a crispy cornstarch and flour mixture, fried to perfection, and topped with a tangy, sweet lemon sauce. Perfect for weeknight dinners or impressing guests with its vibrant flavors and crispy texture.
Ingredients
Scale
Chicken and Coating
- 3 pieces chicken breasts, boneless skinless (pounded to an even thickness)
- 1 large egg (for coating adherence)
- 1.5 teaspoons kosher salt (enhances flavor)
- 1 pinch black pepper (adds warmth)
- 1 tablespoon canola oil (for frying)
- 0.5 cups cornstarch (for coating)
- 0.25 cups flour (for texture)
- 1 tablespoon cornstarch (divided, for sauce)
Lemon Sauce
- 0.5 cups lemon juice (tangy flavor)
- 0.25 cups sugar (to balance tartness)
- 0.67 cups water (to adjust consistency)
Instructions
- Preparation: Pound the chicken breasts to an even thickness to ensure uniform cooking.
- Season and Coat: Coat the chicken breasts with the beaten egg to help the coating stick. Sprinkle kosher salt and black pepper evenly over the chicken for flavor enhancement.
- Prepare the Coating Mixture: In a separate bowl, mix 0.5 cups cornstarch and 0.25 cups flour thoroughly to create a balanced coating for crispiness and texture.
- Dredge the Chicken: Dredge each chicken breast thoroughly in the cornstarch-flour mixture, ensuring an even and complete coating.
- Heat the Oil: Heat 1 tablespoon of canola oil in a pan over medium heat. To test readiness, drop a small amount of water into the pan; it should sizzle immediately.
- Cook the Chicken: Fry the chicken breasts in the hot oil for about 5 to 7 minutes on each side, turning once, until the coating is golden brown and the chicken is cooked through internally.
- Prepare the Lemon Sauce: In a saucepan, combine 0.5 cups lemon juice, 0.25 cups sugar, 0.67 cups water, and the remaining 1 tablespoon of cornstarch. Stir well to combine.
- Simmer the Sauce: Cook the lemon sauce over low heat, stirring frequently until it thickens, which should take about 3 to 5 minutes.
- Serve: Place the crispy fried chicken breasts on plates and drizzle the thickened lemon sauce generously over the top. Serve immediately for the best texture and flavor.
Notes
- Ensure the chicken breasts are pounded evenly to cook uniformly.
- Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
- The lemon sauce can be adjusted for sweetness or tartness by varying the amount of sugar or lemon juice.
- Use fresh lemon juice for the best flavor profile.
- Leftovers can be refrigerated and reheated but the coating may lose its crispiness.
