Chinese Lemon Chicken
The ultimate comfort food that combines crispy fried chicken with a tangy lemon sauce. Chinese Lemon Chicken is an easy weeknight dinner that's bursting with flavor. Perfect for sharing with family or friends, you won't want to miss out on this delightful dish!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
- Saucepan
- Whisk
Ingredients
- 2 egg whites Egg Whites
- 1.5 pounds Boneless Skinless Chicken Breasts cut into bite-sized pieces
- 0.25 cup Cornstarch
- 0.25 cup All-Purpose Flour
- 0.5 teaspoon Fine Sea Salt
- 0.25 teaspoon Freshly Ground Black Pepper
- 0.75 cup Chicken Broth low sodium
- 0.33 cup Fresh Lemon Juice
- 0.25 cup Granulated Sugar
- 2 tablespoons Honey
- 1 tablespoon Lemon Zest
- 1 tablespoon Soy Sauce low sodium
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame Oil
- 1 cup Lemon Slices for garnish
- 1 cup Thinly Sliced Green Onions for garnish
- 1 cup Sesame Seeds for garnish
Instructions
- In a large skillet or wok, heat vegetable oil to 350°F (about 1 inch deep).
- In a medium bowl, whisk egg whites until frothy. Add chicken pieces and toss to coat.
- In a separate bowl, mix cornstarch, all-purpose flour, fine sea salt, and black pepper.
- Dredge the egg-coated chicken in the cornstarch mixture, shaking off excess.
- Fry chicken in batches until golden brown and crispy, about 3 to 4 minutes per batch. Transfer to a paper towel-lined plate.
- For the sauce, combine chicken broth, fresh lemon juice, granulated sugar, honey, lemon zest, and soy sauce in a saucepan over medium heat.
- In a separate bowl, stir together cornstarch and water to make a slurry and set aside.
- Bring sauce to a simmer, then stir in the slurry. Cook until sauce thickens, about 2-3 minutes.
- Remove from heat and stir in sesame oil.
- Toss fried chicken pieces in the warm lemon sauce until well coated.
- Garnish with lemon slices, green onions, and sesame seeds before serving, if desired.
Notes
- Refrigerator: Chinese Lemon Chicken should be stored in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Reheat in a skillet over medium heat or in the air fryer for a few minutes to keep the chicken crispy.
- Freezer: Not recommended, as the fried coating can become soggy when defrosted.