Name: Lemon Chicken
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: American
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).; 2 tbsp light soy sauce (for marinade).; 1 tbsp Chinese shaoxing wine (for marinade).; 1 egg white, lightly whisked (for marinade).

Discover a delightful and easy meal with this Chinese Lemon Chicken recipe. Combining crispy fried chicken with a tangy and sweet lemon sauce, this dish is sure to become a family favorite. Serve it hot with steamed rice or stir-fried vegetables for a complete meal. Leftovers can be stored in the refrigerator and reheated for a quick and delicious lunch or dinner. Garnish with sesame seeds and sliced spring onions for an extra touch of flavor and presentation.

Chinese Lemon Chicken is a flavorful and tangy dish that combines crispy fried chicken with a sweet and zesty lemon sauce. Perfect for a quick and delicious meal, this dish is sure to become a family favorite. Let’s dive into the ingredients you’ll need to create this mouthwatering meal.

INGREDIENTS

Chicken Breast: Use 600g (1.3 lb) of chicken breast, cut into roughly 3cm cubes for easy frying and even cooking.
Chicken Stock: Adds a savory base to the lemon sauce. Use ½ cup.
Light Soy Sauce: Used both in the marinade and sauce, adding umami flavor. You’ll need 1½ tbsp for the sauce and 2 tbsp for the marinade.
Sugar: Balances the tanginess of the lemon juice. Use 3 tbsp.
Lemon Juice: Freshly squeezed juice of about 2 lemons provides the tangy kick. Use 3 tbsp.
Lemon Zest: Adds an extra layer of citrus flavor. Finely grate the zest of 1 lemon.
Plain Flour: Creates a crispy coating for the chicken. Use 1 cup.
Garlic: Finely chopped garlic cloves add a fragrant aroma. Use 2 cloves.
Ginger: Adds warmth and depth to the sauce. Finely grate 1 tsp.
Cornstarch: Dissolved in water to thicken the sauce. Use 2 tsp cornstarch dissolved in 2 tbsp water.
Vegetable Oil: For frying the chicken until golden and crispy.
Sesame Seeds: Sprinkle on top for a nutty flavor. Use 1 tsp.
Sliced Spring Onion (Scallions): Adds a fresh and mild onion flavor. Use as a garnish.
Lemon Slices (Optional): For garnish, adding a visual and flavor boost.

INSTRUCTIONS

Step 1:: In a large bowl, combine the chicken pieces with the marinade ingredients: 2 tbsp light soy sauce, 1 tbsp Chinese shaoxing wine, and 1 lightly whisked egg white. Mix thoroughly to break up the egg white and coat the chicken. Allow the chicken to marinate for 20 minutes.
Step 2:: Meanwhile, prepare the sauce components. In one bowl, mix together ½ cup chicken stock, 1½ tbsp light soy sauce, and 3 tbsp sugar. In another bowl, mix together 3 tbsp lemon juice and the finely grated zest of 1 lemon. Set both bowls aside.
Step 3:: Place the plain flour in a large tray or bowl. Add the marinated chicken pieces and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.
Step 4:: Fill a wok or saucepan to about 1/3 capacity with vegetable oil. Heat over high heat to 325°F (165°C), or until a wooden spoon dipped into the oil forms small bubbles. Shake off excess flour from the chicken pieces and cook them in 2 to 3 batches for about 3 minutes each, or until golden and cooked through. Drain the cooked chicken on kitchen paper.
Step 5:: In a clean wok or pan over medium-high heat, add 1 tablespoon of oil. Add the finely chopped garlic and finely grated ginger. Cook for about 10 seconds, or until fragrant.
Step 6:: Add the chicken stock mixture to the wok or pan. Cook for 2-3 minutes until the sugar has dissolved. Then, add the lemon juice and zest mixture. Simmer for another 30 seconds before adding the cornstarch mixture (2 tsp cornstarch dissolved in 2 tbsp water). Cook for another 30 seconds or until the sauce has thickened slightly.
Step 7:: Add the fried chicken pieces to the wok or pan and toss until they are evenly coated with the sauce. Transfer the chicken to a serving plate and sprinkle with sesame seeds and sliced spring onion. Garnish with lemon slices if desired.

Serving and Storage Tips

Serve the Chinese Lemon Chicken hot, straight from the wok, garnished with sesame seeds, sliced spring onions, and optional lemon slices. This dish pairs well with steamed rice or stir-fried vegetables. If you have leftovers, allow the chicken to cool completely before storing it in an airtight container. It can be refrigerated for up to 3 days. To reheat, warm the chicken in a preheated 350°F oven until heated through or microwave individual portions.

Helpful Notes

For extra flavor, consider adding a splash of soy sauce or a dash of hot sauce to the lemon sauce. You can also substitute honey for the sugar for a different sweet profile. If you prefer a thicker coating on the chicken, double-dip the marinated pieces in the flour mixture before frying. Using fresh lemon juice and zest is key to achieving the best flavor.