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.
Tips from well-known chefs
Chef Gordon Ramsay recommends using fresh ginger and garlic for the best flavor and aroma.
Chef Jamie Oliver suggests adding a bit of fresh chili for a spicy kick to balance the sweetness of the lemon sauce.
Chef Ming Tsai advises toasting the sesame seeds lightly before garnishing to enhance their nutty flavor.