Delicious Chinese Lemon Chicken (Print version)
Crispy bite-size chicken tossed in a glossy sweet-tart lemon sauce for a bright Chinese takeout-style dinner.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 -
1 tablespoon low-sodium soy sauce
03 -
1 large egg
04 -
1/2 teaspoon kosher salt
05 -
1/4 teaspoon black pepper
06 -
3/4 cup (95 g) cornstarch, plus more if needed
07 -
1 1/2 cups neutral oil, for shallow frying
For the lemon sauce
08 -
1/2 cup (120 ml) low-sodium chicken stock
09 -
1/3 cup (80 ml) fresh lemon juice
10 -
1 teaspoon finely grated lemon zest
11 -
1/4 cup (50 g) granulated sugar
12 -
1 tablespoon honey
13 -
1 tablespoon rice vinegar
14 -
1 teaspoon low-sodium soy sauce
15 -
1 teaspoon fresh grated ginger
16 -
1 clove garlic, finely grated
17 -
2 teaspoons cornstarch
For serving
18 -
2 green onions, thinly sliced
19 -
1 teaspoon sesame seeds
20 -
Lemon slices, optional
21 -
Steamed jasmine rice, optional
# Instructions:
01 -
Place the chicken pieces in a bowl. Add soy sauce, egg, salt, and pepper, then mix until the chicken is evenly coated.
02 -
Sprinkle in the cornstarch and toss until the chicken has a shaggy, mostly dry coating. Add 1-2 more tablespoons cornstarch if the coating looks wet.
03 -
In a bowl, whisk chicken stock, lemon juice, lemon zest, sugar, honey, rice vinegar, soy sauce, ginger, garlic, and cornstarch until smooth.
04 -
Heat the oil in a heavy skillet to 350°F. Fry the chicken in batches for 3-4 minutes, turning once, until golden and cooked through to 165°F. Transfer to a rack or paper towel-lined plate.
05 -
Carefully pour off most of the oil from the skillet. Add the lemon sauce and simmer over medium heat for 1-2 minutes, whisking, until glossy and lightly thickened.
06 -
Return the fried chicken to the skillet and toss quickly until coated. Sprinkle with green onions and sesame seeds, then serve at once with rice and lemon slices if desired.
# Good to know:
01 -
Serve immediately after saucing for the crispest texture.
02 -
Keep sauce and fried chicken separate if making ahead.
03 -
Use fresh lemon juice for the cleanest flavor.