Chinese Lemon Chicken
A delightful dish combining tender chicken with a vibrant, tangy lemon sauce that's easy to prepare and full of flavor.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs
- 2 tablespoons vegetable oil for frying
For the Lemon Sauce
- 1/2 cup chicken broth
- 1 large zest of 1 lemon
- 2 large juice of 2 lemons
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
For Garnishing
Instructions
Preparation
- Start by cutting the chicken breasts into bite-sized pieces. Season with salt and pepper.
- In a bowl, mix the flour and cornstarch together. In another bowl, whisk the eggs.
Cooking
- Dip each piece of chicken first into the egg, then into the flour mixture, coating well.
- Heat vegetable oil in a large skillet over medium heat. Once hot, add the coated chicken to the pan in batches, ensuring not to overcrowd.
- Cook until golden brown and crispy, about 4-5 minutes on each side. Remove and place on paper towels to drain excess oil.
- In a separate saucepan, combine chicken broth, lemon zest, lemon juice, sugar, soy sauce, grated ginger, and minced garlic. Bring to a simmer and let cook for 5-6 minutes until slightly thickened.
- Add the fried chicken pieces into the lemon sauce, stirring gently to coat.
- Allow everything to cook together for another 2-3 minutes, letting the flavors meld.
Serving
- Serve hot, garnished with sliced green onions.
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Notes
For a lighter version, try baking the chicken instead of frying. Adjust sweetness and tanginess to taste. Leftovers can be stored in an airtight container in the refrigerator for up to three days.