Lemon chicken is a dish that we enjoy ordering when we eat at a Szechuan restaurant here in Vancouver. I was inspired to look for a recipe that I could try. I have several Chinese cookbooks and I found a recipe that is not only simple but also easy to make. After a few changes, I was able to adapt the recipe according to my family’s taste. The chicken turned out crispy and coated in a sticky lemon sauce. My family loves it and I hope you will too.

Cooking Tips for Perfect Lemon Chicken

To achieve that delightful crispy texture, make sure to pat the chicken dry with paper towels before marinating. This step removes excess moisture, allowing the coating to adhere better and crisp up nicely when cooked. For an extra crunch, double coat the chicken. First, dip it in a seasoned flour mixture, then in an egg wash, and finally coat it again in the flour. Frying the chicken in batches helps maintain the oil temperature, resulting in evenly cooked pieces. If you find that your sauce is too thick, a splash of chicken broth can help thin it out without losing flavor. Lastly, let the chicken rest for a few minutes after frying before tossing it in the sauce. This helps the coating stay crispy longer.

Ingredient Notes

Using fresh ingredients can make a huge difference in the flavor of your lemon chicken. Opt for fresh lemons rather than bottled lemon juice, as fresh juice has a brighter flavor. When it comes to chicken, boneless, skinless thighs tend to be juicier compared to breasts, which can dry out. For the sauce, high-quality soy sauce enhances the umami flavor, so avoid the low-sodium options unless necessary. Adding a touch of honey or sugar helps balance the tartness of the lemon, so adjust this according to your taste. If you want a bit of heat, consider adding crushed red pepper flakes or fresh ginger to the sauce for an extra kick.

Serving Suggestions

Lemon chicken pairs wonderfully with a variety of sides. Steamed jasmine rice or fried rice makes for a classic pairing, soaking up that delicious lemon sauce. For a lighter option, serve it on a bed of sautéed vegetables like bok choy, bell peppers, and snap peas. A sprinkle of sesame seeds on top adds a nice crunch and visual appeal. If you enjoy a bit of crunch, consider serving lemon chicken with a side of crispy wontons or spring rolls. For a refreshing touch, a simple cucumber salad dressed with rice vinegar complements the dish nicely. Don’t forget to garnish with fresh cilantro or green onions to elevate the presentation and flavor.

Frequently Asked Questions

What can I use instead of chicken breast?

Boneless, skinless chicken thighs work great as a substitute. They tend to be juicier and add a nice flavor to the dish.

How do I store leftovers?

Store any leftover lemon chicken in an airtight container in the fridge for up to three days. To reheat, place it in a hot skillet to help maintain the crispiness.

Can I make this lemon chicken ahead of time?

You can prepare the chicken and coat it in cornstarch ahead of time, then store it in the fridge. Just fry it fresh when you’re ready to serve for that perfect crunch.

What should I serve with lemon chicken?

Lemon chicken pairs well with steamed rice, stir-fried vegetables, or a light salad. You can also serve it with some extra lemon wedges for a zesty kick.

What are common mistakes to avoid?

One common mistake is not drying the chicken properly before coating. This can lead to a soggy texture. Also, frying at the right temperature is key to ensuring the chicken cooks evenly and stays crispy.

Chinese Lemon Chicken

Liza A

Crispy chicken fillets are tossed in a zesty lemon sauce, delivering a bright and tangy flavor that’s so satisfying. It’s quick and easy to whip up!

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Chinese

Servings servings

Calories 550 kcal

Ingredients

1 lb chicken breast fillets cut into strips
1 egg yolk lightly beaten
1 tablespoon water
2 teaspoons soy sauce
2 teaspoons dry sherry
3 teaspoons cornstarch
Extra cornstarch for coating
2 cups oil for frying

Lemon sauce:

½ cup fresh lemon juice
2 tablespoons water
2 tablespoons sugar
1 tablespoon dry sherry
2 teaspoons cornstarch dissolved in 1 tablespoon water

Instructions

Combine egg, water, soy sauce, sherry and cornstarch in a small bowl, mix until smooth. Pour mixture over chicken pieces and set aside for 10 minutes.
Roll each chicken piece in cornstarch and place in a single layer on a plate ready to be fried.
Fry in hot oil until golden ( around 5 minutes). Drain and set aside.
To make the sauce, combine the lemon juice, water, sugar and sherry in a small pan. Bring to a boil, add cornstarch mixture, stirring until the sauce thickens.
Pour over the chicken pieces. Serve with steamed rice and enjoy!