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Chinese Lemon Chicken

This Chinese Lemon Chicken recipe is a delightful combination of sweet and tangy flavors, featuring crispy chicken coated in a vibrant lemon sauce. It’s a quick and easy dish that can be served with rice or noodles, offering a delicious alternative to takeout. Whether you’re craving something tangy or looking for a fun weeknight dinner, this recipe delivers all the flavors of your favorite Chinese restaurant right at home.

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Chinese Lemon Chicken

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Sour, sweet, and utterly irresistible—Chinese Lemon Chicken is the perfect balance of crispy chicken and zesty lemon sauce! 🍋🍗 Crispy golden chicken pieces smothered in a tangy lemon glaze make this dish a flavor-packed favorite. 🌟🍚 Whether you’re serving it with steamed rice or veggies, it’s a dish everyone will love. Ready to brighten up your plate with this citrusy delight? 😋🍴 #ChineseLemonChicken #CrispyAndTangy #ZestyGoodness #FlavorBurst #ComfortFoodTwist #CitrusLovers #SweetAndSour #EasyAsianCooking #ChickenDinner #QuickAndDelicious 🍗🍋

  • Total Time: 30 minutes

Ingredients

Scale

For the Chicken:

  • pounds chicken boneless, cut into small 2-inch cubes
  • 1 cup all-purpose flour
  • Salt and pepper, to taste
  • 1 cup milk
  • 1 large egg
  • 1 cup vegetable oil (for frying)

For the Chicken Lemon Sauce:

  • 2 tablespoons peanut oil or sesame oil
  • ¼ teaspoon ginger, finely chopped
  • 1 teaspoon garlic, finely chopped
  • ¼ cup soy sauce, low sodium
  • ¼ cup chicken broth (or water)
  • ¼ cup honey
  • ⅓ cup pineapple juice
  • ⅓ cup brown sugar
  • 1 teaspoon lemon pepper
  • 1 tablespoon vinegar
  • Juice of 2 large lemons
  • 1 teaspoon lemon zest
  • Salt, to taste
  • 23 tablespoons cornstarch
  • Yellow food coloring (optional)

For Garnish:

  • Green onions, thinly sliced
  • Lemon slices, thinly sliced

Instructions

1. Prepare the Chicken

  • Cut the chicken into small 2-inch cubes and pat dry with paper towels.
  • In a mixing bowl, combine the flour, salt, and pepper.
  • In a separate mixing bowl, whisk together milk and egg.
  • Dredge each chicken piece first in the flour mixture, then dip into the milk mixture, and coat again in the flour mixture.

2. Fry the Chicken

  • Heat vegetable oil in a large pan over medium-high heat.
  • Fry the coated chicken pieces in batches until golden brown and crispy, about 5-6 minutes per batch.
  • Transfer the fried chicken to a tray lined with paper towels to drain excess oil.

3. Make the Lemon Sauce

  • In a non-stick saucepan, heat peanut oil (or sesame oil) over medium heat.
  • Add the ginger and garlic and sauté for about 2 minutes until fragrant and golden brown.
  • Stir in soy sauce, chicken broth (or water), honey, pineapple juice, brown sugar, lemon pepper, vinegar, lemon juice, lemon zest, and a pinch of salt.
  • Bring the mixture to a boil, then reduce heat and let it simmer for a few minutes while stirring constantly.

4. Thicken the Sauce

  • Remove the saucepan from heat.
  • Mix cornstarch with a little water to form a slurry and whisk it into the sauce until it thickens.
  • Optionally, add a few drops of yellow food coloring for a vibrant yellow hue.

5. Coat the Chicken in Sauce

  • Add the fried chicken pieces to the saucepan with the lemon sauce.
  • Stir gently to coat the chicken evenly in the sauce.

6. Serve & Garnish

  • Serve the lemon chicken immediately over rice or noodles.
  • Garnish with thinly sliced green onions and lemon slices for added freshness and flavor.

Notes

  • Storage: Leftovers can be stored in a sealed container in the fridge for up to 2 days. Reheat in the microwave, but note that the chicken will not stay as crispy as the fresh version.
  • Meat Alternatives: You can substitute the chicken with shrimp or pork for a different twist on this dish.
  • Add Heat: If you like a bit of spice, you can add some chili flakes or sriracha to the sauce for an extra kick.
  • Author: Rosa
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Ingredients: Simple & FlavorfulFor the Chicken:

  • 1½ pounds chicken boneless, cut into small 2-inch cubes
  • 1 cup all-purpose flour
  • Salt and pepper, to taste
  • 1 cup milk
  • 1 large egg
  • 1 cup vegetable oil (for frying)

For the Chicken Lemon Sauce:

  • 2 tablespoons peanut oil or sesame oil
  • ¼ teaspoon ginger, finely chopped
  • 1 teaspoon garlic, finely chopped
  • ¼ cup soy sauce, low sodium
  • ¼ cup chicken broth (or water)
  • ¼ cup honey
  • ⅓ cup pineapple juice
  • ⅓ cup brown sugar
  • 1 teaspoon lemon pepper
  • 1 tablespoon vinegar
  • Juice of 2 large lemons
  • 1 teaspoon lemon zest
  • Salt, to taste
  • 2-3 tablespoons cornstarch
  • Yellow food coloring (optional)

For Garnish:

  • Green onions, thinly sliced
  • Lemon slices, thinly sliced

Instructions: Quick & Easy Steps to Perfect Lemon Chicken1. Prepare the Chicken

  • Cut the chicken into small 2-inch cubes and pat dry with paper towels.
  • In a mixing bowl, combine the floursalt, and pepper.
  • In a separate mixing bowl, whisk together milk and egg.
  • Dredge each chicken piece first in the flour mixture, then dip into the milk mixture, and coat again in the flour mixture.

2. Fry the Chicken

  • Heat vegetable oil in a large pan over medium-high heat.
  • Fry the coated chicken pieces in batches until golden brown and crispy, about 5-6 minutes per batch.
  • Transfer the fried chicken to a tray lined with paper towels to drain excess oil.

3. Make the Lemon Sauce

  • In a non-stick saucepan, heat peanut oil (or sesame oil) over medium heat.
  • Add the ginger and garlic and sauté for about 2 minutes until fragrant and golden brown.
  • Stir in soy saucechicken broth (or water), honeypineapple juicebrown sugarlemon peppervinegarlemon juicelemon zest, and a pinch of salt.
  • Bring the mixture to a boil, then reduce heat and let it simmer for a few minutes while stirring constantly.

4. Thicken the Sauce

  • Remove the saucepan from heat.
  • Mix cornstarch with a little water to form a slurry and whisk it into the sauce until it thickens.
  • Optionally, add a few drops of yellow food coloring for a vibrant yellow hue.

5. Coat the Chicken in Sauce

  • Add the fried chicken pieces to the saucepan with the lemon sauce.
  • Stir gently to coat the chicken evenly in the sauce.

6. Serve & Garnish

  • Serve the lemon chicken immediately over rice or noodles.
  • Garnish with thinly sliced green onions and lemon slices for added freshness and flavor.

Tips and Notes

  • Storage: Leftovers can be stored in a sealed container in the fridge for up to 2 days. Reheat in the microwave, but note that the chicken will not stay as crispy as the fresh version.
  • Meat Alternatives: You can substitute the chicken with shrimp or pork for a different twist on this dish.
  • Add Heat: If you like a bit of spice, you can add some chili flakes or sriracha to the sauce for an extra kick.

Why You’ll Love

This Chinese Lemon ChickenThis Chinese Lemon Chicken brings together crispy, tender chicken and a tangy, sweet sauce in perfect harmony. It’s incredibly easy to prepare, taking just 30 minutes from start to finish, and is more affordable than ordering takeout. The combination of honeypineapple juice, and fresh lemon creates a deliciously bold flavor that pairs wonderfully with rice or noodles. Whether you’re looking for a weeknight meal or a dish to impress, this recipe is sure to become a family favorite!

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