chinese lemon chicken

This Chinese lemon chicken is crispy battered chicken breast pieces smothered in a sweet and tangy lemon sauce. A remake of the take out classic that tastes just as good as what you'd get in a restaurant!

Chinese Lemon Chicken

lbs boneless skinless chicken breasts (cut into 1 inch pieces)

eggs (lightly beaten)

salt and pepper

all purpose flour

cornstarch

lemon juice

sugar

water

sesame seeds

green onions

lemon

Place the eggs, salt and pepper in a bowl. Stir to combine.

Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.

Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.

Heat 3 inches of oil in a deep pan to 350 degrees F.

Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken.

Drain the chicken on paper towels.

While the chicken is cooking, make the sauce. Place the lemon juice, sugar and water in a small saucepan and bring to a simmer.

Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Pour the cornstarch mixture into the lemon juice mixture.&nbsp;

Bring the sauce to a boil. Cook, stirring constantly, for 1-2 minutes or until sauce has thickened.

Toss the lemon sauce with the chicken. Stir in the lemon zest. Sprinkle with sesame seeds and green onions, then serve immediately.

Instant Pot / Pressure Cooker Chinese Lemon Chicken features tender pieces of chicken in a sweet lemon sauce, seasoned with just a hint of ginger, garlic, and red pepper.

Pressure Cooker Chinese Lemon Chicken

chicken breasts, cut into bite-sized pieces

soy sauce

brown sugar

rice vinegar

ginger

chili-garlic sauce

green onions, chopped

Red pepper flakes

In the pressure cooking pot, combine the chicken,...

In the pressure cooking pot, combine the chicken, lemon juice, soy sauce, water, brown sugar, sugar, rice vinegar, ginger, and chili-garlic sauce. Stir to combine.

Lock the lid in place. Select High Pressure...

Lock the lid in place. Select High Pressure and 3 minutes cook time. When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid.

In a small bowl, whisk the cornstarch and...

In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Select Simmer/Sauté and simmer, stirring constantly, until the sauce is thick and syrupy. Stir in lemon zest. Serve topped with scallions and red pepper flakes (if using).

https://mediavine-res.cloudinary.com/video/upload/s0zhzsolki9tcsqirs9e.mp4

Pressure Cooker Chinese Lemon Chicken has tender pieces of chicken in a sweet lemon sauce, spiced up with just a hint of ginger, garlic, and red pepper. It's a perfect pressure cooker recipe to make when you crave Asian carry out! 

Usually, Chinese Lemon Chicken is deep fried and has a sticky yellow sauce. I decided not to add food coloring to my lemon sauce, so it isn't yellow, but it's got a bright lemon flavor with just a hint of heat. The chicken is tender and I didn't miss the not-so-good for you fried coating.

Chinese Lemon Chicken. Crispy fried chicken coated in a zesty tangy lemon sauce with a hint of garlic. This quick Chinese lemon chicken recipe takes 30 minutes and is simple to make, as we are not deep frying. I also share AIR FRYING instructions below under the Notes section.

Chinese Lemon Chicken (Easy!)

622 g boneless skinless chicken thighs

Cornstarch (or as needed)

Vegetable oil

Salt

tsp Black Pepper

Brown sugar

Garlic (minced)

tsp Ginger (grated)

Lemon

tbsp Regular soy sauce

Chicken stock (unsalted)

tbsp Cornstarch

Sesame seeds (garnish)

Dice chicken thighs into bite size pieces, about 8 pieces per thigh.

In a bowl, pre-mix your sauce ingredients as listed above.

Evenly coat diced chicken in cornstarch. For an even coating, place cornstarch on a plate and dredge each piece into the starch until evenly coated. Alternatively, for a faster method, sprinkle cornstarch over diced chicken and mix to coat. Note: The latter method is faster but results in less crispy chicken so if you have time, opt for first method.

In a hot wok over medium-high heat, add oil. Once the oil glistens, quickly add chicken and spread apart quickly to prevent pieces from sticking to each other. Fry chicken for 6-7 minutes in total, flipping over halfway. Remove fried chicken from oil and set aside.

Remove any excess oil in wok.

Over medium heat, pour in sauce. Keep stirring sauce bubbles and thickens to reduce.

Add back in fried chicken and toss to coat. Garnish with sesame seeds and enjoy!

https://embed.mediavine.com/videos/degjepgusi4agqxp56bv

Chinese Lemon Chicken. Crispy fried chicken coated in a zesty tangy lemon sauce with a hint of garlic. This quick Chinese lemon chicken recipe takes 30 minutes and is simple to make, as we are not deep frying.

This easy-to-make recipe for crispy Chinese lemon chicken is sticky-sweet, sour, and tangy with an irresistible crunch factor.

Crispy Chinese Lemon Chicken

lbs chicken breast (boneless, skinless)

vegetable oil

tsp kosher salt

tsp white pepper

flour

tsp baking soda

chicken stock

honey

tbsp corn syrup

tbsp rice vinegar

tsp sesame oil

tbsp ketchup

garlic (minced)

green onions (chopped fine)

jasmine rice

Cut each chicken breast into 4 equal pieces. In a large bowl mix together the marinade ingredients. Toss the chicken in the marinade, cover with wrap and marinate for 30 minutes.

Heat 1 1/2 inches of oil in deep skillet or wok to 350°F.

In a large bowl mix together the batter ingredients. Transfer drained chicken (reserve marinade) to the batter bowl, tossing to mix together.

Add the reserved marinade and all of the Sauce ingredients (except the water and cornstarch) to a saucepan and bring to a boil, stirring. In a small bowl mix the water and cornstarch together. Stir into the sauce. This will thicken in a few seconds. Cover and turn heat off.

Fry chicken in batches, don't over crowd the pan, and cook 3-4 minutes, turning until both sides are golden brown. Drain on paper towel lined baking sheet or platter. Turn heat up to reach 375°F and add all chicken back into the oil. Fry, tossing chicken, for 2-3 minutes.

Remove chicken, drain on paper towels again. Slice each chicken piece into 2-3 pieces and arrange on platter with lemon slices. Pour warm sauce on top and garnish with green onions. Serve with steamed jasmine rice, or rice of choice.

https://content.jwplatform.com/videos/gwiTDfia.mp4

This easy-to-make recipe for crispy Chinese lemon chicken is sticky-sweet, sour, and tangy with an irresistible crunch factor. A family fav!

Crispy on the outside, tender on the inside, and covered in a zesty, savory glaze, this Chinese lemon chicken is sure to become a new dinnertime favorite. It&#39;s a better-than-takeout meal the whole family will go crazy over!

chicken breasts

eggs, beaten

canola oil

white vinegar

garlic salt

lemon zest

Preheat oven to 350 degrees Fahrenheit. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.

Add the cornstarch to one bowl, and the slightly beaten eggs to another bowl. Dip each chicken piece into the cornstarch then coat it in the egg mixture.

Heat the canola oil in a large skillet over medium-high heat and cook the chicken until browned.

Place the chicken in a 9 x 13 greased baking dish.

Mix the sugar, lemon juice, grated lemon zest, white vinegar, soy sauce, garlic salt, and cornstarch in a medium-sized mixing bowl.

Pour the sauce over the chicken and bake for 1 hour.

Stir the chicken every 15 minutes so that it is coated in the sauce.

Serve over rice and enjoy!

This oft-requested Chinese lemon chicken recipe is a delicious, refreshing alternative to the usual crispy sweet and sour chicken.

chicken breast

Shaoxing wine

salt

garlic powder

sesame oil

white pepper

Neutral oil (for frying (such as peanut, vegetable, or canola oil))

all-purpose flour

baking powder

turmeric powder ((optional))

beer

lemons ((to yield ¼ cup lemon juice, ½ lemon lemon zest))

white granulated sugar

Toss the chicken in the Shaoxing wine, salt, garlic powder, sesame oil, cornstarch and white pepper. Set aside for 20 minutes (or overnight, if marinating in advance).

Marinate the chicken:

For the batter fried version, combine ½ cup of the flour, cornstarch, salt, baking powder, white pepper, and turmeric (if using). Just before you’re ready to fry, mix in the seltzer and sesame oil, just until the batter is smooth. Dredge the chicken in the remaining ¼ cup of flour. Heat a small pot of oil to 350°F/175°C. Drop 5-6 pieces of the marinated, dredged chicken into the batter, and use chopsticks, a fork, or your fingers to coat the chicken, placing each carefully into the oil. Adjust the heat to maintain the oil temperature at around 325°F/160°C (dropping the chicken into the oil will immediately lower the temperature).

For the crispy coating option, heat 1½ to 2 cups of oil in your wok for shallow frying, until it reaches 325°F/160°C. Combine the cornstarch, flour, salt, white pepper, turmeric, and sesame oil. Dredge the chicken in the dry mixture, and drop them into the oil, in batches of 5-6 pieces.

Use chopsticks or a slotted spoon to carefully turn the chicken pieces occasionally (in either case!), so all sides are uniformly fried. Fry for about 2 to 3 minutes, or until the chicken is light golden brown and crispy. Remove with a slotted spoon, and let any excess oil drain off before placing onto a rack or paper towel lined plate. Repeat until all the chicken has been fried.

Fry the chicken:

Juice the lemon(s) until you get ¼ cup juice. Slice a few thin rounds of lemon (about ⅛-inch/3mm thick), and zest the remainder so you have about 1 teaspoon. Slice the rounds into sixths, so you have small wedge slices. Add the juice, zest, and slices to a non-reactive/stainless steel saucepan over medium-high heat, along with the water, sugar, and salt. Bring to a simmer.

While the sauce is coming up to a simmer, reheat your oil to 350°F/175°C. Fry your chicken into the oil in 2 batches, re-frying each batch, maintaining the heat at at least 325°F/160°C for 2 minutes, or until crispy.

With the lemon sauce still simmering, slowly stir in the cornstarch slurry until the sauce is thick enough to coat a spoon. If the sauce thickens to this point before you add all of the slurry, don’t add the remainder; just discard it! You can do this while the chicken is frying for the second time.

Once all the chicken is fried, toss it into the sauce, and fold it in with 3-4 scooping motions, until the pieces are lightly coated. Plate and serve immediately! If you like, you can garnish with additional fresh lemon slices.

Make the lemon sauce & assemble the dish:

https://content.jwplatform.com/videos/zxk0dFfu.mp4

We're finally making Chinese lemon chicken recipe! A recipe we've got requests for over the years, our version is a delicious, refreshing alternative to the usual crispy sweet and sour chicken.

Lemon Chicken

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Chinese Lemon Chicken (Easy!)

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Top 6 chinese lemon chicken recipes from across the web

The most viewed chinese lemon chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chinese Lemon Chicken

Pressure Cooker Chinese Lemon Chick...

Chinese Lemon Chicken (Easy!)

Crispy Chinese Lemon Chicken

Chinese Lemon Chicken

Chinese Lemon Chicken

The most viewed chinese lemon chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine