Chinese Lemon Chicken Recipe
If you’ve ever craved a dish that perfectly balances tangy brightness with crispy, tender chicken, this Chinese Lemon Chicken Recipe is going to be your new favorite. It’s a glorious harmony of textures and flavors—the golden, lightly breaded chicken cutlets drenched in a luscious, homemade lemon sauce that’s not too sweet and wonderfully zesty. This recipe feels like a warm hug on a plate and is surprisingly easy to make at home, turning your kitchen into a cozy Chinese bistro in just about 30 minutes. Trust me, once you try this Chinese Lemon Chicken Recipe, you’ll want to make it again and again.
Ingredients You’ll Need
The magic of this Chinese Lemon Chicken Recipe lies in its simplicity and the quality of each ingredient. From the tender chicken breasts to the fresh lemon juice that brightens the sauce, every component plays a crucial role in crafting this unforgettable dish.
- 3 large boneless, skinless chicken breasts: Choose fresh, firm chicken for juicy, tender cutlets.
- 2 large eggs: These help the coating stick perfectly to the chicken.
- ½ teaspoon salt: Enhances the natural flavor of the chicken and balances the sauce seasoning.
- ½ teaspoon black pepper: Adds a mild kick and depth to the flavor.
- 2 tablespoons olive oil: Provides a healthy fat for frying the chicken to golden perfection.
- ½ cup cornstarch: Creates that signature crispy, light coating.
- ¼ cup all-purpose flour: Blends with cornstarch for a perfectly even crust.
- 2 tablespoons unsalted butter: Adds richness and smoothness to the lemon sauce.
- ½ cup freshly squeezed lemon juice: The star of the dish, giving it that fresh and tangy zing.
- ¼ cup granulated sugar: Balances the tartness of the lemon juice with just the right amount of sweetness.
- ⅔ cup low-sodium chicken broth: Adds savory depth and a bit of moisture to the sauce.
- ¼ teaspoon salt: Adjusts the sauce to the perfect seasoning.
- 1 tablespoon cornstarch: This thickens the lemon sauce beautifully without any lumps.
- 2 green onions, chopped: Give a fresh, mild onion flavor and a pop of color as garnish.
- 1 lemon, cut into wedges: For serving and an extra burst of citrus aroma.
How to Make Chinese Lemon Chicken Recipe
Step 1: Butterfly the Chicken
Start by slicing each chicken breast in half lengthwise to create thin cutlets. This technique not only helps the chicken cook faster but also makes it easier for that crispy coating to shine through every bite.
Step 2: Prepare Your Dredging Stations
In one shallow bowl, whisk together the eggs, salt, and pepper—this mixture is what helps the coating adhere perfectly. In another bowl, combine the cornstarch and flour. Having these ready keeps your workflow smooth and mess-free.
Step 3: Coat the Chicken
Dip each sliced chicken piece into the egg wash, ensuring it’s fully coated, then dredge it thoroughly in the cornstarch and flour mixture. This double step guarantees that signature crunch and golden color during frying.
Step 4: Fry Until Golden and Crispy
Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets in batches, making sure not to overcrowd the pan, so each piece gets evenly crispy and golden brown. Once fried, set them on paper towels to drain any excess oil.
Step 5: Whip Up the Luscious Lemon Sauce
Wipe out any remaining excess oil from the pan, then melt the butter over medium heat. Stir in the freshly squeezed lemon juice, granulated sugar, chicken broth, salt, and the tablespoon of cornstarch mixed with a little water. Whisk continuously until the sauce thickens into a smooth, glossy glaze that will coat the chicken beautifully.
Step 6: Combine and Serve
Slice those crispy chicken cutlets into thin strips and toss them gently with the lemon sauce to ensure every piece is coated in tangy, flavorful goodness. Sprinkle chopped green onions on top and add lemon wedges on the side for an elegant finish.
How to Serve Chinese Lemon Chicken Recipe
Garnishes
Chopped green onions add a fresh, vibrant touch that complements the richness of the sauce perfectly, while lemon wedges invite your guests to personalize the citrus punch. Both make the dish look as good as it tastes!
Side Dishes
This Chinese Lemon Chicken Recipe pairs beautifully with fluffy white rice or fried rice, which soak up every bit of the delicious lemon sauce. For a lighter option, steamed vegetables like broccoli or snap peas build a wholesome, balanced meal.
Creative Ways to Present
For a fun twist, serve the chicken over a bed of crunchy Asian slaw for contrast or along with some crispy wonton chips on the side for an extra playful texture. You can even plate it atop noodles tossed lightly with sesame oil and scallions for a noodle bowl vibe.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though it’s rare!), place the chicken and sauce in an airtight container and refrigerate. It will keep well for up to 3 days, allowing you to enjoy this tangy delight even after the initial feast.
Freezing
For longer storage, freeze the chicken and sauce separately in freezer-safe containers. The chicken stays moist better this way, and you can thaw both overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over low-medium heat to maintain the crispiness of the chicken. Add a splash of water or broth to loosen up the sauce if it thickens too much during storage. Avoid microwaving directly for best texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add extra juiciness and a richer flavor while still working well with the crispy coating and lemon sauce.
How can I make this dish gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend and use cornstarch as usual. This adjustment keeps the coating delightful without gluten.
Is there a way to make the sauce less sweet?
Definitely. You can reduce the sugar slightly or add a pinch of salt or a splash of soy sauce to balance the sweetness according to your taste preferences.
Can I bake the chicken instead of frying?
While frying gives that traditional crispy crunch, you can bake the chicken coated with the flour and cornstarch mixture. Bake at 425°F (220°C) until golden and cooked through, but keep in mind the texture will be a bit different.
What should I serve with this Chinese Lemon Chicken Recipe for a complete meal?
Serve it alongside steamed jasmine rice or fried rice with a side of stir-fried vegetables to round out this meal with a wonderful mix of flavors and textures.
Final Thoughts
This Chinese Lemon Chicken Recipe is a delightful taste adventure that’s surprisingly easy and rewarding to make at home. Its crisp chicken paired with a zingy, luscious lemon sauce is pure comfort food with a bright twist. Whether you’re cooking for family, friends, or simply craving something delicious, this recipe is sure to become a beloved classic in your repertoire. Go ahead and dive into these joyful flavors—you’ll be so glad you did!
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Chinese Lemon Chicken Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Chinese Lemon Chicken recipe offers crispy, golden-brown chicken cutlets coated in a zesty, tangy lemon sauce. Perfectly balanced with a sweet and sour flavor, it makes a delightful main dish that pairs wonderfully with steamed rice. Ready in just 30 minutes, it’s a quick and satisfying meal for six servings.
Ingredients
Chicken and Coating
- 3 large boneless, skinless chicken breasts
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup cornstarch
- ¼ cup all-purpose flour
Sauce
- 2 tablespoons unsalted butter
- ½ cup freshly squeezed lemon juice
- ¼ cup granulated sugar
- ⅔ cup low-sodium chicken broth
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Garnish
- 2 green onions, chopped
- 1 lemon, cut into wedges
Instructions
- Butterfly Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets, ensuring even cooking and a crispier texture when fried.
- Prepare Dredging Stations: In one shallow bowl, whisk together the eggs, ½ teaspoon salt, and ½ teaspoon black pepper. In another bowl, combine ½ cup cornstarch and ¼ cup all-purpose flour.
- Dredge Chicken: Dip each chicken cutlet first into the egg mixture, allowing excess to drip off, then dredge it completely in the cornstarch and flour mixture, coating it fully for a crispy exterior.
- Fry Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry the coated chicken cutlets in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels to remove excess oil.
- Make Lemon Sauce: Remove excess oil from the skillet, leaving about 1 tablespoon. Add 2 tablespoons unsalted butter and let it melt over medium heat. Stir in ½ cup freshly squeezed lemon juice, ¼ cup granulated sugar, ⅔ cup low-sodium chicken broth, and ¼ teaspoon salt. In a small bowl, mix 1 tablespoon cornstarch with a little water to make a slurry, then whisk it into the skillet. Cook, stirring constantly, until the sauce thickens and becomes smooth.
- Assemble and Serve: Slice the fried chicken into thin strips, return to the skillet, and toss gently to coat them thoroughly in the lemon sauce. Garnish with chopped green onions and lemon wedges. Serve immediately, ideally with steamed rice.
Notes
- For extra crispiness, let the dredged chicken rest for 10 minutes before frying.
- You can substitute olive oil with vegetable or peanut oil for frying.
- Adjust sugar in the lemon sauce according to taste preference for sweetness.
- Ensure the lemon juice is freshly squeezed for the best flavor.
- Serve immediately to maintain the chicken’s crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
