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
Scale
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
