Lemon Chicken
Crispy fried chicken glazed in a bright, tangy lemon sauce with a perfect balance of sweet and sour. A restaurant-quality Chinese takeout favorite that's simple to make at home.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
- 1.5 lbs Chicken breast
- ½ cup Cornstarch
- ¼ cup All-purpose flour
- ½ tsp Salt
- ¼ tsp White pepper
- 2 cups Vegetable oil
- ½ cup Fresh lemon juice
- ½ cup Sugar
- ¼ cup Water
- 1 tbsp Soy sauce
- 1.5 tbsp Cornstarch
- 1 tbsp Lemon zest
- 2 clove Garlic, minced
- 2 tbsp Green onions, chopped
- 4 slice Lemon slices
Instructions
- 1
Cut chicken breasts into 1.5-inch bite-sized pieces.
- 2
In a bowl, combine cornstarch, flour, salt, and white pepper.
- 3
Coat chicken pieces evenly in the cornstarch mixture.
- 4
In a small bowl, whisk together lemon juice, sugar, water, soy sauce, cornstarch, lemon zest, and garlic.
- 5
Heat oil in a large wok or skillet to 350°F. Working in batches, fry chicken pieces 4–5 minutes until golden and crispy. Drain on paper towels.
- 6
Pour all but 1 tablespoon oil from the wok. Heat remaining oil over medium heat.
- 7
Pour lemon sauce mixture into the wok. Stir constantly 2–3 minutes until thickened and glossy.
- 8
Return fried chicken to the wok and toss gently to coat in sauce. Cook 1 minute.
- 9
Transfer to a serving platter and garnish with green onions and lemon slices. Serve immediately over steamed rice.
Tools you’ll need
- 12-inch wok or large skillet
- Meat thermometer or deep-fry thermometer
- Small mixing bowl
- Measuring cups and spoons
- Paper towels
- Whisk
- Slotted spoon or wire skimmer
- Cutting board
- Chef's knife
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