Crispy Chicken with Lemon

This Chinese Lemon Chicken is perfect for home cooks craving crispy tender chicken with a bright and tangy sauce that feels like a restaurant takeout made right in your kitchen. It balances sweet and sour flavors with simple ingredients you likely have at hand making weeknight dinners more exciting.

I started making this after craving takeout but wanting to control ingredients and it quickly became my family's favorite on busy evenings.

Ingredients

• Chicken breasts: sliced thin for quick cooking and even crispy edges pick plump firm breasts fresh from your butcher or store
• Egg: adds moisture and binding so coating sticks well
• Kosher salt and black pepper: for basic seasoning enhance the natural chicken flavor
• Canola oil: for frying because it has a high smoke point keeping the crust light and crisp
• Cornstarch and flour mix: for the coating gives the perfect crunch
• Freshly squeezed lemon juice: is key for authentic tang avoid bottled if possible for brighter taste
• Sugar: balances the acidity in the sauce bringing harmony to every bite
• Water: thins the sauce to the ideal consistency

Instructions

Slice the Chicken:

Slice the chicken breasts in half lengthwise creating thinner pieces that cook evenly and crisp up nicely

Prepare the Coating and Egg Wash:

Whisk together the egg salt pepper and canola oil in a large bowl for the wet mix In another bowl combine the cornstarch and flour mix well to create a dry coating

Heat the Oil:

Warm canola oil in a large frying pan or wok over medium-high until hot but not smoking around 375 degrees is ideal

Coat the Chicken Pieces:

Dip each chicken piece into the egg mixture making sure it is fully coated then dredge generously in the flour cornstarch mixture pressing lightly to adhere

Fry the Chicken:

Fry the coated chicken pieces for 3 to 4 minutes per side until golden brown and crispy turning carefully so they cook evenly

Drain the Chicken:

Remove the fried pieces to a paper towel lined plate or wire rack to drain excess oil and maintain crispness

Make the Lemon Sauce:

In a separate pan mix lemon juice sugar and water heat gently stirring until sugar dissolves then simmer until slightly thickened

Combine Chicken and Sauce:

Place the crispy chicken pieces in the sauce toss gently to coat evenly making sure each piece is glossy and fully covered

Storage tips Store leftover chicken and sauce separately in airtight containers in the refrigerator Reheat the chicken in a non-stick pan over medium heat to keep the coating crisp rather than using a microwave The sauce can be reheated gently on the stove or microwaved

Ingredient swaps

Chicken thighs can be used if you prefer darker meat for juicier results Use honey or maple syrup in place of sugar for a different sweet profile Try arrowroot powder as an alternative to cornstarch if needed for thickening

Serving ideas

Serve over steamed white rice to soak up the sauce or toss into stir-fried noodles for a hearty meal Garnish with chopped green onions or toasted sesame seeds for extra flavor and texture Pair with steamed broccoli or snap peas to add freshness and color

Cultural or historical context

Lemon chicken is a popular dish in American Chinese cuisine blending sweet and sour flavors that don't usually appear together in traditional Chinese cooking This dish showcases American adaptations using citrus to brighten takeout favorites It highlights how home cooks can easily bring restaurant-style dishes to their own table

This lemon chicken recipe brings together a perfect balance of tangy sauce and crispy chicken for a satisfying meal.

Frequently Asked Recipe Questions

→ How do I achieve a crispy coating on the chicken?

Coating the chicken in a mix of cornstarch and flour after dipping in egg wash creates a crisp crust when fried. Ensure the oil is hot before frying to seal the crust quickly.

→ What is the best way to thicken the lemon sauce?

Whisking cornstarch with water into a slurry and adding it to the simmering sauce will thicken it gently without altering the tangy flavor.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used for a juicier texture; just slice them thinly and follow the same coating and frying steps.

→ Is there an alternative to canola oil for frying?

Vegetable oil, peanut oil, or any neutral oil with a high smoke point works well for frying to ensure crispiness.

→ How should I serve the dish for best results?

Serving the chicken immediately over steamed rice or noodles allows the crisp texture and lemon sauce to shine without becoming soggy.