Chinese Lemon Chicken | Marion’s Kitchen Recipe
This Chinese Lemon Chicken recipe features tender chicken breast pieces marinated, coated in a crispy flour crust, and fried to golden perfection. The chicken is then tossed in a tangy and sweet lemon sauce made with lemon juice, zest, soy sauce, and a touch of garlic and ginger, creating a vibrant and flavorful dish perfect for a weeknight dinner or entertaining guests.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
Chicken and Marinade
- 600g (1.3 lb) chicken breast, cut into roughly 3cm cubes
- 2 tbsp light soy sauce
- 1 tbsp Chinese shaoxing wine
- 1 egg white, lightly whisked
Sauce
- ½ cup chicken stock
- 1½ tbsp light soy sauce
- 3 tbsp sugar
- 3 tbsp lemon juice (juice of about 2 lemons)
- Finely grated zest of 1 lemon
- 2 garlic cloves, finely chopped
- 1 tsp finely grated ginger
- 2 tsp cornstarch, dissolved in 2 tbsp water
Coating and Frying
- 1 cup plain flour
- Vegetable oil for frying
Garnish
- 1 tsp sesame seeds
- Sliced spring onion (scallions) to serve
- Lemon slices to serve (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken cubes with light soy sauce, Shaoxing wine, and lightly whisked egg white. Mix thoroughly, breaking up the egg white, and let it marinate for 20 minutes to tenderize and flavor the chicken.
- Prepare Sauce Base: In another bowl, mix together chicken stock, light soy sauce, and sugar until the sugar dissolves and the mixture is well combined. Set aside for later use.
- Mix Lemon Components: In a separate small bowl, combine the lemon juice and finely grated lemon zest, preparing the fresh citrus flavor for the sauce.
- Coat the Chicken: Place the plain flour in a large tray or bowl. Add the marinated chicken pieces with the marinade liquid and use your hands to pat and press the flour onto the chicken pieces, creating a craggy, rough coating that will crisp nicely when fried.
- Fry the Chicken: Fill a wok or saucepan with vegetable oil to about one-third capacity and heat over high heat. The oil should reach approximately 325°F (165°C), or test by dipping a wooden spoon to see small bubbles form around it. Shake off excess flour from the chicken and fry in 2 to 3 batches for about 3 minutes or until the chicken is golden brown and cooked through. Remove and drain on kitchen paper.
- Cook the Sauce and Combine: Using a clean wok or pan over medium-high heat, add 1 tablespoon of vegetable oil and sauté the garlic and ginger for about 10 seconds until fragrant. Pour in the chicken stock mixture and cook for 2-3 minutes until the sugar dissolves completely. Stir in the lemon juice and zest, then simmer for 30 seconds. Add the dissolved cornstarch mixture and cook for another 30 seconds until the sauce thickens slightly. Toss in the fried chicken pieces and mix well to coat evenly with the lemon sauce.
- Serve and Garnish: Transfer the coated chicken to a serving plate. Sprinkle with sesame seeds and sliced spring onions. Add lemon slices on the side if desired for an extra fresh citrus touch.
Notes
- Ensure the oil temperature is around 325°F (165°C) for perfect frying to achieve a crispy coating without burning.
- Do not overcrowd the pan when frying the chicken; cook in batches to maintain oil temperature and ensure even cooking.
- Use fresh lemon juice and zest for the best flavor in the sauce.
- The cornstarch slurry helps to thicken the sauce quickly; cook it just until slightly thickened to avoid a gluey texture.
- Leftover lemon chicken can be stored in the fridge and gently reheated in a pan but the coating will be less crispy.
Keywords: Chinese lemon chicken, fried chicken, lemon chicken recipe, crispy lemon chicken, chicken with lemon sauce, easy Chinese dinner
