If you’ve ever craved a bright, zesty dish that perfectly balances crispy chicken with a tangy, sweet sauce, you’re going to adore this Chinese Lemon Chicken Recipe. It’s a vibrant meal that brings together tender, golden-brown chicken cutlets with a luscious lemon sauce that wakes up every bite. This recipe is comfort food with a sophisticated twist, easy enough for a weeknight dinner yet impressive enough for guests. Once you try this Chinese Lemon Chicken Recipe, it might just become your go-to for whenever you want that perfect harmony of crispy texture and citrusy bliss.
Ingredients You’ll Need
Every great dish starts with simple ingredients that each have a big job to do. For this Chinese Lemon Chicken Recipe, the combination of fresh chicken, bright lemon, and pantry staples like cornstarch and chicken broth come together to create the dish’s signature crispy bite and luscious sauce.
- 3 large boneless, skinless chicken breasts: The star protein, sliced to ensure quick cooking and maximum crispiness.
- 2 large eggs: Used to help the coating stick to the chicken, locking in moisture.
- ½ teaspoon salt: Enhances flavor throughout the chicken and sauce.
- ½ teaspoon black pepper: Adds just a subtle kick to balance the sweet lemon.
- 2 tablespoons olive oil: For frying the chicken to golden perfection without overpowering the flavors.
- ½ cup cornstarch: Creates that irresistible crispy crust on the chicken.
- ¼ cup all-purpose flour: Blended with cornstarch for a light, crunchy coating.
- 2 tablespoons unsalted butter: Adds richness to the tangy lemon sauce.
- ½ cup freshly squeezed lemon juice: The soul of the dish providing bright citrusy freshness.
- ¼ cup granulated sugar: Balances the tartness of the lemon juice with sweetness.
- â…” cup low-sodium chicken broth: Gives the sauce body and depth without overwhelming saltiness.
- ¼ teaspoon salt: Fine-tunes the seasoning of the lemon sauce.
- 1 tablespoon cornstarch: For thickening the lemon sauce to the perfect consistency.
- 2 green onions, chopped: A fresh, subtle crunch and color as garnish.
- 1 lemon, cut into wedges: Adds a fresh zest at serving and makes the plate pop.
How to Make Chinese Lemon Chicken Recipe
Step 1: Butterfly the Chicken
Begin by slicing each chicken breast in half lengthwise to create thinner cutlets. This step ensures they cook quickly and evenly, giving you that tender meat encased in a crunchy shell.
Step 2: Prepare the Dredging Stations
In one shallow bowl, whisk the eggs with ½ teaspoon salt and ½ teaspoon black pepper to season the chicken thoroughly. In a separate bowl, mix the cornstarch and all-purpose flour; this dry mixture will help form the crispy coating every bite needs.
Step 3: Dredge the Chicken
Dip each chicken cutlet first into the egg mixture, letting any excess drip off, then thoroughly coat with the cornstarch and flour blend. Making sure the chicken is fully coated is key to achieving that perfect crunch when fried.
Step 4: Fry the Chicken
Heat olive oil in a large skillet over medium heat; the oil should be hot but not smoking. Fry the coated chicken in batches, turning once until golden brown and crispy on both sides. Then, set them aside on paper towels to drain any excess oil.
Step 5: Make the Lemon Sauce
Carefully remove extra oil from the skillet, leaving just a bit for flavor. Melt the butter, then add freshly squeezed lemon juice, sugar, low-sodium chicken broth, a pinch of salt, and cornstarch whisked into a slurry. Stir constantly until the sauce thickens and becomes smooth, delivering that perfect tangy glaze.
Step 6: Assemble and Serve
Slice the crispy chicken into thin strips and drizzle the lemon sauce right over the top, tossing gently to coat each piece evenly. Sprinkle with chopped green onions for a fresh finish and serve with lemon wedges for an added pop of citrus.
How to Serve Chinese Lemon Chicken Recipe
Garnishes
Fresh chopped green onions not only add a mild onion flavor but brighten the look of this dish. Lemon wedges on the side encourage everyone to add an extra spritz of fresh lemon if they want to tune up the tanginess. These simple garnishes elevate the dish’s presentation and refresh the palate.
Side Dishes
This Chinese Lemon Chicken Recipe pairs beautifully with steamed white or jasmine rice, soaking up every bit of the luscious lemon sauce. For a balanced meal, serve alongside steamed broccoli or snow peas for a crisp bite and lovely color contrast.
Creative Ways to Present
For a fun twist, try serving the lemon chicken over crispy fried rice or quinoa to add some texture. You can also place the chicken strips on a bed of fresh, crunchy Asian slaw for a refreshing, lighter option that’s bursting with flavors and textures.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store leftover lemon chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making for an easy second meal or next-day lunch.
Freezing
While the lemon sauce can be frozen separately in a freezer-safe container for up to 2 months, it’s best to freeze the fried chicken strips wrapped tightly in plastic wrap and foil to maintain their texture. Thaw overnight in the fridge before reheating.
Reheating
To keep the chicken crispy, reheat in an oven or toaster oven at 350°F until warmed through, about 10-15 minutes. Reheat the lemon sauce gently on the stove and combine just before serving to keep that fresh vibrant flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer a juicier texture and will work well in this recipe. Just make sure to butterfly and thinly slice them to ensure even cooking.
Is cornstarch necessary for the coating?
Cornstarch is key to achieving the signature crunch of Chinese lemon chicken. It creates a lighter, crispier crust compared to flour alone, so I highly recommend using it as directed.
Can I make the lemon sauce ahead of time?
Yes, you can make the lemon sauce a day ahead and store it in the fridge. Just warm it gently before tossing with the chicken to keep that vibrant citrus flavor fresh.
How can I make this recipe gluten-free?
Switch the all-purpose flour for a gluten-free flour blend and ensure your chicken broth and other ingredients are gluten-free. Cornstarch is naturally gluten-free, so the coating will still be wonderfully crispy.
What can I substitute for chicken broth?
If you don’t have chicken broth on hand, vegetable broth or even water with a bit of soy sauce can work in a pinch to maintain flavor balance in the lemon sauce.
Final Thoughts
This Chinese Lemon Chicken Recipe is genuinely a triumph of flavor and texture that feels both special and wonderfully approachable. The crispy chicken paired with that zingy, sweet lemon sauce is a combo that delights every time. I encourage you to give this recipe a try soon — I promise it’ll brighten up your dinner table and become a household favorite in no time!
Print
Chinese Lemon Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Chinese Lemon Chicken recipe features tender, crispy chicken cutlets coated in a tangy and sweet lemon sauce. Perfectly fried to golden perfection and served with fresh lemon wedges and green onions, this dish offers a delightful balance of flavors ideal for a quick and satisfying meal.
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
Lemon Sauce
- 2 tablespoons unsalted butter
- ½ cup freshly squeezed lemon juice
- ¼ cup granulated sugar
- â…” 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 for quick and even cooking.
- Prepare Dredging Stations: In one shallow bowl, whisk together eggs, ½ teaspoon salt, and ½ teaspoon black pepper. In a second bowl, combine ½ cup cornstarch and ¼ cup all-purpose flour.
- Dredge Chicken: Dip each chicken cutlet first into the egg mixture, then dredge thoroughly in the cornstarch and flour mixture to fully coat.
- 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 on both sides. Remove and drain on paper towels to remove excess oil.
- Make Lemon Sauce: After removing excess oil from the skillet, melt 2 tablespoons unsalted butter in the same pan. Add ½ cup freshly squeezed lemon juice, ¼ cup granulated sugar, ⅔ cup low-sodium chicken broth, ¼ teaspoon salt, and 1 tablespoon cornstarch. Whisk continuously until the sauce thickens and becomes smooth.
- Assemble and Serve: Slice the fried chicken into thin strips and return to the skillet with the lemon sauce, tossing to coat evenly. Garnish with chopped green onions and lemon wedges. Serve immediately with a side of rice for a complete meal.
Notes
- To ensure crispiness, avoid overcrowding the skillet when frying the chicken.
- Use freshly squeezed lemon juice for the best bright and tangy flavor in the sauce.
- Adjust sugar in the sauce to your taste preference, adding more for a sweeter sauce.
- Serve immediately after tossing chicken in the lemon sauce to maintain the crispy texture.
