Description
This Chinese Lemon Chicken recipe features crispy, golden fried chicken cutlets smothered in a tangy, sweet lemon sauce made from fresh lemon juice, sugar, and chicken broth. Perfectly balanced with a hint of savory butter and garnished with fresh green onions and lemon wedges, this dish is a delightful and flavorful meal that pairs wonderfully with steamed rice.
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
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 thin cutlets that will cook evenly and quickly.
- Prepare Dredging Stations: In one shallow bowl, whisk together the eggs, ½ teaspoon salt, and ½ teaspoon black pepper to create an egg wash. In another shallow bowl, blend the cornstarch and all-purpose flour to make the coating mixture.
- Dredge Chicken: Dip each chicken cutlet first into the egg mixture to coat fully, then dredge it thoroughly in the cornstarch and flour mixture, ensuring every piece is evenly covered for a crispy finish.
- Fry Chicken: Heat the olive oil in a large skillet over medium heat. Fry the chicken cutlets in batches, cooking until each side is golden brown and crispy. Once cooked, transfer the chicken to paper towels to drain excess oil.
- Make Lemon Sauce: Remove excess oil from the skillet, leaving just enough to melt the butter. Add the butter and let it melt completely. Stir in freshly squeezed lemon juice, granulated sugar, chicken broth, ¼ teaspoon salt, and cornstarch. Whisk continuously until the sauce thickens and becomes smooth.
- Assemble and Serve: Slice the fried chicken into thin strips for easier serving. Pour the warm lemon sauce over the chicken strips and toss to coat evenly. Garnish with chopped green onions and lemon wedges. Serve the lemon chicken hot alongside steamed rice for a complete meal.
Notes
- Ensure the chicken cutlets are thin for faster cooking and better crispiness.
- Control the heat while frying to avoid burning the coating; medium heat works best.
- If the lemon sauce thickens too much, thin with a little extra chicken broth or water.
- For a spicier twist, add a pinch of crushed red pepper flakes into the lemon sauce.
- This dish pairs wonderfully with steamed jasmine or basmati rice to soak up the lemon sauce.
