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
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 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.
