Description
This Chinese Lemon Chicken recipe features tender, juicy chicken pieces coated in a light, crispy batter and tossed in a tangy, glossy lemon sauce. Perfectly balanced with the zest and juice of fresh lemons, it’s a vibrant dish ideal for a quick weeknight dinner or an impressive meal for guests.
Ingredients
Scale
For the Chicken Marinade
- 1 pound boneless skinless chicken breast or thighs, cut into 1½ inch (4 cm) chunks
- 2 teaspoons Shaoxing wine
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon sesame oil
- â…› teaspoon white pepper
- 1 tablespoon cornstarch
For the Batter Option
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- â…› teaspoon baking powder
- â…› teaspoon white pepper
- Pinch turmeric powder (optional)
- ¼ teaspoon sesame oil
- ½ cup cold beer (mild lager preferred, or plain seltzer/club soda)
For the Crispy Coating Option
- ½ cup cornstarch
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- â…› teaspoon white pepper
- Pinch turmeric powder (optional)
- ¼ teaspoon sesame oil
For Frying
- Neutral oil for frying (such as peanut, vegetable, or canola oil)
For the Lemon Sauce
- Juice of 1 to 2 fresh lemons (about ¼ cup lemon juice)
- ½ lemon, sliced for garnish
- 1 teaspoon lemon zest
- â…“ cup water
- ¼ cup white granulated sugar
- ¼ teaspoon salt
- 1½ tablespoons cornstarch mixed into a slurry with 1½ tablespoons water
Instructions
- Marinate the Chicken: In a bowl, combine the chicken chunks with Shaoxing wine, salt, garlic powder, sesame oil, white pepper, and 1 tablespoon cornstarch. Mix well to coat evenly and allow the chicken to marinate for at least 15 minutes to absorb flavors.
- Prepare the Batter (optional): In a separate bowl, whisk together the flour, cornstarch, salt, baking powder, white pepper, turmeric powder (if using), sesame oil, and cold beer or seltzer until you get a smooth batter. This provides a light, crispy coating.
- Heat Frying Oil: Heat a deep pan or wok with a neutral oil such as peanut, vegetable, or canola oil to 350°F (175°C). Proper oil temperature is crucial for crispy, non-greasy chicken.
- Fry Chicken in Batter: Dip the marinated chicken pieces into the prepared batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
- Alternative Coating Method: If you prefer a dry crispy coating, mix cornstarch, flour, salt, white pepper, turmeric (optional), and sesame oil in a bowl, then toss the marinated chicken thoroughly in this mixture before frying as above.
- Make Lemon Sauce: In a small saucepan over medium heat, combine the lemon juice, water, sugar, salt, and lemon zest. Bring to a gentle boil, stirring occasionally to dissolve sugar.
- Thicken the Sauce: Stir in the prepared cornstarch slurry into the lemon mixture, continuing to cook while stirring constantly until the sauce thickens and becomes glossy, about 1-2 minutes. Remove from heat.
- Toss Chicken in Sauce: Immediately toss the fried chicken pieces in the lemon sauce until they are fully coated in the sticky, tangy glaze.
- Garnish and Serve: Garnish with lemon slices and serve immediately. This dish pairs beautifully with steamed rice or a side of vegetables for a complete meal.
Notes
- Use fresh lemon juice for the best flavor impact in the sauce.
- You can choose between a wet batter or dry coating for the chicken depending on your texture preference.
- Maintain oil temperature at 350°F for optimal frying to prevent sogginess or burning.
- Shaoxing wine contributes authentic Chinese flavor but can be substituted with dry sherry if unavailable.
- Serving suggestion: pair with steamed jasmine rice and stir-fried greens for a balanced meal.
