Description
Zesty Chinese lemon chicken delights palates with its crispy, golden-brown exterior and tangy citrus glaze. Home cooks can easily recreate this restaurant-favorite dish, bringing authentic Asian flavors to their kitchen.
Ingredients
Scale
Protein:
- 600 grams (1.3 pounds) chicken breast, cut into roughly 3 centimeters cubes
- 2 tablespoons light soy sauce (for marinade)
- 1 tablespoon Chinese shaoxing wine (for marinade)
- 1 egg white, lightly whisked (for marinade)
Sauce and Seasonings:
- 1/2 cup chicken stock
- 1 1/2 tablespoons light soy sauce
- 3 tablespoons sugar
- 3 tablespoons lemon juice (juice of about 2 lemons)
- Finely grated zest of 1 lemon
- 2 teaspoons cornstarch, dissolved in 2 tablespoons water
- 2 garlic cloves, finely chopped
- 1 teaspoon finely grated ginger
Coating and Garnish:
- 1 cup plain flour
- Vegetable oil for frying
- 1 teaspoon sesame seeds
- Sliced spring onion (scallions) to serve
- Lemon slices to serve (optional)
Instructions
- Create a flavor-packed marinade by combining light soy sauce, Chinese shaoxing wine, and egg white with chicken pieces. Gently massage the mixture to ensure even coating, then let it rest for 20 minutes to absorb the seasonings.
- Prepare two separate sauce components: first, whisk together chicken stock, light soy sauce, and sugar in one bowl; second, blend freshly grated lemon zest with lemon juice in another bowl.
- Develop a textured coating by spreading flour in a large tray. Carefully transfer marinated chicken pieces into the flour, using hands to press and create an uneven, crispy exterior that will trap moisture.
- Heat vegetable oil in a wok or deep pan to 325F (165C). Test oil temperature by observing small bubbles around a wooden spoon. Carefully shake excess flour from chicken pieces before frying.
- Fry chicken in multiple batches, cooking each piece for approximately 3 minutes until achieving a golden-brown color and ensuring complete internal cooking. Remove and drain on absorbent paper towels to remove excess oil.
- In a clean pan, quickly sauté minced garlic and ginger for 10 seconds to release aromatic oils. Pour in the prepared chicken stock mixture, stirring until sugar dissolves completely.
- Incorporate lemon juice and zest into the simmering sauce. Add cornstarch mixture to create a glossy, slightly thickened consistency within 30 seconds.
- Gently fold fried chicken pieces into the vibrant sauce, ensuring each piece is evenly glazed. Transfer to a serving plate and garnish with toasted sesame seeds, sliced spring onions, and optional lemon slices for a fresh presentation.
Notes
- Marinate for Maximum Flavor: Let chicken sit in the marinade for the full 20 minutes to ensure deep flavor penetration and tender meat.
- Perfect Coating Technique: Press flour mixture firmly onto chicken to create a crispy, uneven texture that traps more sauce and provides extra crunch.
- Oil Temperature Matters: Use a thermometer if possible to maintain exact 325F oil temperature for perfectly crisp exterior without burning.
- Gluten-Free Adaptation: Swap wheat flour with cornstarch or rice flour to make the dish suitable for gluten-sensitive diners.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg