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Lemon Chicken

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Ingredients

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	2 boneless, skinless chicken breasts
	1/2 cup cornstarch
	1/2 cup all-purpose flour
	1/2 teaspoon salt
	1/4 teaspoon white pepper
	1 egg
	2 tablespoons water
	Oil for frying
	Lemon Sauce
	1/2 cup chicken broth
	1/4 cup fresh lemon juice
	2 tablespoons sugar (adjust to taste)
	1 tablespoon honey (optional)
	1 tablespoon soy sauce
	1 teaspoon rice vinegar
	1 teaspoon cornstarch (mixed with 2 tablespoons water)
	1 teaspoon lemon zest
	Sesame seeds and chopped green onions for garnish

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Lemon Chicken

Name: Lemon Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 Servings
Cuisine: Chinese
Ingredients: boneless, skinless chicken breasts: 2; cornstarch: 1/2 cup; all-purpose flour: 1/2 cup; salt: 1/2 teaspoon; white pepper: 1/4 teaspoon; egg: 1; water: 2 tablespoons; Oil for frying; chicken broth: 1/2 cup; fresh lemon juice: 1/4 cup; sugar (adjust to taste): 2 tablespoons; honey (optional): 1 tablespoon; soy sauce: 1 tablespoon; rice vinegar: 1 teaspoon; cornstarch (mixed with 2 tablespoons water): 1 teaspoon; lemon zest: 1 teaspoon; Sesame seeds and chopped green onions for garnish

Crispy fried chicken coated in a tangy, sweet lemon sauce

Features:

Cuisine:

Chinese

Chinese-style Lemon Chicken features crispy, golden-fried chicken coated in a tangy, slightly sweet lemon sauce. This dish is a popular takeout favorite, offering a perfect balance of crunch and citrusy zest.

30 minutes
Serves 3
Medium

Ingredients

2 boneless, skinless chicken breasts
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 egg
2 tablespoons water
Oil for frying
Lemon Sauce
1/2 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons sugar (adjust to taste)
1 tablespoon honey (optional)
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon cornstarch (mixed with 2 tablespoons water)
1 teaspoon lemon zest
Sesame seeds and chopped green onions for garnish

Directions

Chinese Lemon Chicken is a classic dish known for its crispy fried chicken pieces tossed in a vibrant, sweet-tart lemon sauce. The chicken is first coated in a light batter made from cornstarch and flour, then deep-fried to golden perfection. The sauce, made with fresh lemon juice, sugar, soy sauce, and a touch of honey, adds a glossy, citrusy glaze that enhances the crispy texture. Garnished with sesame seeds and green onions, this dish pairs wonderfully with steamed rice or stir-fried vegetables, making it a delightful balance of crispy, juicy, and tangy flavors.

Here’s an approximate nutritional breakdown for 1 serving (out of 3 servings) of the Chinese-style Lemon Chicken:

Calories	350-400 kcal
Protein	25-30g
Fat	18-22g
Saturated Fat	3-5g
Carbohydrates	25-30g
Fiber	1-2g
Sugar	10-12g
Sodium	600-800mg
Cholesterol	60-70mg

Note: These values may vary based on specific ingredients or portion sizes.

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Steps

1 Done	Prepare the Chicken 1. Cut the chicken into thin fillets or bite-sized pieces. 2. In a bowl, whisk the egg with 2 tablespoons of water. 3. In another bowl, mix cornstarch, flour, salt, and white pepper. 4. Dip the chicken into the egg mixture, then coat it with the flour mixture.
2 Done	Fry the Chicken 1. Heat oil in a deep pan or wok over medium-high heat. 2. Fry the chicken pieces until golden and crispy (about 3-4 minutes per side). 3. Remove and drain on a paper towel.
3 Done	Make the Lemon Sauce 1. In a pan, mix chicken broth, lemon juice, sugar, honey, soy sauce, and rice vinegar. 2. Bring to a simmer, then add the cornstarch slurry (cornstarch mixed with water). 3. Stir until the sauce thickens, then add the lemon zest.
4 Done	Combine & Serve 1. Toss the crispy chicken in the lemon sauce or drizzle it on top. 2. Garnish with sesame seeds and green onions. 3. Serve with steamed rice or stir-fried vegetables.

Xiao Chen

Hello! I’m Lily Chen, a passionate food lover and culinary artist from Shanghai, China. Cooking is my life, and I believe it’s a beautiful way to connect with my culture and the world around me. I grew up surrounded by the rich flavors of traditional Chinese cuisine, which sparked my love for cooking at a young age.