If you have ever craved a dish that combines crispy, golden-brown chicken with a tangy, sweet citrus punch, then you’re going to fall head over heels for this Chinese Lemon Chicken Recipe. It’s a beloved classic that brightens up any dinner table with its vibrant lemon sauce and satisfyingly crisp chicken cutlets. Whether you’re cooking for your family or impressing guests, this recipe delivers that perfect balance of flavors and textures that will have everyone asking for seconds.
Ingredients You’ll Need
This Chinese Lemon Chicken Recipe keeps things wonderfully simple, allowing each ingredient to shine while coming together harmoniously. From the tender chicken to the zesty lemon sauce, every component plays a crucial role in achieving that irresistible flavor and delightful texture.
- 3 large boneless, skinless chicken breasts: Sliced to ensure quick, even cooking and tender results.
- 2 large eggs: Acts as a binding agent to help the coating stick to the chicken.
- ½ teaspoon salt: Enhances the natural flavor of the chicken and balances the sauce’s sweetness.
- ½ teaspoon black pepper: Adds a subtle kick to the seasoning mix.
- 2 tablespoons olive oil: For frying, bringing out a golden crispiness without overpowering flavors.
- ½ cup cornstarch: Gives the chicken that irresistible crispy coating that stays crunchy.
- ¼ cup all-purpose flour: Mixed with cornstarch for perfect texture in the batter.
- 2 tablespoons unsalted butter: Adds richness to the lemon sauce, smoothing its sharpness.
- ½ cup freshly squeezed lemon juice: The star ingredient that delivers vibrant citrus brightness.
- ¼ cup granulated sugar: Balances the sourness to create that classic sweet-tart flavor.
- ⅔ cup low-sodium chicken broth: Adds depth and a savory undertone to the sauce.
- ¼ teaspoon salt: Fine-tunes the seasoning.
- 1 tablespoon cornstarch: Used to thicken the luscious lemon sauce perfectly.
- 2 green onions, chopped: Fresh garnish that adds color and a mild onion crunch.
- 1 lemon, cut into wedges: For an extra burst of freshness at serving.
How to Make Chinese Lemon Chicken Recipe
Step 1: Butterfly Chicken
Start by slicing your chicken breasts in half lengthwise to create thinner cutlets. This not only helps them cook quickly and evenly but also makes every bite tender and juicy.
Step 2: Prepare Dredging Stations
In a shallow bowl, whisk together the eggs, salt, and pepper. In another bowl, combine the cornstarch and flour. These two stations will help you achieve a crispy coating that clings beautifully to each piece of chicken.
Step 3: Dredge Chicken
Dip each chicken cutlet into the egg mixture, making sure it’s well coated, then dredge it thoroughly in the cornstarch-flour mix. This double step ensures a perfect crispy crust once fried.
Step 4: Fry Chicken
Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets in batches until they are irresistibly golden brown and crispy. Place the cooked chicken on paper towels to drain any excess oil—this step is key to keeping them crunchy.
Step 5: Make Lemon Sauce
Carefully remove the excess oil from the skillet, then add butter and let it melt. Stir in freshly squeezed lemon juice, granulated sugar, chicken broth, salt, and cornstarch, whisking the mixture continuously until the sauce thickens and becomes silky smooth.
Step 6: Assemble and Serve
Slice the fried chicken into thin strips to make it easier to enjoy and blend with the sauce. Pour the tangy lemon sauce over the chicken and toss gently to coat every crispy piece. Top it off with chopped green onions and fresh lemon wedges for a beautiful finishing touch.
How to Serve Chinese Lemon Chicken Recipe
Garnishes
Chopped green onions add not only a pop of color but also a mild, fresh bite that balances out the richness of the sauce. Lemon wedges are perfect for diners who love an extra burst of citrusy brightness with each bite.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or fluffy white rice to soak up all that zesty lemon sauce. For a fresher balance, light stir-fried vegetables or a crunchy Asian slaw make excellent companions.
Creative Ways to Present
If you want to impress, serve your Chinese Lemon Chicken on a bed of fluffy rice garnished with finely sliced green onions and lemon zest. For a fun twist, use mini lettuce cups to create bite-sized chicken wraps, perfect for a party appetizer or casual family dinner.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chinese Lemon Chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible, to preserve the crispy texture of the chicken until reheating.
Freezing
While the chicken can be frozen after frying, the sauce doesn’t freeze as well due to its citrus base. For best results, freeze the cooked chicken pieces in a single layer on a baking sheet, then transfer them to a sealed freezer bag for up to 2 months.
Reheating
To reheat and maintain crispiness, warm the chicken strips on a wire rack in a preheated oven at 350°F (175°C) for about 10 minutes. Reheat the lemon sauce gently on the stovetop and pour it over the chicken just before serving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add even more juiciness and flavor, but be sure to slice them thinly for even cooking.
How can I make the lemon sauce less sweet?
Reduce the amount of sugar slightly or add a bit more lemon juice to bump up the tartness according to your taste preferences.
Is this recipe gluten-free?
To make this Chinese Lemon Chicken Recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend and ensure your chicken broth is gluten-free.
Can I bake the chicken instead of frying it?
Yes! For a healthier option, bake the coated chicken in a preheated oven at 400°F (200°C) until golden and cooked through, flipping halfway for even crispness.
What’s the best way to get the sauce thick and glossy?
Make sure to whisk the cornstarch slurry thoroughly into the sauce and cook it until it becomes translucent and thick enough to coat the back of a spoon.
Final Thoughts
There’s something truly special about mastering this Chinese Lemon Chicken Recipe that turns a simple weeknight meal into a delightful feast. Its perfect harmony of crisp chicken and luscious lemon sauce is sure to become a beloved addition to your recipe collection. Give it a try—you won’t regret the smile it brings to your dinner table.
Print
Chinese Lemon Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Chinese Lemon Chicken recipe delivers crispy, golden chicken cutlets drenched in a tangy, sweet lemon sauce. With a perfect balance of zesty lemon juice, sugar, and savory chicken broth, this dish is quick to prepare and ideal for a flavorful weeknight dinner. The chicken is lightly battered, fried to perfection, and topped with a luscious lemon sauce garnished with green onions and fresh lemon wedges.
Ingredients
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
- ⅔ 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 chicken breasts in half lengthwise to create thinner cutlets, which will cook more evenly and quickly.
- Prepare Dredging Stations: In one shallow bowl, whisk together the eggs, salt, and pepper. In another bowl, combine the cornstarch and all-purpose flour.
- Dredge Chicken: Dip each chicken cutlet first into the egg mixture, then dredge thoroughly in the flour and cornstarch mixture to fully coat the chicken for a crispy exterior.
- Fry Chicken: Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets in batches until they are golden brown and crispy on both sides. Remove and drain on paper towels to eliminate excess oil.
- Make Lemon Sauce: Remove any excess oil from the skillet, then add butter and let it melt. Stir in lemon juice, granulated sugar, chicken broth, salt, and cornstarch. Whisk continuously until the sauce thickens and becomes smooth.
- Assemble and Serve: Slice the fried chicken into thin strips. Pour the lemon sauce over the chicken and toss gently to coat. Garnish with chopped green onions and lemon wedges. Serve immediately, ideally with steamed rice.
Notes
- For an extra crispy texture, let the coated chicken rest for 10 minutes before frying.
- You can substitute olive oil with vegetable or canola oil for frying.
- Adjust the sweetness of the lemon sauce to taste by adding more or less sugar.
- Serve this dish with steamed jasmine or basmati rice to soak up the delicious lemon sauce.
- Leftover chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 2 days.
