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
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
- 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.
