Why order take-out when you can whip up this Better Than Take-Out Chinese Lemon Chicken at home? This dish features tender, crispy fried chicken pieces coated in a tangy, sweet lemon sauce that’s bursting with fresh citrus flavor. Perfect for dinner or a special occasion, this recipe is easy to follow and packed with restaurant-quality taste.
Ingredients:
For the Chicken:
- 500 g boneless, skinless chicken breast, cut into bite-sized pieces
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cold water (adjust for batter consistency)
- Vegetable oil (for frying)
For the Lemon Sauce:
- ½ cup fresh lemon juice (from about 2 lemons)
- ½ cup chicken broth
- ¼ cup sugar
- 2 tablespoons soy sauce (low sodium)
- 1 teaspoon cornstarch (for thickening)
- 1 tablespoon water (for cornstarch slurry)
- 2 tablespoons fresh lemon zest
- 1 tablespoon rice vinegar (optional for extra tang)
For Garnish (Optional):
- 1 tablespoon sesame seeds
- 1-2 tablespoons chopped green onions (scallions)
Instructions:
- Mix the Batter: In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water while stirring until the batter reaches a thick, smooth consistency.
- Coat the Chicken: Add the chicken pieces to the batter and ensure they are evenly coated.
- Fry the Chicken: Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the battered chicken pieces in batches until golden brown and crispy, about 3-4 minutes per side.
- Prepare the Sauce Base: In a small saucepan, combine lemon juice, chicken broth, sugar, soy sauce, and lemon zest.
- Enhance the Sauce: In a separate bowl, combine the cornstarch with water to create a smooth mixture. Slowly pour the mixture into the sauce while stirring constantly. Let it cook for 2-3 minutes until the sauce reaches your desired thickness. For a tangy twist, add a splash of rice vinegar if you like.
- Coat the Chicken: Place the fried chicken in a large bowl. Pour the lemon sauce over the chicken and toss gently to coat each piece evenly.
- Garnish and Enjoy: Transfer to a serving dish and garnish with sesame seeds and chopped green onions, if desired.
Conclusion:
This Better Than Take-Out Chinese Lemon Chicken offers a crispy, tangy, and savory delight that will leave everyone asking for seconds. With a perfect balance of sweet and sour flavors, it’s a dish that’s sure to elevate your home-cooked meals.
Better Than Take-Out Chinese Lemon Chicken
Acrispy fried chicken dish coated in a zesty lemon sauce, perfect for recreatingtake-out flavors at home.
Ingredients
For the Chicken:
- 500 g boneless skinless chicken breast, cut into bite-sized pieces
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cold water adjust for batter consistency
- Vegetable oil for frying
For the Lemon Sauce:
- ½ cup fresh lemon juice from about 2 lemons
- ½ cup chicken broth
- ¼ cup sugar
- 2 tablespoons soy sauce low sodium
- 1 teaspoon cornstarch for thickening
- 1 tablespoon water for cornstarch slurry
- 2 tablespoons fresh lemon zest
- 1 tablespoon rice vinegar optional for extra tang
For Garnish Optional:
- 1 tablespoon sesame seeds
- 1-2 tablespoons chopped green onions scallions
Instructions
- Mix the Batter: In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water while stirring until the batter reaches a thick, smooth consistency.
- Coat the Chicken: Add the chicken pieces to the batter and ensure they are evenly coated.
- Fry the Chicken: Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the battered chicken pieces in batches until golden brown and crispy, about 3-4 minutes per side.
- Prepare the Sauce Base: In a small saucepan, combine lemon juice, chicken broth, sugar, soy sauce, and lemon zest.
- Enhance the Sauce: In a separate bowl, combine the cornstarch with water to create a smooth mixture. Slowly pour the mixture into the sauce while stirring constantly. Let it cook for 2-3 minutes until the sauce reaches your desired thickness. For a tangy twist, add a splash of rice vinegar if you like.
- Coat the Chicken: Place the fried chicken in a large bowl. Pour the lemon sauce over the chicken and toss gently to coat each piece evenly.
- Garnish and Enjoy: Transfer to a serving dish and garnish with sesame seeds and chopped green onions, if desired.