Chinese Lemon Chicken
This irresistible Chinese Lemon Chicken is better than your favorite takeout, made fresh at home! Crispy, golden chicken coated in a bright, slightly sweet and sticky lemon glaze that’s perfectly flavorful and totally delicious. It’s a quick and easy dinner the whole family will love!
Servings 4
Calories 376kcal
Ingredients
Chicken
- vegetable oil for frying
- 2 egg whites
- 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Lemon Sauce
- ¾ cup chicken broth low sodium
- ⅓ cup fresh lemon juice
- ¼ cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon lemon zest
- 1 tablespoon soy sauce low sodium
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
Optional Garnishes
- lemon slices
- thinly sliced green onions
- sesame seeds
Instructions
- In a large skillet or wok, heat vegetable oil to 350°F (about 1 inch deep).vegetable oil
- In a medium bowl, whisk egg whites until frothy. Add chicken pieces and toss to coat.2 egg whites, 1 ½ pounds boneless skinless chicken breasts
- In a separate bowl, mix cornstarch, flour, salt, and pepper.¼ cup cornstarch, ¼ cup all-purpose flour, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper
- Dredge the egg-coated chicken in the cornstarch mixture, shaking off excess.
- Fry chicken in batches until golden brown and crispy, about 3 to 4 minutes per batch. Transfer to a paper towel-lined plate.
- For the sauce, combine chicken broth, lemon juice, sugar, honey, lemon zest, and soy sauce in a saucepan over medium heat. In a separate bowl, stir together cornstarch and water to make a slurry and set aside.¾ cup chicken broth, ⅓ cup fresh lemon juice, ¼ cup granulated sugar, 2 tablespoons honey, 1 tablespoon lemon zest, 1 tablespoon soy sauce, 2 tablespoons cornstarch, 2 tablespoons water
- Bring sauce to a simmer, then stir in the slurry. Cook until sauce thickens, about 2-3 minutes.
- Remove from heat and stir in sesame oil.1 teaspoon sesame oil
- Toss fried chicken pieces in the warm lemon sauce until well coated.
- Garnish with lemon slices, green onions, and sesame seeds before serving, if desired.lemon slices, thinly sliced green onions, sesame seeds
Notes
Storage Information
Can I bake instead of fry? Yes, but the chicken won’t be as crispy. Bake at 400°F for 20 to 25 minutes, flipping halfway through, until golden and crispy.
Is it possible to make this in the air fryer? Skip the oil and air fry the coated chicken at 400°F for 10 to 12 minutes, flipping halfway through.
- Refrigerator: Chinese Lemon Chicken should be stored in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Reheat in a skillet over medium heat or in the air fryer for a few minutes to keep the chicken crispy.
- Freezer: Not recommended, as the fried coating can become soggy when defrosted.
Can I bake instead of fry? Yes, but the chicken won’t be as crispy. Bake at 400°F for 20 to 25 minutes, flipping halfway through, until golden and crispy.
Is it possible to make this in the air fryer? Skip the oil and air fry the coated chicken at 400°F for 10 to 12 minutes, flipping halfway through.
Tools and Equipment (affiliate links): Wok or Large Skillet | Glass Mixing Bowls | Whisk
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 376kcal | Carbohydrates: 40g | Protein: 39g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 930mg | Potassium: 711mg | Fiber: 1g | Sugar: 22g | Vitamin A: 55IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg
