Description
This Chinese Lemon Chicken recipe offers a crispy, golden fried chicken coated in a tangy and glossy lemon sauce, perfect for a flavorful Asian-inspired meal. It features tender chicken pieces marinated with traditional seasonings, fried to perfection, and tossed in a vibrant lemon glaze, making it both delicious and visually appealing.
Ingredients
For the Chicken Marinade
- 1 pound boneless skinless chicken breast or thighs, cut into 1½ inch (4 cm) chunks
- 2 teaspoons Shaoxing wine
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon sesame oil
- ⅛ teaspoon white pepper
- 1 tablespoon cornstarch
For the Batter (Option 1)
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ⅛ teaspoon baking powder
- ⅛ teaspoon white pepper
- Pinch turmeric powder (optional)
- ¼ teaspoon sesame oil
- ½ cup cold beer (mild lager preferred, or plain seltzer/club soda)
For the Crispy Coating (Option 2)
- ½ cup cornstarch
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- Pinch turmeric powder (optional)
- ¼ teaspoon sesame oil
For the Lemon Sauce
- Juice of 1 to 2 fresh lemons (about ¼ cup lemon juice)
- ½ lemon, sliced for garnish
- 1 teaspoon lemon zest
- ⅓ cup water
- ¼ cup white granulated sugar
- ¼ teaspoon salt
- 1½ tablespoons cornstarch mixed into a slurry with 1½ tablespoons water
- Neutral oil for frying (such as peanut, vegetable, or canola oil)
Instructions
- Marinate the Chicken: In a bowl, combine chicken chunks with Shaoxing wine, salt, garlic powder, sesame oil, white pepper, and 1 tablespoon cornstarch. Mix well to ensure all pieces are coated evenly. Let it marinate for at least 15 minutes to develop flavor and tenderize the meat.
- Prepare the Batter (if using batter option): In a separate bowl, whisk together all-purpose flour, cornstarch, salt, baking powder, white pepper, turmeric powder if using, sesame oil, and cold beer or seltzer until you achieve a smooth, lump-free batter.
- Heat Oil for Frying: Pour enough neutral oil into a deep pan or wok and heat it to 350°F (175°C). Maintaining this temperature is crucial for achieving a crispy exterior while cooking the chicken properly.
- Fry the Chicken with Batter: Dip each piece of marinated chicken into the batter, allowing excess to drip off. Carefully place the pieces into the hot oil in batches to avoid overcrowding. Fry for about 4 to 5 minutes or until the chicken turns golden brown and is fully cooked through. Remove and drain on paper towels.
- Alternatively, Fry with Crispy Coating: For a different texture, toss the marinated chicken pieces in a mixture of cornstarch, flour, salt, white pepper, turmeric, and sesame oil. Fry in hot oil as above until crispy and cooked through, then drain on paper towels.
- Make the Lemon Sauce: In a small saucepan over medium heat, combine lemon juice, water, sugar, salt, and lemon zest. Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
- Thicken the Lemon Sauce: Stir in the cornstarch slurry slowly while constantly stirring. Continue cooking for 1 to 2 minutes until the sauce thickens and develops a glossy finish. Remove from heat once the desired consistency is achieved.
- Toss Chicken in Sauce: Place the fried chicken into a large bowl and pour the lemon sauce over it. Toss gently to coat each piece evenly with the tangy glaze.
- Garnish and Serve: Garnish the lemon chicken with fresh lemon slices. Serve immediately alongside steamed rice or vegetables for a complete meal.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blends.
- You can use either chicken breasts or thighs depending on preference, thighs will offer juicier meat.
- Ensure the oil temperature is maintained at 350°F to avoid greasy chicken.
- If you prefer less crispy chicken, reduce frying time slightly and monitor closely.
- The batter option gives a thicker, more tempura-style coating, while the dry coating offers a lighter crunch.
- Additional garnishes like chopped scallions or sesame seeds can add flavor and texture.
- Leftover lemon sauce can be stored in the refrigerator for up to 3 days and reheated gently.
