Crispy Chinese Lemon Chicken
This easy-to-make recipe for crispy Chinese lemon chicken is sticky-sweet, sour, and tangy with an irresistible crunch factor.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs chicken breast (boneless, skinless)
- 1 egg
- 1 tbsp vegetable oil
- 1 tsp soy sauce
- 2 tsp cornstarch
- 1 tsp kosher salt
- 1/4 tsp white pepper
- 1/3 cup flour
- 2 tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/3 cup water
- 2 tbsp vegetable oil
- 1/2 cup chicken stock
- 1/4 cup honey
- 2 tbsp lemon zest
- 1/4 cup lemon juice
- 2 tbsp corn syrup
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 2 tbsp ketchup
- 2 cloves garlic (minced)
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1 tbsp water
- 1 tbsp cornstarch
- 1 lemon (sliced into rings)
- 4 green onions (chopped fine)
- steamed jasmine rice
Instructions
- 1
Cut each chicken breast into 4 equal pieces. In a large bowl mix together the marinade ingredients. Toss the chicken in the marinade, cover with wrap and marinate for 30 minutes.
- 2
Heat 1 1/2 inches of oil in deep skillet or wok to 350°F.
- 3
In a large bowl mix together the batter ingredients. Transfer drained chicken (reserve marinade) to the batter bowl, tossing to mix together.
- 4
Add the reserved marinade and all of the Sauce ingredients (except the water and cornstarch) to a saucepan and bring to a boil, stirring. In a small bowl mix the water and cornstarch together. Stir into the sauce. This will thicken in a few seconds. Cover and turn heat off.
- 5
Fry chicken in batches, don't over crowd the pan, and cook 3-4 minutes, turning until both sides are golden brown. Drain on paper towel lined baking sheet or platter. Turn heat up to reach 375°F and add all chicken back into the oil. Fry, tossing chicken, for 2-3 minutes.
- 6
Remove chicken, drain on paper towels again. Slice each chicken piece into 2-3 pieces and arrange on platter with lemon slices. Pour warm sauce on top and garnish with green onions. Serve with steamed jasmine rice, or rice of choice.