Description
Chinese Lemon Chicken is a deliciously crispy fried chicken dish coated in a tangy, glossy lemon sauce. Perfectly marinated and fried to golden perfection, this recipe balances the zestiness of fresh lemon juice with a slightly sweet, savory sauce, making it an irresistible entrée to serve with steamed rice or vegetables.
Ingredients
Scale
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
- â…› teaspoon white pepper
- 1 tablespoon cornstarch
Batter Option
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- â…› teaspoon baking powder
- â…› teaspoon white pepper
- Pinch turmeric powder (optional)
- ¼ teaspoon sesame oil
- ½ cup cold beer (mild lager preferred, or plain seltzer/club soda)
Crispy Coating Option
- ½ cup cornstarch
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- â…› teaspoon white pepper
- Pinch turmeric powder (optional)
- ¼ teaspoon sesame oil
Lemon Sauce
- Juice of 1 to 2 fresh lemons (about ¼ cup lemon juice)
- ½ lemon, sliced for garnish
- 1 teaspoon lemon zest
- â…“ cup water
- ¼ cup white granulated sugar
- ¼ teaspoon salt
- 1½ tablespoons cornstarch mixed into a slurry with 1½ tablespoons water
Frying Oil
- Neutral oil for frying (such as peanut, vegetable, or canola oil)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken chunks with Shaoxing wine, salt, garlic powder, sesame oil, white pepper, and 1 tablespoon cornstarch. Mix thoroughly to coat the chicken evenly and let it marinate for at least 15 minutes to absorb the flavors.
- Prepare the Batter: In a separate bowl, whisk together the flour, cornstarch, salt, baking powder, white pepper, turmeric powder if using, sesame oil, and cold beer (or seltzer/club soda) until smooth and well combined.
- Heat the Oil: Heat neutral oil in a deep pan or wok to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature for optimal frying.
- Fry the Chicken (Batter Option): Dip the marinated chicken pieces into the prepared batter, ensuring each piece is fully coated. Carefully fry the chicken in batches to avoid overcrowding the pan, cooking each batch for about 4-5 minutes until golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
- Alternative Crispy Coating: If not using the batter, mix cornstarch, flour, salt, white pepper, turmeric, and sesame oil in a bowl. Toss the marinated chicken in this dry mix until coated evenly, then fry as above until crispy and golden.
- 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.
- Thicken the Sauce: Stir in the cornstarch slurry prepared earlier and cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes. Remove the sauce from heat immediately to prevent burning.
- Coat the Chicken: Toss the fried chicken pieces in the lemon sauce until they are evenly coated with the tangy, glossy glaze.
- Garnish and Serve: Garnish the coated chicken with slices of lemon. Serve immediately alongside steamed rice or your favorite vegetables for a complete meal.
Notes
- For extra crispy chicken, ensure oil temperature remains steady at 350°F during frying.
- Adjust the amount of lemon juice to taste for more or less tanginess.
- Using cold beer or seltzer in the batter adds lightness and crispiness.
- Turmeric powder is optional but adds a subtle color and flavor.
- Marinating the chicken for longer than 15 minutes (up to 1 hour) can enhance the flavor even more.
- Drain fried chicken well to avoid sogginess when tossed in lemon sauce.
- This dish pairs wonderfully with steamed broccoli, snap peas, or jasmine rice.
