Lemon Chicken

Name: Lemon Chicken
Prep time: 30 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Chinese Menu
Ingredients: Chicken Breasts — 400g; Ginger — 1 tsp; Garlic — 1 clove; Spring Onion — 1; Light Soy Sauce — 1 tbsp; Shaoxing Wine — 1 tbsp; Egg — 1; Cornflour — 75g; Vegetable Oil — 300ml; Lemon Juice — 2 tbsp; Chicken Stock — 4 tbsp; Sugar — 2 tsp; Salt — ½ tsp; Cornflour — 1 tsp; Sesame Oil — 1 tsp

Chinese Lemon Chicken is a bright, refreshing departure from the heavier, savoury-style stir-fries. It is a dish defined by a high-contrast experience: the sharp, citrusy tang of a translucent yellow glaze cutting through a rich, golden-fried chicken breast. In many ways, it is the sophisticated, 'grown-up' cousin of Sweet & Sour Chicken.

Cuisines

Cooking Instructions

Preparation: 30 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Marinating the chicken overnight in the refrigerator allows the ginger, garlic, and Shaoxing wine flavours to penetrate deeply, though 20 minutes is sufficient if short on time.

Honey can be used instead of sugar in the lemon sauce for a richer, natural sweetness.

Tossing the egg-coated chicken pieces in a plastic bag with cornflour ensures a quick, even coating without mess.

Double-frying is the secret to ensuring the chicken batter stays extra-crispy and never goes soggy when tossed in the lemon glaze.

Prep and Marinate Chicken
Slice the skinless chicken breasts into bite-sized pieces. In a mixing bowl, combine the chicken with the grated ginger, crushed garlic, finely chopped spring onion, light soy sauce, and Shaoxing wine. Mix thoroughly and marinate for at least 20 minutes, or overnight in the refrigerator.

Prepare Lemon Sauce
In a small bowl, whisk together the fresh lemon juice, chicken stock, sugar, salt, and cornflour until smooth and combined.

Batter the Chicken
Beat the egg lightly and mix it directly into the marinated chicken, draining off any excess liquid. Place the cornflour into a plastic bag, add the chicken pieces, and shake vigorously to coat each piece evenly.

First Fry
Heat 300ml of vegetable oil in a pan over medium-high heat. Deep-fry the coated chicken in batches for 3 to 4 minutes, stirring constantly until light golden brown. Remove with a slotted spoon and drain on paper towels.

Second Fry for Crunch
Reheat the oil over high heat. Return all the chicken to the hot oil together and double-fry for 2 minutes until deeply golden brown and extra crispy. Remove and set aside, then pour off the oil and wipe the pan clean.

Glaze and Serve
Pour the prepared lemon sauce into the warm pan over medium heat, stirring continuously until thickened and glossy. Toss the crispy chicken into the sauce for just a few seconds to coat lightly, drizzle with sesame oil, and serve hot.