Chinese Lemon Chicken: A Delicious and Tangy Delight

Introduction

Chinese Lemon Chicken is a popular dish that features tender pieces of chicken in a flavorful, tangy lemon sauce. This dish strikes a perfect balance between sweet, sour, and savory notes, making it a favorite among many. Served with steamed rice or stir-fried vegetables, it’s often found on the menu in Chinese-American restaurants but can also be easily made at home with simple ingredients.

The History of Chinese Lemon Chicken

Lemon chicken is a dish that combines traditional Chinese cooking techniques with Western influences, making it a perfect example of Chinese-American cuisine. The dish likely originated in the 20th century, particularly in the U.S., as Chinese immigrants adapted traditional recipes to suit local tastes. Its zesty lemon flavor, paired with crispy chicken, became a beloved option for many diners seeking a lighter yet satisfying meal.

Ingredients Breakdown

Chicken Breast or Thighs: The chicken is typically the star of the dish. Boneless skinless chicken breasts or thighs are used for their tenderness and ability to absorb flavors.
Lemon: The juice and zest of fresh lemons provide the tangy citrus flavor that defines the dish.
Cornstarch: Used to coat the chicken, creating a crispy texture when fried.
Soy Sauce: Adds a salty umami flavor to balance the sweetness and tanginess.
Sugar: Enhances the sweetness of the sauce and balances the tartness of the lemon.
Rice Vinegar: Provides an additional acidic note that complements the lemon.
Garlic & Ginger: These ingredients add depth and aroma to the sauce.
Chicken Broth: Used to create a savory base for the sauce.
Eggs: Helps in coating the chicken before frying.
Sesame Oil: Adds a nutty aroma and flavor to the dish.

Step-by-Step Recipe

Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.
Coat the Chicken: In a bowl, whisk together cornstarch, egg, and a little salt. Dip each piece of chicken into the mixture and coat well.
Fry the Chicken: Heat oil in a pan or wok over medium-high heat. Fry the chicken pieces until golden and crispy, then remove and set aside.
Make the Lemon Sauce: In the same pan, add a little sesame oil. Sauté minced garlic and ginger for 1-2 minutes until fragrant. Add the lemon juice, lemon zest, sugar, soy sauce, and rice vinegar. Stir well and let it simmer for a few minutes.
Combine the Chicken and Sauce: Add the fried chicken pieces to the pan with the sauce. Toss the chicken until it’s fully coated and the sauce thickens, about 3-4 minutes.
Serve: Garnish with chopped green onions and sesame seeds (optional). Serve with steamed rice or stir-fried vegetables.

Tips for the Perfect Chinese Lemon Chicken

Frying: Make sure the oil is hot enough to fry the chicken, but not too hot that it burns the coating. Medium-high heat is ideal.
Sauce Consistency: If the sauce is too thin, you can thicken it by adding a slurry of cornstarch and water. If it’s too thick, just add a little water or chicken broth to thin it out.
Fresh Lemons: Always use fresh lemons for the best flavor. Bottled lemon juice may not have the same tangy brightness.
Flavor Balance: Adjust the sugar and vinegar to your taste. If you prefer a more tangy sauce, increase the lemon juice and vinegar; for a sweeter sauce, add more sugar.

Variations and Customizations

Spicy Lemon Chicken: Add some red pepper flakes or sliced fresh chilies to the sauce for an extra kick.
Vegetarian Version: Swap the chicken for tofu or seitan. Ensure you press the tofu well to remove excess water before frying.
Baked Lemon Chicken: For a healthier version, you can bake the chicken instead of frying it. Simply coat it in cornstarch and egg, then bake it in the oven at 400°F (200°C) for about 20 minutes until crispy.

Health Considerations and Nutritional Value

While Chinese Lemon Chicken is delicious, it does come with certain considerations:

Calories: The frying process adds extra calories from the oil. To reduce calorie intake, opt for baking the chicken or air frying it.
Protein: Chicken is an excellent source of lean protein, which is important for muscle building and overall health.
Sugar and Sodium: The sauce contains sugar and soy sauce, both of which contribute to the overall sugar and sodium content. You can reduce the sugar or opt for low-sodium soy sauce if you are watching your intake.

Nutritional Information (Approximate per serving)

Calories: 300-350 kcal
Protein: 30g
Carbs: 25g
Fat: 12g
Sugar: 15g
Sodium: 800mg (can be reduced with low-sodium soy sauce)

FAQ

Q: Can I use other types of meat for this recipe? A: Yes! You can substitute the chicken with pork, shrimp, or even beef, but the cooking time may vary depending on the meat.

Q: Can I make this dish gluten-free? A: Yes, by using gluten-free soy sauce (tamari) and cornstarch for the coating. Make sure the rest of the ingredients, such as rice vinegar and sugar, are also gluten-free.

Q: How do I make the sauce thicker? A: If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the sauce while it simmers. Stir until the sauce thickens.

Q: How can I store leftovers? A: Store any leftover Chinese Lemon Chicken in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over medium heat to retain the chicken’s crispiness.

Chinese Lemon Chicken

Chinese Lemon Chicken is a popular dish that features tender pieces of chicken in a flavorful, tangy lemon sauce. This dish strikes a perfect balance between sweet, sour, and savory notes, making it a favorite among many. Served with steamed rice or stir-fried vegetables, it's often found on the menu in Chinese-American restaurants but can also be easily made at home with simple ingredients.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 20

Total Time 1 4

Servings 4

Calories 457 kcal

Ingredients

1 pound boneless skinless chicken breast or thighs—cut into 1½ inch/4cm chunks
2 teaspoons Shaoxing wine
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon sesame oil
⅛ teaspoon white pepper
1 tablespoon cornstarch
Neutral oil for frying such as peanut, vegetable, or canola oil
Batter option:
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 a mild lager is best, or plain seltzer/club soda
Crispy coating option:
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:
1-2 fresh lemons to yield ¼ cup lemon juice, ½ lemon for slices, and 1 teaspoon lemon zest
⅓ cup water
¼ cup white granulated sugar
¼ teaspoon salt
1½ tablespoons cornstarch mixed into a slurry with 1 1/2 tablespoons water

Instructions

Toss the chicken in the Shaoxing wine, salt, garlic powder, sesame oil, cornstarch and white pepper. Set aside for 20 minutes (or overnight, if marinating in advance).
Fry the chicken:
For the batter fried version, combine ½ cup of the flour, cornstarch, salt, baking powder, white pepper, and turmeric (if using). Just before you’re ready to fry, mix in the seltzer and sesame oil, just until the batter is smooth. Dredge the chicken in the remaining ¼ cup of flour. Heat a small pot of oil to 350°F/175°C. Drop 5-6 pieces of the marinated, dredged chicken into the batter, and use chopsticks, a fork, or your fingers to coat the chicken, placing each carefully into the oil. Adjust the heat to maintain the oil temperature at around 325°F/160°C (dropping the chicken into the oil will immediately lower the temperature).
For the crispy coating option, heat 1½ to 2 cups of oil in your wok for shallow frying, until it reaches 325°F/160°C. Combine the cornstarch, flour, salt, white pepper, turmeric, and sesame oil. Dredge the chicken in the dry mixture, and drop them into the oil, in batches of 5-6 pieces.
Use chopsticks or a slotted spoon to carefully turn the chicken pieces occasionally (in either case!), so all sides are uniformly fried. Fry for about 2 to 3 minutes, or until the chicken is light golden brown and crispy. Remove with a slotted spoon, and let any excess oil drain off before placing onto a rack or paper towel lined plate. Repeat until all the chicken has been fried.
Make the lemon sauce & assemble the dish:
Juice the lemon(s) until you get ¼ cup juice. Slice a few thin rounds of lemon (about ⅛-inch/3mm thick), and zest the remainder so you have about 1 teaspoon. Slice the rounds into sixths, so you have small wedge slices. Add the juice, zest, and slices to a non-reactive/stainless steel saucepan over medium-high heat, along with the water, sugar, and salt. Bring to a simmer.
While the sauce is coming up to a simmer, reheat your oil to 350°F/175°C. Fry your chicken into the oil in 2 batches, re-frying each batch, maintaining the heat at at least 325°F/160°C for 2 minutes, or until crispy.
With the lemon sauce still simmering, slowly stir in the cornstarch slurry until the sauce is thick enough to coat a spoon. If the sauce thickens to this point before you add all of the slurry, don’t add the remainder; just discard it! You can do this while the chicken is frying for the second time.
Once all the chicken is fried, toss it into the sauce, and fold it in with 3-4 scooping motions, until the pieces are lightly coated. Plate and serve immediately! If you like, you can garnish with additional fresh lemon slices.

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