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Sweet and Zesty Chinese Lemon Chicken
My version of Chinese Lemon Chicken brings back memories of my favorite childhood takeout spot. The sticky lemon sauce creates pure magic when it hits the crispy chicken pieces. I love how this recipe gives you that perfect balance of tangy citrus and tender meat without being too heavy. Making it at home lets you create those amazing takeout flavors whenever the craving hits.
What Makes This Recipe Special
Every bite of this dish tells a story. The chicken stays incredibly crispy on the outside while staying juicy inside and that lemon sauce just wraps everything in this gorgeous sweet and tangy hug. I make this whenever I want to impress my family with something that tastes better than takeout. The best part is watching everyone's eyes light up when they taste it.
Your Kitchen Essentials
- Chicken: 2 pounds of chicken breast or thigh, tenderized with baking soda to keep it moist and juicy during frying.
- Baking soda: 1 teaspoon for tenderizing the chicken in the marinade.
- Lemon sauce ingredients: Fresh lemon juice (½ cup), sugar (⅓ cup), chicken stock (½ cup), cornstarch (2 tablespoons), and soy sauce (1 tablespoon) for a balanced, flavorful glaze.
- Flour and cornstarch: ½ cup of each for coating the chicken before frying, ensuring a crispy exterior.
- Egg: 1 large, to help the coating adhere to the chicken.
- Oil: Neutral cooking oil like vegetable or canola for frying.
Let's Cook Together
- Prepare the chicken
- Slice chicken into bite-sized pieces. Marinate with baking soda, soy sauce, and a touch of oil for 15 minutes to tenderize.
- Coat and fry
- Combine flour and cornstarch in a bowl. Dip chicken pieces in beaten egg, then dredge in the flour mixture. Heat oil in a wok or deep pan to 350°F (175°C). Fry chicken in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels.
- Make the lemon sauce
- In a saucepan, whisk together lemon juice, sugar, chicken stock, soy sauce, and cornstarch. Heat over medium heat, stirring constantly, until the sauce thickens and turns glossy.
- Toss and serve
- Add fried chicken to the wok and pour the lemon sauce over. Toss gently to coat the chicken evenly. Serve hot with steamed rice or noodles.
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Kitchen Tools You'll Love
My trusty wok is the star player in making this dish perfect. Kitchen tweezers make handling the hot chicken pieces so much easier and having proper measuring spoons ensures your sauce turns out just right every time. These little helpers make cooking this dish feel like a breeze.
Better Than Takeout
Making this dish in your own kitchen lets you control everything from the amount of sauce to how crispy you want your chicken. The ingredients are fresher and you can adjust the flavors exactly how you like them. Plus there's something so satisfying about creating restaurant quality food in your own kitchen.
Common Questions About Cooking
- → Can I use chicken breast instead of thighs?
Yes, both chicken breast and thigh meat work well. Thighs tend to stay juicier, but breasts are fine if you prefer white meat.
- → What's Shaoxing wine and can I substitute it?
Shaoxing is Chinese cooking wine. You can substitute dry sherry or chicken broth if you can't find it.
- → Why do we add baking soda to the marinade?
Baking soda helps tenderize the meat and creates a better texture in the final dish.
- → Can I make this without deep frying?
While deep frying gives the best crispy coating, you can pan-fry with less oil. The texture won't be quite the same but still tasty.
- → How do I keep the chicken crispy?
Only add the sauce right before serving, and make sure the oil is hot enough when frying. Too low temperature makes greasy chicken.