Description
This Chinese Lemon Chicken recipe features tender, crispy chicken cutlets coated in a tangy and sweet lemon sauce. It’s a delicious blend of crispy textures and vibrant citrus flavors, perfect for a quick and satisfying dinner that serves six.
Ingredients
Scale
Chicken and Coating
- 3 large boneless, skinless chicken breasts
- 2 large eggs
- ½ teaspoon salt (for egg mixture)
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup cornstarch
- ¼ cup all-purpose flour
Lemon Sauce
- 2 tablespoons unsalted butter
- ½ cup freshly squeezed lemon juice
- ¼ cup granulated sugar
- â…” cup low-sodium chicken broth
- ¼ teaspoon salt (for sauce)
- 1 tablespoon cornstarch
Garnish
- 2 green onions, chopped
- 1 lemon, cut into wedges
Instructions
- Butterfly Chicken: Slice the chicken breasts in half lengthwise to create thinner cutlets. This ensures quick and even cooking.
- Prepare Dredging Stations: In one shallow bowl, whisk together the eggs, ½ teaspoon salt, and ½ teaspoon black pepper. In another shallow bowl, mix the cornstarch and all-purpose flour.
- Dredge Chicken: Dip each chicken cutlet into the egg mixture, fully coating it, then dredge it in the cornstarch and flour mixture, making sure each piece is completely coated for a crispy crust.
- Fry Chicken: Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets in batches until they are golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- Make Lemon Sauce: Remove excess oil from the skillet, leaving about a tablespoon. Add butter to the skillet and melt over medium heat. Stir in lemon juice, granulated sugar, chicken broth, ¼ teaspoon salt, and cornstarch. Whisk continuously until the sauce thickens to a smooth consistency.
- Assemble and Serve: Slice the fried chicken into thin strips. Pour the lemon sauce over the chicken, tossing gently to coat evenly. Garnish with chopped green onions and lemon wedges. Serve immediately with steamed rice or your preferred side.
Notes
- Ensure chicken breasts are sliced evenly to cook uniformly.
- Do not overcrowd the pan when frying to maintain crispiness.
- For an extra tangy flavor, add some lemon zest to the sauce.
- Serve with steamed jasmine rice or stir-fried vegetables for a complete meal.
- Leftover chicken can be stored refrigerated for up to 2 days but is best enjoyed fresh for optimal crispness.
