Wave goodbye to that takeaway menu! With this crispy Chinese lemon chicken recipe, you'll whip up a classic dish effortlessly. Imagine serving up this delight in just half an hour!
For our loyal blog followers, it's no secret that Chinese cuisine holds a special place in our hearts.
From our homemade honey chicken to the tantalizing sweet and sour pork, we've dished out quite a few Chinese delicacies.
Yet, if there's a one-star recipe that shines the brightest in our collection, it's Chinese lemon chicken.
Imagine chicken so crispy it crunches, drenched in a lemon sauce that's nothing short of divine.
And what's more? Complement it with our signature Yangzhou Fried Rice or the comforting chicken and sweet corn soup, and you've got yourself a delectable Chinese feast right at home.
Ingredients you'll need to make Chinese lemon chicken
The recipe will generously serve 4 people, and there will be plenty of lemon sauce to go around.
Chicken Marinade Ingredients:
Batter Ingredients:
Lemon Sauce Ingredients:
For our succulent chicken centerpiece: I've chosen skinless chicken breast. Why? Because I'm all about that rich, thick bite. Though, if you're in the mood for a twist, chicken thighs are a stellar substitute.
How to marinate the chicken?
Even as we dive into marinating, remember: to fillet or not to fillet is entirely up to you. The thickness of your chicken can be a personal preference. If you believe it’s a bit on the hefty side, do consider filleting.
Bonus? The filleted portions can be transformed into more crunchy battered delights.
The first step is tender love. Before we immerse the chicken in flavour, give it a gentle pampering by lightly tenderizing it. This isn’t just a massage for the chicken; it’s functional—breaking down those muscle fibres, ensuring every bite later is juicy and succulent.
For the flavour embrace: In a cozy mixing bowl, mingle together 1 ½ tablespoon of soy sauce and 1 teaspoon of our aromatic Shaoxing wine. Now, add that touch of garlic with 1 teaspoon of garlic powder and a hint of heat with ¼ teaspoon white pepper. Stir until harmoniously combined.
Now, here's my little secret: I love using a large ziplock bag for this next step. It might seem unconventional, but trust me on this. Place your chicken inside, pour in the marinade, and give it a good toss. The goal? Every inch of the chicken should be wearing this flavorful cloak. Of course, if bags aren’t your style, a traditional bowl works just as well.
Once marinated, let the chicken indulge in this flavour spa for a good 30 minutes. Patience is key!
Crafting the Perfect Crispy Batter
Though the batter may appear deceptively thin, it's crafted to hug your chicken snugly, promising a crispy outcome.
Start by taking ½ cup of your trusted all-purpose flour and blend it with ⅓ cup of cornflour or cornstarch in a mixing bowl. This combination is the secret behind that desired crunch.
For that added oomph, season this floury mix with a dash of salt (⅛ teaspoon to be precise) and a sprinkle of white pepper (another ⅛ tsp). Merge them together till they're well acquainted.
Now, let’s introduce some moisture. Beat a fresh egg, pouring its contents into your flour mixture. Follow it up with ½ cup of water. This duo will transform your dry mix into that desired runny consistency.
Lastly, whisk it with enthusiasm! Banish any lumps till you have a smooth, flowing batter that's ready to envelop your chicken.
The Art of Deep-Frying Chicken to Perfection
Gear Up: Whether you have a dedicated deep fryer or you're a fan of the good old Dutch oven/wok, either will do. Although your choice of oil is vital, and vegetable or canola is your best bet.
Heat Matters: Begin by cranking up the heat, aiming for a target temperature of 180°C (355°F). Precision is key here; maintain this heat to ensure your chicken is cooked to perfection, sporting a crispy exterior with a juicy centre.
Avoid the Overheat: Overzealous heat can be your worst enemy, turning your batter to cinders while leaving the insides of the chicken undercooked. An instant-read meat thermometer or even a candy thermometer can be your guiding star, ensuring you stay on course.
Dive into the Batter: Once your chicken is lovingly coated in that runny batter, it's ready for a sizzling embrace. Lower it into the oil with caution.
Pro Tip: Always place chicken into hot oil away from your body to avoid burning yourself or others.
Room to Breathe: While the temptation to maximize your fryer's space is understandable, overcrowding is a no-go. This could drop the oil's temperature drastically, affecting the cooking process.
Tick Tock: Let your chicken dance in the oil for about 10-12 minutes. However, thickness plays a part, so keep an eye out for that mouth-watering golden hue.
The Inner Temperature: If you're a perfectionist (and why shouldn't you be?), aim for an internal temperature of 71°C (160°F) when you take your chicken out. As it rests, it'll gain a few extra degrees, ensuring it's cooked just right.
Repetitions: Got more chicken? Rinse and repeat!
Rest and Sauce: As your golden beauties take a breather, this is your cue. Whisk up that delectable Chinese lemon chicken sauce that will elevate your dish to the next level.
Creating the Quintessential Lemon Sauce
Heat It Up: Set your stove to a high flame and place your pot on it, priming it for action.
Lemon Goodness: Pour in ⅓ cup of either lemon juice or freshly squeezed lemons. Fresh lemons are recommended for an intense burst of flavour.
Mix & Match: Introduce the chicken stock/broth (1 cup), sugar (½ cup), and a pinch of salt (¼ tsp) to the pot. This combination creates a balance of savoury and sweet, essential for that classic taste.
Thickening Agent: Add in ⅓ cup of cornflour/corn starch. Whisk diligently, ensuring no lumps remain, and the cornflour integrates seamlessly with the rest of the mix.
Bubble Time: Keep stirring and watch as your sauce begins to boil. This is the transformation phase, where all the ingredients amalgamate into one flavorful concoction.
For the Visuals: If you’re a stickler for aesthetics, now's the time to drop in that yellow food colouring. Add bit by bit until you achieve that perfect shade of appetizing yellow.
Final Boil: Once everything’s well combined and the sauce has that lustrous consistency, bring it to a roaring boil one last time. Immediately after, turn off the heat.
Serve in Style: Cut the crispy chicken into slender fingers, lay them on a plate, and give them a generous drizzle of your freshly made lemon sauce. Let every bite be a mix of crispiness and tangy delight!
Pro Tip: If you find the sauce isn't thick enough, combine 1 tablespoon of cornflour with 2 tablespoon of water and whisk and add to the sauce.
Slice the chicken into fingers, drizzle the lemon sauce over the top, and then serve.
What can I serve with Chinese lemon chicken?
We have created some great serving suggestions on JustSoYum!
Can I store the lemon chicken for later?
Fridge: To store any leftover chicken, keep in an airtight container and place it in the refrigerator to keep for up to 3 days.
Freezer: Place in an airtight container to be stored for up to 3 months.
Before reheating, allow thawing in the refrigerator to be heated in the oven, stove or microwave later.
We’re an affiliate
We hope you love the products we recommend! Just so you know, we may collect a share of sales or other compensation from the links on this page. Thank you if you use our links, we really appreciate it!
Crispy Chinese Lemon Chicken (Better than Takeaway!)
Ingredients
Chicken Marinade
- 4 skinless chicken breast
- 1 ½ teaspoon soy sauce
- 1 tsp Chinese cooking wine aka: Shaoxing wine
- ¼ teaspoon white pepper
- 1 teaspoon garlic powder
Batter
- ½ cup plain flour aka: all-purpose flour
- ⅓ cup cornflour aka: corn starch
- ½ cup water
- ⅛ teaspoon salt
- ⅛ teaspoon white pepper
- vegetable oil or canola for deep frying
Lemon Sauce
- 1 cup chicken stock/broth
- ⅓ cup lemon juice or freshly squeezed lemon
- ½ cup white sugar
- 1 ½ tablespoon cornflour
- ¼ teaspoon salt
- 4-5 drops yellow food colour (optional)
Instructions
Chicken marinade
- Lightly tenderize the chicken breast using the flat side of a meat tenderizer. Then in a small bowl, add 1 ½ tablespoon soy sauce, 1 teaspoon of Chinese cooking wine, 1 teaspoon of garlic powder, and ¼ teaspoon of white pepper. Mix well to combine, then place the chicken into a ziplock bag and add the marinade making sure to coat all of the chicken. Set aside for 30 minutes.
Preparing the batter
- To a bowl, add ½ cup plain/all-purpose flour, ⅓ cup cornflour, ⅛ teaspoon of salt and ⅛ teaspoon white pepper and mix. Beat 1 egg then add to flour mixture together with ½ cup of water. Whisk thoroughly until the batter appears runny.
Frying the chicken
- In a dutch oven/wok or deep fryer, preheat the oil until it reaches 180°C (355°F). Use a candy thermometer or instant-read thermometer to assist.
- Coat the chicken breast in the batter mixture and carefully drop it into the hot oil, making sure to face it away from you. The temperature will lower to around 170°C (340°F) (This is normal).
- Fry the chicken for 10-12 minutes depending on thickness or until the chicken is a lovely golden brown. If using an instant-read meat thermometer, fry the chicken until it's 71°C (160°F) internally. The chicken will continue to cook once removed, bringing it to a safe eating temperature.
Lemon Sauce
- To a pot, add 1 cup of chicken stock/broth, ½ cup of sugar, ⅓ cup of lemon together. Then add ¼ teaspoon salt and finally 1 ½ tablespoon of cornflour/corn starch.
- Stir over high heat and bring to a boil, then add two drops of yellow food colour if you like and stir. When the sauce thickens, remove from the heat and set aside. Slice the chicken into fingers, drizzle the lemon sauce over the top and serve.
Nutrition
Did you make this recipe? Tag @justsoyum on Instagram or Facebook so we can find your masterpiece.
Alternatively, you can leave a comment below and tell us how you went.
Leave a Reply