Go Back
Chinese Lemon Chicken

Chinese Lemon Chicken

Crispy golden chicken coated in a tangy, sweet lemon glaze. This quick and easy Chinese lemon chicken delivers fresh flavors perfect for a family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, Main Course
Cuisine Chinese
Servings 4 people
Calories 376 kcal

Equipment

  • 1 large skillet or wok for frying chicken
  • 2 medium bowls one for egg whites, one for flour mixture
  • 1 saucepan for preparing lemon sauce

Ingredients
  

  • vegetable oil about 1 inch deep for frying
  • 2 egg whites
  • 1 1/2 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup low sodium chicken broth
  • 1/3 cup fresh lemon juice
  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 1 tablespoon lemon zest
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • lemon slices for garnish (optional)
  • thinly sliced green onions for garnish (optional)
  • sesame seeds for garnish (optional)

Instructions
 

  • Heat vegetable oil in a large skillet or wok to 350°F, about 1 inch deep.
  • Whisk egg whites in a medium bowl until frothy, then add chicken pieces and toss to coat evenly.
  • In another bowl, combine cornstarch, flour, salt, and pepper.
  • Dredge the egg-coated chicken in the flour mixture, shaking off excess.
  • Fry the chicken in batches until golden brown and crispy, about 3 to 4 minutes per batch, then transfer to a paper towel-lined plate.
  • In a saucepan over medium heat, combine chicken broth, lemon juice, sugar, honey, lemon zest, and soy sauce.
  • In a small bowl, whisk cornstarch and water to make a slurry, then stir into the simmering sauce.
  • Cook the sauce until it thickens, about 2 to 3 minutes, then remove from heat and stir in sesame oil.
  • Toss the fried chicken pieces in the warm lemon sauce until well coated.
  • Garnish with lemon slices, green onions, and sesame seeds if desired before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet or air fryer to maintain crispiness.
  • Freezing is not recommended as the coating may become soggy.