Description
This Chinese Lemon Chicken recipe features tender, juicy chicken pieces marinated and fried to a crispy golden brown, then coated in a tangy, glossy lemon sauce. Perfectly balanced flavors of citrus brightness and savory seasoning make this dish a delightful main course served best with steamed rice. The recipe offers two coating options: a light beer batter or a crispy dry coating, catering to different texture preferences.
Ingredients
Scale
For the Chicken Marinade:
- 1 pound boneless skinless chicken breast or thighs, cut into 1½ inch (4 cm) chunks
- 2 teaspoons Shaoxing wine
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon sesame oil
- â…› teaspoon white pepper
- 1 tablespoon cornstarch
For the Batter Option:
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- â…› teaspoon baking powder
- â…› teaspoon white pepper
- Pinch turmeric powder (optional)
- ¼ teaspoon sesame oil
- ½ cup cold beer (mild lager preferred, or plain seltzer/club soda)
For the Crispy Coating Option:
- ½ cup cornstarch
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- â…› teaspoon white pepper
- Pinch turmeric powder (optional)
- ¼ teaspoon sesame oil
For Frying:
- Neutral oil for frying (such as peanut, vegetable, or canola oil)
For the Lemon Sauce:
- Juice of 1 to 2 fresh lemons (about ¼ cup lemon juice)
- ½ lemon, sliced for garnish
- 1 teaspoon lemon zest
- â…“ cup water
- ¼ cup white granulated sugar
- ¼ teaspoon salt
- 1½ tablespoons cornstarch mixed into a slurry with 1½ tablespoons water
Instructions
- Marinate the Chicken: In a bowl, combine chicken chunks with Shaoxing wine, salt, garlic powder, sesame oil, white pepper, and 1 tablespoon cornstarch. Mix thoroughly to coat each piece well. Allow to marinate for at least 15 minutes, letting the flavors infuse and the chicken tenderize.
- Prepare the Batter (Optional): In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, baking powder, white pepper, turmeric powder (if using), sesame oil, and cold beer or seltzer until you achieve a smooth batter with no lumps. This batter will create a light and crispy coating.
- Heat the Oil: Pour neutral oil into a deep pan or wok and heat it to 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature.
- Fry the Chicken with Batter: Dip the marinated chicken pieces into the prepared batter, allowing excess to drip off. Carefully place the pieces into the hot oil in batches to avoid overcrowding. Fry for about 4-5 minutes or until the chicken is golden brown and cooked through. Remove and drain on paper towels.
- Prepare the Crispy Coating (Alternative): Mix cornstarch, flour, salt, white pepper, turmeric powder (optional), and sesame oil in a bowl. Toss the marinated chicken in this dry mix until evenly coated.
- Fry the Chicken with Dry Coating: Fry the coated chicken pieces in the preheated oil as described above, cooking in batches and ensuring the chicken achieves a crispy texture. Drain on paper towels.
- Make the Lemon Sauce: In a small saucepan over medium heat, combine lemon juice, water, sugar, salt, and lemon zest. Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
- Thicken the Sauce: Stir in the cornstarch slurry and continuously stir the sauce until it thickens and becomes glossy, which should take about 1-2 minutes. Remove the saucepan from heat.
- Combine Chicken and Sauce: Toss the fried chicken in the lemon sauce, making sure each piece is evenly coated with the tangy mixture.
- Garnish and Serve: Garnish the lemon chicken with fresh lemon slices. Serve immediately, pairing it with steamed rice for a complete meal.
Notes
- Ensure oil temperature is maintained at 350°F (175°C) for best frying results; too hot will burn the coating, too low will absorb excess oil.
- The beer or seltzer in the batter makes the coating extra light and crispy, but the dry coating option is excellent for those who prefer a crunchier texture.
- You can substitute Shaoxing wine with dry sherry if unavailable.
- Adjust lemon juice quantity according to your preferred tartness.
- Use freshly squeezed lemon juice for the best flavor and aroma.
- Serve immediately after tossing with sauce to retain crispiness.
- Leftovers can be reheated in an oven or air fryer to maintain texture.
