Description
This Chinese Lemon Chicken recipe features crispy fried chicken cutlets coated in a tangy, sweet lemon sauce. Perfectly golden and packed with bright citrus flavor, this dish is ideal served over rice for a quick and satisfying family meal.
Ingredients
Scale
Chicken and Coating
- 3 large boneless, skinless chicken breasts
- 2 large eggs
- ½ teaspoon salt
- 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
- 1 tablespoon cornstarch
Garnish
- 2 green onions, chopped
- 1 lemon, cut into wedges
Instructions
- Butterfly Chicken: Slice chicken breasts in half lengthwise to create thinner cutlets, ensuring even cooking and crispiness.
- Prepare Dredging Stations: In one shallow bowl, whisk together the eggs, ½ teaspoon salt, and ½ teaspoon black pepper. In another bowl, combine the cornstarch and all-purpose flour.
- Dredge Chicken: Dip each chicken cutlet first in the egg mixture, coating it completely, then dredge thoroughly in the cornstarch-flour mixture until fully covered.
- Fry Chicken: Heat olive oil in a large skillet over medium heat. Fry the coated chicken cutlets in batches until they are golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
- Make Lemon Sauce: Remove excess oil from the skillet, then add unsalted butter and melt it over medium heat. Stir in freshly squeezed lemon juice, granulated sugar, low-sodium chicken broth, ¼ teaspoon salt, and 1 tablespoon cornstarch. Whisk continuously until the sauce thickens and becomes smooth.
- Assemble and Serve: Slice the fried chicken cutlets into thin strips, then pour the lemon sauce over them and toss to coat evenly. Garnish with chopped green onions and lemon wedges. Serve hot alongside steamed rice for a complete meal.
Notes
- Use freshly squeezed lemon juice for the best tangy flavor.
- Fry chicken in batches to avoid overcrowding the pan and ensure crispiness.
- If desired, substitute olive oil with vegetable oil for frying.
- Adjust sugar quantity in the lemon sauce to taste depending on preferred sweetness.
- Serve immediately to maintain the crisp texture of the chicken.
