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–+ servings
Lemon Chicken

Lemon Chicken That’s Crispy, Tangy, and Ready in 20 Minutes

Enjoy this crispy and tangy lemon chicken, a high-protein dish ready in just 20 minutes, perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 10 oz Chicken Breast This lean protein forms the flavorful backbone of your lemon chicken.
  • 1/4 cup Cornstarch Sifting it ensures a light, crispy coating on your chicken.
  • 1/4 cup All-Purpose Flour This adds structure and crunch; opt for gluten-free flour if needed.
  • Oil Vegetable or canola oil is perfect for achieving that ideal crispy texture.
For the Sauce
  • 3 tablespoons Lemon Juice Freshly squeezed is best for that tangy burst that defines the lemon chicken.
  • 1 tablespoon Sugar Balances the acidity; adjust according to your sweetness preference.
  • 5 tablespoons Water Helps achieve the perfect sauce consistency while blending flavors.
  • pinch Salt Enhances all the delightful flavors in your dish.
  • 1 tablespoon Additional Cornstarch This acts as a thickener for the sauce, providing that silky finish.
For Marinating
  • 1/2 tablespoon Soy Sauce Brings in savory umami flavor; switch to gluten-free soy sauce if necessary.
  • 1/2 tablespoon Shaoxing Wine If you have it, this enhances the overall taste; omit if you prefer.
For Garnish
  • 1/2 teaspoon White Sesame Seeds Sprinkling these adds a delightful nutty flair and visual appeal.

Equipment

  • Wok
  • Saucepan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Begin by cutting the chicken breast into bite-sized pieces and place them in a mixing bowl. Add soy sauce, Shaoxing wine (if using), and 1/4 cup of cornstarch to the chicken. Mix well and let it marinate for 30 minutes.
  2. In a separate bowl, combine the remaining 1/4 cup of cornstarch and all-purpose flour to create a crispy coating mix. Dredge the marinated chicken in the mixture.
  3. Heat about an inch of oil in a wok over medium-high heat. Fry the coated chicken pieces for about 5 minutes or until golden brown and crispy. Remove and drain on paper towels.
  4. In a saucepan, combine lemon juice, sugar, water, additional cornstarch, and pinch of salt. Heat and stir until it thickens to a syrupy consistency.
  5. Add the fried chicken pieces to the saucepan and toss to coat. Cook for a minute and serve in a dish.
  6. Garnish with white sesame seeds and serve hot with steamed rice or stir-fried vegetables.

Nutrition

Serving: 1servingCalories: 330kcalCarbohydrates: 28gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 20mgIron: 1.5mg

Notes

For best results, use freshly squeezed lemon juice and ensure oil is at the right temperature for frying.

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