Why Make This Recipe
Crispy Lemon Chicken is a delightful dish that brings a fresh, zesty flavor to your dinner table. This recipe combines crunchy, golden chicken pieces with a tangy lemon sauce that makes it a hit for family meals or entertaining guests. It’s simple to prepare, and the bright flavors will have everyone asking for seconds!
How to Make Crispy Lemon Chicken
Ingredients:
- 2 chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- Oil for frying
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/3 cup sugar
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
- 1 teaspoon grated lemon zest
- 2 green onions, chopped
- Lemon slices (optional)
Directions:
- Prepare the Chicken: In a large bowl, mix flour, cornstarch, salt, black pepper, and garlic powder. Dredge each chicken piece in the flour mixture, then dip into the beaten eggs, and coat again with the flour mixture. Set aside.
- Fry the Chicken: Heat oil in a deep skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through (about 3-4 minutes per side). Remove and drain on a paper towel-lined plate.
- Make the Lemon Sauce: In a saucepan, combine lemon juice, sugar, chicken broth, and soy sauce. Bring to a simmer over medium heat, stirring to dissolve the sugar. Add the cornstarch slurry and stir until the sauce thickens. Remove from heat and stir in the lemon zest.
- Combine: Toss the crispy chicken pieces in the lemon sauce until evenly coated.
- Garnish and Serve: Sprinkle with chopped green onions and serve immediately with steamed rice or noodles.
How to Serve Crispy Lemon Chicken
Serve Crispy Lemon Chicken warm, garnished with chopped green onions. It pairs perfectly with steamed rice or noodles, allowing the tasty lemon sauce to soak in. Optionally, you can add lemon slices on the side for an extra burst of citrus flavor.
How to Store Crispy Lemon Chicken
To store leftovers, place the Crispy Lemon Chicken in an airtight container and refrigerate for up to 3 days. When ready to eat, reheat it in the oven or on the stovetop for a few minutes to maintain the crispy texture.
Tips to Make Crispy Lemon Chicken
- Ensure your oil is hot before frying the chicken for a perfect crispy coating.
- Don’t overcrowd the pan while frying; this will lower the oil temperature and make the chicken soggy.
- Feel free to adjust the sugar in the sauce according to your taste preference.
Variation
For a spicy kick, add a pinch of red pepper flakes to the lemon sauce. You can also substitute chicken breasts with chicken thighs for a juicier option.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, but be sure to thaw it completely before cooking for even frying.
2. Can I make the sauce ahead of time?
Yes, you can prepare the lemon sauce in advance and store it in the fridge. Reheat it slightly before tossing it with the chicken.
3. Is this recipe suitable for meal prep?
Absolutely! You can prepare the chicken and sauce ahead of time, then just combine and heat when you’re ready to serve.
Crispy Lemon Chicken
Ingredients
For the Chicken
- 2 pieces chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- Oil for frying Oil for frying Ensure oil is hot for best results.
For the Lemon Sauce
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/3 cup sugar Feel free to adjust based on taste.
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch mixed with 2 teaspoons water This will be the slurry.
- 1 teaspoon grated lemon zest
Garnish
- 2 pieces green onions, chopped
- Lemon slices Optional, for serving.
Instructions
Preparation
- In a large bowl, mix flour, cornstarch, salt, black pepper, and garlic powder. Dredge each chicken piece in the flour mixture, then dip into the beaten eggs, and coat again with the flour mixture. Set aside.
Frying
- Heat oil in a deep skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through (about 3-4 minutes per side). Remove and drain on a paper towel-lined plate.
Making the Lemon Sauce
- In a saucepan, combine lemon juice, sugar, chicken broth, and soy sauce. Bring to a simmer over medium heat, stirring to dissolve the sugar.
- Add the cornstarch slurry and stir until the sauce thickens. Remove from heat and stir in the lemon zest.
Combining
- Toss the crispy chicken pieces in the lemon sauce until evenly coated.
Serving
- Sprinkle with chopped green onions and serve immediately with steamed rice or noodles.