Description
A recipe for crispy fried chicken coated in a sweet and tangy lemon sauce.
Ingredients
Scale
- 2 large chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- Vegetable oil, for frying
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1/4 cup water
- 1 tablespoon lemon zest
- 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
Instructions
- In a medium bowl, combine the flour, 1/4 cup cornstarch, salt, and pepper. Toss the chicken pieces in this mixture until coated.
- Dip the coated chicken pieces into the beaten egg, letting excess drip off.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
- Fry the chicken in batches until golden brown and cooked through, about 4-6 minutes per batch. Remove chicken and drain on paper towels.
- In a small saucepan, combine the sugar, lemon juice, water, and lemon zest. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens slightly, about 1 minute.
- Return the cooked chicken to the skillet and toss gently to coat evenly with the lemon sauce.
- Serve immediately.
Notes
- For extra crispiness, you can double-fry the chicken: fry once until light golden, remove, let rest for 5 minutes, then fry again until deep golden brown.
- Use fresh lemon juice for the best flavor in the sauce.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 30
- Cholesterol: 100
Keywords: Chinese Lemon Chicken, lemon sauce, crispy chicken, sweet and sour chicken, Asian recipe