Chinese Lemon Chicken

⏱️ 30 min 👥 4 servings 📊 Medium
Asian dinner
Chinese Lemon Chicken
Nutrition per Serving
660
Calories
38g
Protein
47g
Carbs
37g
Fat

Easy Chinese Lemon Chicken with a sticky honey, lemon and garlic sauce. Better than takeout in less than 30 minutes!

📝 Ingredients

  • 21 oz chicken tenderloins (cut into 1-inch pieces)
  • 1 small egg
  • 1 tablespoons soy sauce
  • 1 tablespoons Chinese shaoxing wine (or mirin)
  • 3/4 cup corn starch
  • 1/2 cup vegetable oil (or canola oil)
  • 1 tablespoon oil
  • 3 teaspoons garlic (minced )
  • 1 teaspoon ginger (ginger or finely grated)
  • 1/2 cup chicken stock (or broth)
  • 2 tablespoons soy sauce
  • 4 tablespoons lemon juice (of one lemon, about 3-4 tablespoons)
  • 2 tablespoons sugar
  • 2 tablespoons honey
  • 1 pinch salt (to taste)
  • 1 teaspoons corn starch (dissolved in 1 tablespoons water)
  • 1 teaspoon sesame seeds (to garnish)
  • 1 tablespoon green onions (thinly sliced to garnish)
  • 5 lemon slices (to serve - optional)

👨‍🍳 Instructions

  1. 1In a large shallow bowl whisk egg, soy sauce and wine. Add in chicken, mix well and allow to marinate for 20 minutes, covered.
  2. 2Place corn starch into a large baking tray. Pour chicken and marinade into the corn starch and coat chicken pieces evenly, lightly pressing the corn starch around the chicken.
  3. 3Heat oil in a large wok, pan or skillet over medium-high heat on the stove top. When oil is hot (325°F | 165°C), shake off excess corn starch and fry chicken in batches in a single layer for about 5-6 minutes, turning half way during cooking, until golden and cooked through. Transfer to a plate lined with paper towel.
  4. 4Discard oil and wipe wok/pan over with paper towel. Heat a little oil over medium-high heat and sauté the garlic and ginger until fragrant (about 30 seconds). Add stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt. Whisk and bring to a simmer until the sugar dissolves.
  5. 5Whisk corn starch mixture into the simmering sauce and stir until thickened. Add the fried chicken and toss until evenly coated in the sticky lemon sauce.
  6. 6Garnish with sesame seeds, green onions and lemon slices. Serve immediately for the crispiest texture.

About the Chef & Original Recipe

This recipe was published by cafedelites.com. Visit the original source for step-by-step photos, chef notes and additional details.