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Lemon Chicken

Crispy fried chicken in a bright, tangy lemon sauce. A Chinese-American takeout classic with tender chicken and silky glaze. Plan ahead: marinate 30 minutes.

50 minMediumServes 4420 cal/serving

ChineseLunchStovetop and OvenStandard

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Ingredients

  • 1.5 lbs boneless, skinless chicken breasts, cubed
  • 1/2 cup cornstarch
  • 1 egg white
  • 2 tbsp soy sauce
  • 1 cup vegetable oil (for frying)
  • 1/2 cup fresh lemon juice
  • 1/4 cup sugar
  • 1/2 cup chicken broth
  • 1/2 tsp lemon zest
  • 4 garlic cloves, minced
  • 1/2 tbsp fresh ginger, minced
  • 2 scallions, sliced

Instructions

  1. 1

    Marinate 1.5 lbs boneless, skinless chicken breasts in 1 egg white and 2 tbsp soy sauce for 30 minutes.

  2. 2

    Toss chicken with 1/2 cup cornstarch until coated.

  3. 3

    Heat 1 cup vegetable oil (for frying) in a deep pan to 350°F. Fry chicken in batches for 4-5 minutes until golden. Drain on paper towels.

  4. 4

    In a small pot, combine 1/2 cup fresh lemon juice, 1/4 cup sugar, 1/2 cup chicken broth, 4 minced garlic cloves, and 1/2 tbsp minced fresh ginger. Simmer for 3 minutes.

  5. 5

    Add 1/2 tsp lemon zest and stir. Pour sauce over fried chicken.

  6. 6

    Toss until well coated. Garnish with 2 sliced scallions and serve immediately.

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Questions

How hot should the oil be for Lemon Chicken?

For Lemon Chicken, the frying oil is held at 350 F (about 175 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How long should Lemon Chicken marinate?

Step 1 reads: "Marinate 1.5 lbs boneless, skinless chicken breasts in 1 egg white and 2 tbsp soy sauce for 30 minutes." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for cornstarch in Lemon Chicken?

The entry for Lemon Chicken calls for 1/2 cup cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I use chicken thighs instead of chicken breasts in Lemon Chicken?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Lemon Chicken uses 1.5 lbs boneless, skinless chicken breasts, cubed.

Can I start Lemon Chicken the day before?

Yes. Step 1 is a built-in pause of 30 minutes: "Marinate 1.5 lbs boneless, skinless chicken breasts in 1 egg white and 2 tbsp soy sauce for 30 minutes." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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