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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

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.

Questions

Can I make Lemon Chicken gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Lemon Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Lemon Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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