Tangy Chinese Lemon Chicken Recipe

Tangy Chinese Lemon Chicken Recipe

Tangy Chinese Lemon Chicken Recipe Chinese lemon chicken is a very popular take out Chinese recipe. This sweet and tangy Chinese recipe is a treat to the taste buds. However, you don’t have to pay a visit to any Chinese restaurant, just to get a taste of this amazing dish.

You can now prepare it right at your home and relish it with all your family members. Just follow the simple steps of this recipe and you will be able to prepare this dish in a perfectly professional way.

Servings: 5-6
Time Required For Preparation: 40-45 minutes
Time Required For Cooking: 10-15 minutes


2lbs. of boneless and skinless chicken breast

For The Sauce

1 1/2 tablespoon of lemon juice
1/4th cup of sugar
1 tablespoon + 1/2 tablespoon of cornstarch
3/4th cup of chicken broth
1/2 teaspoon of salt
1 tablespoon + 1 teaspoon of oil
3 slices of peeled lemon

For The Marinade

3 teaspoons of soy sauce
1/3rd teaspoon of salt

For The Batter

1 large egg
A pinch of white pepper
1/3rd teaspoon of baking powder
3 tablespoons of cornstarch
Vegetable or canola oil, for frying

Method Of Preparation

1. To prepare the chicken pieces, place them in a colander and then place the colander in the sink. Rinse the chicken pieces thoroughly until they are rid of any blood traces and other impurities. Once done, pat-dry the chicken pieces with paper towels and then remove their skin.

Once done, dump the chicken pieces in a bowl and pour the required amount of soy sauce over them. Add 1/3rd teaspoon of salt to the chicken pieces and toss them to season them nicely. Once ready, pop the bowl of chicken into your refrigerator to marinate the chicken for 30-40 minutes.

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2. As most of the marination time gets over, take a seperate bowl to prepare the batter in it. For that, take the two eggs and break them open. Tip the eggs into the bowl and whisk them vigorously until well beaten and combined together. Once that happens, add the cornstarch, a pinch of white pepper powder and baking powder to it. Whisk the mixture again to combine all the added ingredients and to get a smooth batter.

3. Once you are ready with the batter, remove the bowl of chicken from the refrigerator and let the chicken sit at room temperature for a few minutes. In the meantime, place a wok on the stove and light up the flame. Pour enough oil into the wok so that the chicken pieces can get submerged in the oil. While the oil is heating up, take the marinated chicken pieces and dip them one by one in the batter.

4. Coat all the chicken pieces in the batter and then slide half of them in the hot boiling oil. Deep fry all the chicken pieces until the batter turns golden brown and the chicken pieces are cooked. Once half of the chicken pieces are fried, fry the remaining chicken pieces and then transfer them to a plate lined with paper towel. Once done, set aside the fried chicken pieces and place another wok over medium flame.

5. Grease the wok with oil and then take a large bowl. Tip the chicken broth into the bowl and then add the lemon juice, remaining cornstarch, salt and sugar to the chicken broth. Whisk the mixture nicely until all the dry ingredients are nicely combined with the liquid ingredients and you get a smooth sauce.

Once ready, pour the sauce into the wok and cook until it turns clear. Once the sauce starts to bubble, discard the lemon slices from it. Remove the wok from the heat and pour the sauce directly over the fried chicken pieces. Toss the chicken pieces to coat them nicely with the sauce and serve it with steamed rice.