Crispy Chinese Lemon Chicken
Easy, crispy chicken bites in a sweet and garlicky Asian style lemon sauce. This one pan chicken dinner is the perfect take out alternative.
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Servings: 4
Ingredients
- 500 g (1 lb) boneless skinless chicken breast, cut into 1 inch pieces
Marinade Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons white wine vinegar
- 1 large egg
- 150 g (1 cup) cornstarch
- 100 ml (¼ cup) vegetable oil
For the lemon sauce
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
- 2 tablespoons fresh ginger, grated
- 2 tablespoons (2 tablespoons) honey
- 80 ml (⅓ cup) chicken broth using ½ a stock cube, or use fresh
- 80 ml (⅓ cup) light soy sauce
- 1 lemon, juice & zest
Instructions
- Prepare the Chicken: Cut the chicken breast into bite-sized pieces. In a mixing bowl, combine the chicken with soy sauce, white wine vinegar, and egg. Mix well to ensure each piece is thoroughly coated. Let the mixture marinate for about 10 minutes to infuse the chicken with flavour.
- Cornstarch Coating: After marinating, remove the chicken pieces, letting any excess marinade drip off. Place cornstarch in a separate medium bowl. Toss the chicken in cornstarch until evenly coated. This layer will help achieve a crispy finish. Set the coated chicken aside.
- Fry the Chicken: Heat vegetable oil in a cast-iron skillet over medium-high heat. Once hot, shake off any excess cornstarch from the chicken pieces and fry them in batches. Do not overcrowd the skillet. Fry until golden brown and fully cooked, about 6 minutes. Then, transfer the chicken to a plate lined with paper towels to drain.
- Make the Sauce: Dispose of the frying oil and add olive oil to the skillet. Sauté garlic and ginger until soft, about 1 minute. Add honey, lemon juice and zest, stock, and soy sauce, and bring to a boil. To thicken, stir in the cornstarch-water mixture, bringing it back to a boil until the sauce thickens.
- Combine and Coat: Return the fried chicken to the skillet, tossing it in the sauce to coat it evenly. Ensure each piece is generously covered with the sauce.
- Serve Your Dish: Serve the Chinese Lemon Chicken hot, accompanied by steamed rice. Garnish with chopped spring onion and coriander for added flavour and colour.
Notes
- Marinating Time: Extending the marinating time up to an hour in the refrigerator can deepen the flavours.
- Frying in Batches: To maintain a consistent oil temperature and ensure each chicken piece fries evenly, avoid overcrowding the pan. Frying in batches is key.
- Sauce Consistency: If you prefer a thinner sauce, add a bit more chicken broth. For a thicker sauce, use a little more cornstarch in your slurry.
- Garnishes: Feel free to adjust garnishes based on your preference. Sesame seeds or thinly sliced chilli peppers can also add a nice touch.
Nutrition
Calories: 589kcal | Carbohydrates: 48g | Protein: 26g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1838mg | Potassium: 528mg | Fiber: 1g | Sugar: 10g | Vitamin A: 96IU | Vitamin C: 17mg | Calcium: 29mg | Iron: 2mg
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