Description
Succulent lemon chicken emerges as a Mediterranean-inspired delight packed with zesty flavors. Crisp, golden-brown chicken pieces complement tangy citrus notes, offering a perfect balance of texture and bright freshness.
Ingredients
Scale
- 1 pound (454 grams) chicken breasts or thighs, boneless, skinless, cut into bite-size pieces
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 1 egg, lightly beaten
- ¼ cup lemon juice, freshly squeezed
- 2 tbsps honey (or sugar)
- 2 tbsps soy sauce
- ½ cup chicken broth or water
- 1 tbsp garlic, minced
- 1 tsp fresh ginger, grated (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp cornstarch mixed with 1 tbsp water (for thickening)
- 1 tbsp lemon zest
- Pinch of red pepper flakes (optional)
- Oil, for frying
- Green onions, chopped (optional)
- Sesame seeds (optional)
- Steamed rice or noodles
Instructions
- Seasoning and Coating: Season chicken with salt and pepper, thoroughly dredge in beaten egg, then generously coat with a cornstarch-flour mixture, ensuring even and complete coverage.
- Frying Process: Heat oil in a skillet to medium-high temperature, creating a shallow pool. Carefully fry chicken in small batches, achieving a golden-brown exterior and fully cooked interior, approximately 3-4 minutes per side.
- Lemon Sauce Creation: Combine lemon juice, zest, honey, soy sauce, garlic, ginger, and chicken broth in a saucepan. Simmer gently to meld flavors, then introduce cornstarch slurry, stirring until the sauce reaches a glossy, smooth consistency that coats the back of a spoon.
- Final Assembly: Transfer crispy chicken to a large bowl, pour warm lemon sauce over the top, and gently toss to ensure complete coating. Garnish with chopped green onions or toasted sesame seeds for added flavor and visual appeal. Serve immediately with steamed rice or noodles.
Notes
- Manage Oil Temperature: Keep oil consistently around 350-375°F to achieve perfect golden-brown crispiness without burning the chicken exterior.
- Prevent Soggy Coating: Pat chicken completely dry before coating to ensure the flour-cornstarch mixture adheres properly and creates a crisp, light crust.
- Control Batch Frying: Never overcrowd the skillet, which drops oil temperature and creates greasy, less crispy chicken pieces.
- Balance Sauce Consistency: Whisk cornstarch slurry slowly and steadily to avoid lumps, creating a smooth, glossy sauce that clings perfectly to chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 70 mg