Crispy Chinese Lemon Chicken Recipe

That is Crispy Chinese language Lemon Chicken, the old fashioned method: A crispy battered chicken cutlet lower into slices then smothered in a tangy candy lemon sauce. Oh-so-very good!

Crispy Chinese language Lemon Chicken

You mightn’t see Lemon Chicken on the menu of these fashionable fashionable Chinese language locations, but it surely’s a mainstay at suburban eating places – and in my life for so long as I can bear in mind! I like it, and I’m not ashamed to confess it.

I used to be to notice that the net world appears to favour Lemon Chicken in chew dimension items, however me, I’m loyal to the old-school method: entire battered chicken cutlets, sliced and sauced.

I do take liberty with the sauce although which I normally discover too candy and missing actual lemon flavour, so I dialled up the brilliant lemon flavour and dialled down the sugar. Additionally, I take advantage of a batter that’s acquired higher crispy-staying energy that common ones so it doesn’t flip into slop the second the sauce hits it.

In the event you’ve solely ever had Lemon Chicken out, I actually suppose you’ll love this selfmade model!

Crispy Lemon Chicken elements

Right here’s what it’s essential to make this.

1. Crispy battered chicken

The crust of Chinese language Lemon Chicken is the kind that’s a bit puffy and lightweight, form of like beer battered fish. It received’t keep tremendous crispy as soon as sauced as a result of lemon sauce has extra water than the sticky sauces used for different fried Chinese language meals, like Honey Prawns and Honey Chicken. However this batter holds up higher than most (which go soggy inside seconds of the sauce hitting it) thanks to some secrets and techniques: flour plus cornflour, ice-cold soda water (fizz = lighter crust + chilly batter hitting scorching oil = crispier outcome), and the double-fry technique.

• Chicken – I choose boneless thighs as a result of the meat is juicier and also you additionally get extra gnarly craggy edges which implies extra crunch! It’s additionally what I usually see at Chinese language eating places – Asians usually favour darkish meat over leaner breast.

  Having stated that, you possibly can completely use chicken breast! You’ll solely want 2, cut up them in half horizontally to kind 2 skinny steaks.

• Cornflour and common flour – These have totally different properties in the case of fry batters, so for essentially the most fascinating outcome, I take advantage of each! Cornflour makes batters crispier than common flour however doesn’t go golden or puffy (as baking powder doesn’t work with cornflour). Then again, plain flour doesn’t fry up as crispy and doesn’t keep crispy as lengthy, but it surely does turn out to be a stunning golden color when fried which is fascinating. And as alluded to above, baking powder, which is what makes batters puff up so they’re mild moderately than onerous, works with flour not cornflour.

• Baking powder – To make the batter puffy. Doesn’t require a lot, simply 1/4 teaspoon!

• COLD soda water or membership soda or seltzer water – NOT glowing mineral water which is of course carbonated (ie fizzy). We wish one thing that has the full-on man-made bubbles in it which is fizzier. The fizz helps with the puff, the chilly is essential for extremely crispy:  the shock of the chilly batter hitting the recent oil = tremendous crispy just about instantly.

• Oil – Vegetable, canola or every other impartial flavoured oil (eg peanut oil) that’s appropriate for deep frying can be utilized. As soon as used, the oil is clear so could be re-purposed for any cooking – deep frying (extra recipes right here) or common sautéing and so on.

• Inexperienced onion – For garnish, 100% non-obligatory. I can’t recall ever seeing Lemon Chicken garnished at a Chinese language restaurant!!!

No egg – Discover there’s no egg within the batter? That’s as a result of egg makes fried batters much less crispy. And we don’t want it for dredging right here, such as you do when coating with breadcrumbs.

2. THE LEMON SAUCE

As famous above, I like to have the ability to style brilliant lemon flavour within the sauce and I don’t prefer it too candy. In the event you discover it’s not candy sufficient to your style, simply add a bit extra sugar on the finish (however truthfully, I believe you’ll find it candy sufficient).

• Lemons – Can’t beat recent lemons for actual brilliant lemon flavour! Within the occasion of an emergency although, bottled lemon juice can be utilized. 🙂

• Ginger and garlic – Simply 1/2 a teaspoon of every, for a touch of flavour. Finely grated with a microplane so that you don’t have lumps within the sauce.

• Chicken inventory/broth moderately than water for the liquid, for a sauce with higher flavour (it’s a bit one dimensional and bland with water).

• Chinese language cooking wine (Shaoxing wine) – This provides salt and a bit of additional depth of flavour to the sauce, to essentially give it that true Chinese language restaurant edge. Not the tip of the world to omit for alcohol free however substitute with a pinch of salt (Shaoxing wine is salty – what do you imply you’ve by no means had a sip? 🙂 )

• Sugar – I take advantage of 1/3 cup (70g) which, as famous above, makes it candy however not tooth-achingly so. You do want sufficient sugar to stability the lemon, else it’s too bitter.

• Cornflour (cornstarch) – That is what thickens the sauce however makes it good and glossy (flour would make it cloudy). Tip: If making the sauce forward, it’s higher to make use of arrowroot as a substitute as cornflour thickened sauces are inclined to go watery when reheated. Substitute equal quantity.

make Crispy Chinese language Lemon Chicken

Chicken with additional crispy-staying energy depends on two key issues: the shock of chilly batter hitting scorching oil (pretty frequent data lately within the culinary world) and a double-fry, the world’s worst-kept Asian secret for much less greasy, additional crispy meals. Commonplace methods I deploy in most of my deep fried recipes!

The great thing about the double-fry technique is a stress-free workflow – no drippy batter or last-minute frying frenzy. Do a clear up, get the plates out and do a fast second fry simply previous to serving!

1. Lemon Sauce – Whisk the cornflour with a splash of chicken inventory first till lump free (it dissolves higher in much less liquid), then whisk in all the things else. Simmer for 3 minutes till it thickens to a skinny honey consistency. It would go actually thick at first – however belief the method, it will get thinner after a minute! Keep in mind that the sauce thickens because it cools.

2. Refrigerate dry – Whisk the flour, cornflour, salt and baking powder in a bowl first then hold that within the fridge when you put together the chicken. This helps the batter be additional chilled

3. Pound chicken with a meat mallet, skillet or saucepan till it’s 0.7cm / 1/3″ thick. Cowl with a freezer bag or Go-Between to guard the meat so it doesn’t tear. (Go-between is like cling wrap but it surely’s thicker and doesn’t persist with itself. Bought alongside cling wrap on the grocery retailer, it’s helpful for protecting stacked meals within the freezer from sticking to one another, and defending meat from being broken when pounding).

4. Mud – Unfold the cornflour onto a plate. Sprinkle salt on the chicken then press into the cornflour, shake off the surplus then placed on a plate and put aside.

   The cornflour acts as an additional safety layer to forestall the chicken juices from making the batter soggy, in addition to giving the batter one thing to cling to.

5. Oil heating – Begin heating the oil. Warmth it to 160°C/320°F (I take advantage of a Thermapen to test the temperature). You will want 4cm / 1.6″ depth to maintain the chicken suspended because it cooks (you’ll cry if it will get caught on the bottom and rips the shell off!). However the oil stays clear so you possibly can used it for normal cooking after use.

   Use a heavy primarily based pot for security and good warmth retention (the oil temp drops rapidly when meals is added). I take advantage of my 24cm / 9.4″ forged iron pot. A skillet (even a deep one) is not going to be deep sufficient.

6. Chilly fizzy batter – Then add the soda water and whisk that in simply prior to make use of. See under for objective thickness – modify with additional plain flour or soda water if wanted. If the batter is just too thick, it is going to puff up massively. If it’s too skinny, it received’t adhere and will break off whereas cooking.

   Suggestions: The shock of ice-cold batter hitting scorching oil makes it super-crispy, and keep crispy. So when you’re making a big batch or your chatty aunt rings mid-cook, pop the batter within the fridge to maintain it chilly.

7. Coat – Dip the chicken within the batter and maintain it up for a few seconds to let the surplus dip off. The batter ought to be thick sufficient to completely cowl the chicken however could be ever so barely translucent.

8. Fry 1 low temp – Fry the chicken for 3 minutes till it is vitally pale golden, borderline white, however the batter is crisp, puffed and set. The batter will likely be crisp straight out of the fryer however will soften because it cools.

   Suggestions: Once you put it within the oil, don’t contact it for the primary minute to let the batter adhere, then fastidiously flip the chicken about midway by way of. I fry 2 items of chicken at a time – they only match. If utilizing a smaller pot, do them one after the other so that you don’t crowd the pot.

9. Cool – Take away the chicken onto a paper towel lined tray and do Fry #1 with the remaining chicken. Let the chicken cool for 20 minutes earlier than doing Fry #2, and even longer. Letting the chicken cool earlier than doing the 2nd fry actually does make the chicken extra crispy – I’ve tried it with and with out ready.

   I make the Lemon Sauce whereas the chicken is cooling, and prep different dishes, see under for ideas for what to serve this with. (PS The chicken crust will soften because it cools, don’t be alarmed, it’s Fry #2 that offers it superior crisp!)

10. Fry 2 excessive temp – Now, we crisp it!! Warmth the oil to 200°C/390°F. Then fry the chicken for 3 minutes till it’s deep golden, turning on the midway mark. You’ll be able to crowd the pot for Fry #2. I may match 3 however not 4, so I simply persist with 2 items of chicken.

11. Slicing – Take away the chicken onto the paper towel lined tray once more when you end Fry 2. Then slice the chicken into 1.5cm / 0.6″ slices.

12. Saucing – Switch the sliced chicken onto a serving plate or particular person plates and spoon over the sauce (heat to loosen if wanted, it is going to take barely a minute, and if nonetheless too thick add a teaspoon of water at a time as wanted). Garnish with inexperienced onion and lemon slices if desired, then serve instantly and inform everybody to EAT FAST to optimise the crispy consuming expertise!!

What I serve with Lemon Chicken

In the event you’re making a bigger banquet, how about including a aspect of Char Siu Chinese language BBQ Pork? It’s oven-baked, so that you received’t be juggling a number of range dishes directly. And as I’ve stated earlier than, it’s completely acceptable in my world to make the Fried Rice forward of time then simply reheat it within the microwave. As a result of serving a multi-course meal ought to really feel easy and stylish, not a panicked scramble! – Johnsat x

PS The irony right here, after all, is that I’ve by no means heard my identify in the identical sentence because the phrases “easy” or “elegant”, whether or not cooking is concerned or not. 😆

PPS I do know I sound fairly crispy fry-batter obsessed (and I’m, a little bit bit) however even when the crust goes delicate as a result of it’s sitting round soaked in sauce, Lemon Chicken could be very, very good and is in reality acquainted as a result of that’s the best way it’s at eating places. What I don’t need although is greasy soggy crust inside 10 seconds of saucing it, which is what occurs as a result of excessive water content material in lemon sauce with out the extra-crispy measures taken on this recipe. If I say the phrase “crispy” another time, please ship assist.

Watch find out how to make it

Crispy Chinese Lemon Chicken Recipe

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Serves: 4 Prep Time: 20 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 358 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 x 125g/3oz chicken thigh fillets , skinless and boneless (or 2 breasts – Note 1)
• 1/2 tsp cooking salt / kosher salt
• 1/4 cup cornflour / cornstarch
• 1 – 1 1/2 litres (4 – 6 cups) vegetable or canola oil , for frying – 4cm / 1.6" depth (re-usable, Note 2)
• 1/3 cup cornflour / cornstarch
• 1/3 cup + 1 tbsp plain flour (all-purpose flour)
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp baking powder
• 1/2 cup COLD soda water , not sparking mineral water (Note 3)
• 6 tsp cornflour/cornstarch
• 1/2 cup chicken stock/broth , low sodium
• 1/2 cup lemon juice , fresh
• 1/3 cup white sugar
• 1/2 tsp garlic , finely grated
• 1/2 tsp ginger , finely grated
• 1 tbsp Chinese cooking wine (can omit for alcohol-free)
• Lemon slices , to serve (optional)
• 1 green onion , finely sliced on the diagonal, to serve (optional)

Instructions

1. Pound chicken to 0.7cm / 1/3", salt, dust with cornflour. Dip in batter, fry 3 min at 160°C/320°F, cool 20 min, fry again 3 min at 200°C/390°F until dark golden and crispy. Slice, serve with sauce (simmer 3 min).
2. Refrigerate batter dry – Whisk the cornflour, flour, baking powder and salt in a bowl, then put it in the fridge which you proceed with other prep (Note 4)
3. Pound chicken – Place chicken on a cutting board and cover with a freezer bag or similar (I use Go-Between, Note 5) then pound with a meat mallet or bottom of a skillet until it is an even 0.7cm / 1/3" thick. Sprinkle both sides with the 1/2 teaspoon of salt.
4. Dust – Spread the cornflour on a plate and dust each side of the chicken with it, shaking off excess. Put on a plate and set aside while you keep preparing.
5. Preheat oil to 160°C/320°F in a large heavy based pot (mine is 24cm/9.4"). The oil needs to be at least 4cm/1.6" depth so the chicken floats.
6. Finish batter – Remove bowl from the fridge, add soda water and whisk just until combined, then stop – some small lumps are ok, better than whisking to death (makes crust less puffy and light). It should be a fairly thin batter, enough to coat the chicken but fairly thinly.
7. Fry #1 – Dip a piece of chicken in the batter and let the excess drip off, then carefully place in the oil. Do another piece (if it will fit). Fry for 3 minutes until very pale golden. Remove onto a paper towel lined tray and repeat with remaining chicken.
8. Cool chicken for 20 minutes. (Note 6) Meanwhile, make the sauce.
9. Lemon Sauce – Place the cornflour and a splash of the chicken stock in a small saucepan. Whisk until lump-free, then add remaining stock and sauce ingredients. Whisk and bring to a simmer over medium heat, then let it simmer for 3 minutes, whisking every now and then until it becomes a thin honey consistency. At first, it will go very thick (too thick for sauce) then it becomes thinner. Remove from heat, cover and keep warm (reheated if needed to loosen).
10. Fry #2 – Heat the oil to 200°C/390°F. Fry 2 pieces of chicken for 3 minutes until deep golden and super crispy, turning the chicken in the oil at the halfway mark. Remove onto a paper towel lined tray and repeat with remaining chicken.
11. Serving – Cut the chicken into 2cm thick slices (3/4"), transfer onto individual or shared serving plate. Pour over the Lemon Sauce, garnish with green onions and lemon slices if using. Serve with steamed rice (see in post for more side options).

Notes

1. Chicken cut – I prefer thigh for the more nubbly surface area (and therefore more crunchy texture!) and the meat is juicer. However, breast works just fine – cut in half lengthwise to form 4 thin steaks and follow recipe as written except no need to pound.
2. Oil re-use – The oil is clean so can be reused for any purpose, not just deep frying but also sautéing etc.
3. Cold soda water (or club soda or seltzer water) – It must be fridge cold to ensure crispy coating. Needs to be man-made fizziness to help with the puffiness. Do not use sparkling mineral water (ie naturally fizzy) – it’s not as strong. It works but not as crispy.BEST SUB: Ice cold water. Crispiness not as strong so doesn’t last as long once sauced, but still excellent and worth making, and crispier than usual fry batters.
4. Batter tips – Cold batter is key to a light crispy shell, so refrigerating the bowl with the dry ingredients helps (also logical for workflow) as well as ensuring the soda water is cold, cold, cold! If making a big bath, keep the batter refrigerating between fry batches to keep it cold (I’ve even been known to set the bowl in another filled with ice).
5. Sheets for pounding – I use a product called “Go Between” which is like freezer bags but they are sheets used to keep food separated in the freezer (for easy portion control). It comes in a roll like cling wrap, brand is Glad (Australia). You can use parchment/baking paper or freezer bags as well.
6. Cooling before Fry #2 definitely makes it crispier, I tried it.
Make ahead – Do Fry #1 up to 1 hour prior then leave the chicken out, uncovered (it will go soft, that’s ok). Make lemon sauce and keep in saucepan, covered, on stove, and reheat when required (use water if needed to loosen slightly). Do Fry #2 when ready to crisp and reheat the chicken! It’s remarkably stress free because you aren’t dealing with dripping batter.
Leftovers will keep for 3 days though the crust does soften due to the sauce! Keep them separate if you can.
Nutrition per Lemon Chicken assumes 2 teaspoons of oil is absorbed in the crust of each piece of chicken and that all the sauce is consumed.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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