Chinese · Dinner
Chinese Lemon Chicken
Crispy battered chicken in a bright tangy lemon glaze with honey and soy, a Chinese-American restaurant classic loved across America.
$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
745Calories
28gProtein
42gFat
68gCarbs
18gSugar
1gFiber
580mgSodium
95mgChol
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Instructions
1
Prep
Mix lemon juice, zest, honey, soy sauce, sugar, minced garlic, and a cornstarch slurry into a sauce; set aside. Combine cornstarch, flour, salt, and pepper in a shallow bowl. Cut chicken into bite-sized pieces. Coat chicken pieces in beaten egg, then toss in flour mixture until fully coated. Slice scallions and have lemon slices ready.
2
Fry
Heat 800ml oil to 175°C in a deep pan or wok. Working in two batches to avoid crowding, fry chicken 4–5 minutes per batch, turning occasionally, until golden and crisp throughout. Drain on paper towel.
3
Glaze
Pour off all but 2 tsp oil from the pan. Add sauce and stir over medium heat 2–3 minutes until thickened and glossy. Return all chicken and toss to coat evenly.
4
Plate
Scatter scallions and lemon slices over chicken. Serve immediately over steamed jasmine rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless chicken thigh
- 6 tbsp cornstarch
- 2 tbsp plain flour
- 2 large eggs
- 0.5 tsp fine sea salt
- 0.5 tsp white pepper
- 800ml (3 1/2 cup) neutral oil
- 120ml (1/2 cup) fresh lemon juice
- 2 tsp lemon zest
- 4 tbsp honey
- 2 tbsp light soy sauce
- 2 tbsp sugar
- 4 tbsp water
- 2 garlic cloves
- 2 scallions
- 4 lemon slices
- 400g (14 oz) steamed jasmine rice