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Chinese lemon chicken recipe

Chinese lemon chicken recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Lemon chicken

Tasty chicken in lemon sauce is delicious served with rice. This recipe also includes lot of vegetables.

7 people made this

IngredientsServes: 2

  • 3 teaspoons cornflour
  • 2 teaspoons brown sugar
  • 1/4 teaspoon ground ginger
  • 80ml lemon juice
  • 1 stick of celery, thinly sliced
  • 1 carrot, thinly sliced
  • 1 red pepper, thinly sliced
  • 240ml chicken stock
  • 2 chicken breast fillets

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Put cornflour, sugar, ginger and lemon juice in a pan. Whisk until smooth. Stir in celery, carrot, and pepper. Pour in chicken stock.
  2. Heat the sauce over medium heat, stirring constantly, until sauce boils and thickens.
  3. Meanwhile, grill chicken until no longer pink at the centre, about 8 minutes on each side.
  4. Serve chicken, pour over sauce and serve with rice.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I did add more ginger to suit our taste preference and garnished with chopped scallions. I cooked the sauce for quite a while, but the carrots never made it past the crunch stage. In the future, I'll either pre-cook them a bit, or more likely, just julienne them. Very simple and quick to make. You definitely will know that you're eating "lemon" chicken.-27 Oct 2015

Chinese Lemon Chicken

In a large bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 20 minutes.

In another bowl, mix together the chicken stock, soy sauce and sugar.

In a separate bowl, mix together the lemon juice and zest.

Place the flour in a large tray or bowl. Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.

Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper.

In a clean wok or pan over medium-high heat, add 1 tablespoon of oil and then add the garlic and ginger. Cook for about 10 seconds or until fragrant. Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved. Then add the lemon juice and zest. Simmer for another 30 seconds before adding the cornstarch mixture. Cook for another 30 seconds or until sauce has thickened slightly. Add the chicken pieces and toss until evenly coated. Transfer to a serving plate and sprinkle with sesame seeds and spring onion. Garnish with lemon slices if using.


To make the batter, combine the cornstarch, salt, and pepper in a shallow dish. Beat the egg yolks with the water until combined. Add the egg mixture to the cornstarch and blend until smooth.

Heat the oil in a large wok or skillet.

Dip the chicken pieces into the egg mixture then cook in the hot oil until golden brown, turning as needed. Remove with a slotted spoon and drain on paper towels.

Place the chicken in a serving dish and top with the sliced green onions. Pour the sauce evenly over the top of the chicken.

To make the sauce, combine all the ingredients in a saucepan. Cook over medium heat, stirring, about 5 minutes until sauce boils and the brown sugar and bouillon granules are fully dissolved.

Chinese Lemon Chicken

Chinese Lemon chicken is a name for the dish of chicken that blends the crispy chicken with the sweet lemon sauce that can spoil your tongue. Seemingly, the chicken is found around the world, especially in China, Asia. You also can get this food in restaurants. But the good news is you can make this food in your house. Find the ingredient list and follow the steps below:


  • 500 grams of breast chicken fillet, cut
  • One garlic, crushed
  • One teaspoon of salt
  • ¼ teaspoon of pepper powder
  • One spoon of fish sauce
  • One lemon, squeezed
  • Two eggs shook
  • Flour as much as 100 grams
  • 100 grams of tapioca
  • Fried oil, sufficiently
  • One spoon of sesame
  • Lemon sauce
  • 250 milliliter of water
  • Three spoons of lemon water
  • Ginger as long as 1 centimeter, grated it
  • Two spoons of sugar
  • One spoon of honey
  • ½ teaspoon of salt
  • One spoon of corn starch

Easy, simple steps to make Chinese lemon chicken

1 The first step you should take is smeared the chicken fillet with lemon, salt, pepper, garlic, and fish sauce in a bowl. Then lift for 15 minutes until the flavor seeps. You can mix both of flour and tapioca later and stir well until you get the thick dough.

2 Second, dip the chicken fillet in the egg that has been shaken. Then roll the chicken over the corn starch and tapioca. Repeat the action until the chicken is complete. Be sure that you have smear all fillet evenly with the flour before prepare the next step.

3 Heat the oil and fry the chicken until you get the goldenrod color. Fry all the chicken with the same action continuously. After you fry all of the chicken, raise and set aside them in another place while you take another pan to make the sauce.

4 Next, boil the water and put all of the grated ginger, squeeze lemon water, honey, sugar, and salt together for making a sauce. Stir for a few seconds and pour the tapioca that has been dissolved in sufficient water later. Stir the sauce until you get it smooth.

5 Last, put the fried chicken into the sauce mixture and stir them until thick. Test the taste before you turn off the kitchen stove and raise the chicken. Further, put the lemon chicken on the plate and served with sesame sprinkle of sesame.

Now you already know the steps to make a Chinese lemon chicken. Try to apply the recipe in your home and make a special Chinese lemon chicken for your family. You also can serve it with fresh beans and carrot or rice. Enjoy your food.

  • 1 lemon
  • ½ cup reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
  • 10 ounces mushrooms, halved or quartered
  • 1 cup diagonally sliced carrots, (1/4 inch thick)
  • 2 cups snow peas, (6 ounces), stems and strings removed
  • 1 bunch scallions, cut into 1-inch pieces, white and green parts divided
  • 1 tablespoon chopped garlic

Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.

Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices cook, stirring, until heated through, 1 to 2 minutes.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Preparation for lemon chicken

1. Add chicken cubes or entire breast, ginger paste, red chili powder, salt, turmeric, lemon juice, lemon zest and oil. Do not skip oil, it is the key to tenderize chicken along with lemon juice. I used half of a large lemon. I suggest using fresh lemon and freshly ground ginger or grated ginger.

2. Marinate the chicken and set aside for at least 1 hour 15 minutes. If using a meat mallet or a metal meat tenderizer, marination time can be reduced to 40 minutes. It can also be left overnight in the refrigerator.


  • 1 1/2 Pound chicken tenders, cut into chunks
  • 1/4 Cup all-purpose unbleached flour
  • kosher salt
  • 2 Tablespoons vegetable oil
  • 2 cloves minced garlic
  • 1 Tablespoon rice wine vinegar
  • 1/2 Cup chicken broth or stock
  • 1 Tablespoon plus, ½ teaspoon soy sauce
  • 1/2 Cup Sublemonal Message Jam, or similar product
  • 2 Tablespoons hot water
  • 2 scallions, thinly sliced

Chinese Lemon Chicken

This Chinese lemon chicken is super easy to make and can be ready in just 30 minutes! Perfect for dinner tonight instead of takeout!

I think lemon chicken is my favourite Chinese takeout food. It&rsquos so tasty, it&rsquos always one of the first things to disappear when we get takeout.

The only thing I don&rsquot love about it, is the overly sweet lemon sauce. It&rsquos good, but it&rsquos just a little too sweet and not quite lemon-y enough sometimes.

The best part about making Chinese lemon chicken at home is that the sauce is so much better.

Just sweet enough with loads of lemon flavour. And it&rsquos super easy to make.

This whole recipe is easy. It takes a few minutes to pan fry all the chicken, but it comes together quickly and is very easy.

If you have a large enough pan to cook all the chicken in one batch it will be ready in just 30 minutes. If you need to cook the chicken in batches it will take a bit longer than that, but it&rsquos still ready quite quickly.

Crispy, sticky, delicious, Chinese lemon chicken at home. Who needs takeout?

How to make Chinese lemon chicken

  • The recipe starts with marinating chicken. Clean chicken breast, pat dry completely in kitchen towel. Cut into small bite sized pieces. To chicken add light soy sauce, Chinese Shaoxing (I used vinegar), salt to taste and fine ground pepper to taste and 1 whole egg.
  • Break egg slightly and start mixing all the marinade into chicken.
  • Cover it and marinade it for 20 to 30 minutes refrigerated or at room temperature.
  • While chicken marinates, prep the sauces. Mix chicken stock, light soy sauce, sugar. Mix well to dissolve the sugar. Leave it aside until use.
  • Zest a lemon.
  • Add it to a bowl Squeeze out 3 tablespoon of lemon juice. Discard any seeds. Mix and keep aside.
  • Spread plain flour on to a wide plate. Add all marinated chicken into the flour(with the liquids).
  • Use glove if you prefer. Rub chicken into the flour to ensure it coats evenly. NOTE: I found 1.5 cups of flour just enough for coating all the chicken. If you end with very liquid mix, add extra flour to coat evenly.
  • Alternatively remove just the chicken pieces from the marinade and add it to flour. This way you won’t need much flour.
  • Shake off excess flour and leaves coated chicken pieces on a baking tray.
  • In a deep bottom pan heat vegetable or canola oil for deep frying. When oil is hot, add few pieces of chicken. Fry until golden brown.
  • Pro-Tip: do not crowd the pan. To achieve crunchy chicken with golden brown crust, fry in small batches.
  • Remove golden brown chicken from oil on to a plate lined with kitchen paper to absorb excess oil.
  • Repeat this for rest of the chicken.
  • Heat cooking oil in a wok. When wok turns very hot add minced ginger and garlic to the oil. Give it a quick stir.
  • Pour prepared sauce. Stir and let it cook for 2 minutes. Keep stirring.
  • Then add lemon juice-zest to the wok. Simmer cook for 30 seconds.
  • Meanwhile mix corn-starch with 1 tablespoon water. Pour it into the wok.
  • Cook for another 30 seconds or until the sauce thickens.
  • Add fried chicken pieces and toss to coat evenly.
  • Transfer to a serving plate. Sprinkle with sesame seeds, green onions and few lemon slices.
  • Serve hot with rice. NOTE: if serving it with rice you may want to make extra sauce so it soaks up in rice. Double the sauce than mentioned.


For the chicken:

Place the potato flour, beaten egg and breadcrumbs in three separate bowls.

Place the chicken breast in a large shallow bowl and season with the five-spice powder, lemon zest, red pepper flakes, salt and ground black pepper. Turn the meat to coat well in the seasoning, and then dip it first in the potato flour, then in the beaten egg and then in the breadcrumbs, coating well.

Fill a wok just under half-full with rapeseed oil. Heat the oil to 350°F, or until a piece of bread dropped in turns golden in 15 seconds. Using a spider or slotted metal spoon, gently lower the coated chicken into the oil and fry for 5 minutes until golden brown. Drain the cooked chicken on paper towels and keep covered with foil.

For the lemon sauce:

Strain the oil from the wok into a heatproof bowl through a sieve. Retain 1 teaspoon of oil in the wok and reheat the wok over high heat. Add the ginger and stir-fry for 2 seconds, then add the Shaohsing rice wine. Pour in the vegetable stock and bring to a simmer.

Add the lemon juice, sugar and sea salt, then season with the light soy sauce. Stir in the blended corn flour to thicken the sauce.

Slice the chicken and place on serving plates. Pour the lemon sauce over, then garnish with the spring onion, if using.