Chinese Lemon Chicken
Crispy, golden chicken breasts tossed in a tangy lemon-soy sauce with a hint of garlic and ginger. Serve with steamed jasmine rice for a balanced, restaurant-quality meal. This halal-friendly recipe uses double-fried chicken and gluten-free cornstarch for a glossy, umami-rich glaze.
- Prep Time: 25
- Cook Time: 30
- Total Time: 55
- Yield: 4 servings
- Category: Dinner
- Method: Frying, Stir-Frying
- Cuisine: Chinese
- Diet: Halal
Ingredients
1.5 lbs boneless chicken breasts (about 4 pieces)
1 cup all-purpose flour
1 tsp baking powder
1 egg, lightly beaten
2 tbsp cornstarch
1/4 cup soy sauce (gluten-free if needed)
Zest and juice of 2 lemons
2 tbsp honey or sugar
1 tbsp toasted sesame oil
1 tbsp rice wine vinegar
1 tbsp cornstarch
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 red chili, finely sliced (optional)
2 tbsp peanut oil or vegetable oil
Steamed jasmine rice, for serving
Instructions
Cut chicken into 2-inch pieces
Whisk flour, baking powder, 1 tsp salt, and pepper
Coat chicken in flour mixture, then dip in egg, then dredge in remaining flour mixture
Heat oil in a wok or large skillet over medium-high heat
Fry chicken until golden (3-4 mins), transfer to paper towels
Sauté garlic, ginger, and chili in wok for 30 seconds
Combine soy sauce, lemon juice/zest, honey, vinegar, and sesame oil in a bowl
Whisk in cornstarch and 2 tbsp water to make a slurry
Return chicken to pan, pour in sauce, and simmer 2-3 mins
Top with fresh cilantro and sliced lemon
Notes
Use a non-dairy substitute like tamari for soy allergies
Double sauce for extra tangy coating
Air-fry chicken (400°F, 6-8 mins) if avoiding deep-frying
Store leftovers in airtight containers up to 3 days
Pair with steamed bok choy for a complete meal
Find it online: https://cookingwithramsay.com/chinese-lemon-chicken/