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Crispy Lemon Chicken (American-Chinese Style)
A classic American-Chinese lemon chicken with a crunchy cornstarch coating and a glossy, tangy sauce. Marinated chicken breasts are fried to golden perfection and then tossed in a silky lemon‑vinegar glaze. Perfect for a quick weeknight dinner that tastes like take‑out.
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Critical Success Points
- • Marinate the chicken for at least 2 hours in the refrigerator.
- • Add cornstarch gradually to achieve a light, even coating.
- • Heat oil to ~350°F before frying; avoid overheating.
- • Do not let the sauce boil after adding the cornstarch slurry.
- • Fully coat the fried chicken with the hot sauce so the glaze is absorbed.
Safety Warnings
- • Hot oil can cause severe burns; use tongs and keep a lid nearby.
- • Do not leave the skillet unattended while oil is heating.
- • Handle the hot sauce with care; steam can cause scalds.
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