Crispy Lemon Chicken (American-Chinese Style)

Ingredients

• 4 pieces Chicken breast fillets (Boneless, skinless; about 150 g each)
• 2 cloves Garlic (Finely minced)
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Salt
• 0.5 teaspoon Ground ginger
• 2 large Eggs (Beaten lightly)
• 1 tablespoon Soy sauce (Regular or low‑sodium)
• 3 tablespoons Cornstarch (for coating) (Add gradually while stirring)
• 1 teaspoon Cornstarch (for sauce) (Mixed with lemon juice to form a slurry)
• 120 ml Sunflower oil (Enough to cover half the thickness of the chicken pieces)
• 60 ml Lemon juice (Juice of about 2 lemons)
• 240 ml Chicken broth (Low‑sodium; can use a dissolved stock cube)
• 1 tablespoon White vinegar
• 1 tablespoon Sugar
• 1 pinch Additional pinch of salt (For the sauce)

Instructions

1. Slice the chicken

   Place each chicken breast on the cutting board and cut into thick fillets about 1 cm (≈0.4 in) thick for even cooking.

   Time: PT5M

2. Prepare the marinade

   In a large bowl combine minced garlic, ground pepper, salt, ground ginger, beaten eggs, and soy sauce. Add the chicken fillets and toss until every piece is well coated.

   Time: PT5M

3. Marinate

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to overnight) to let the flavors penetrate.

   Time: PT2H

   Temperature: 4°C

4. Add cornstarch coating

   Remove chicken from the fridge. Sprinkle cornstarch over the marinated pieces a little at a time, stirring gently until the chicken feels lightly coated and the mixture becomes a bit viscous.

   Time: PT5M

5. Heat the oil

   Pour sunflower oil into the skillet so it reaches about half the thickness of the chicken pieces. Heat over medium‑high until the oil shimmers, roughly 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Fry the chicken

   Carefully place the coated chicken pieces in the hot oil. Fry without moving for about 4 minutes until the underside is golden, then flip and fry another 3 minutes until cooked through and crisp.

   Time: PT7M

   Temperature: 350°F

7. Drain excess oil

   Transfer the fried chicken to a plate lined with paper towels to absorb surplus oil.

   Time: PT2M

8. Make lemon‑cornstarch slurry

   In a small bowl combine the lemon juice with 1 teaspoon cornstarch. Stir until smooth; set aside.

   Time: PT2M

9. Prepare the sauce base

   In a saucepan bring the chicken broth to a gentle simmer (do not boil). Add white vinegar, sugar, and a pinch of salt. Stir until sugar dissolves.

   Time: PT5M

   Temperature: 190°C

10. Thicken the sauce

    Slowly pour the lemon‑cornstarch slurry into the simmering broth while whisking continuously. Cook for about 2 minutes until the sauce becomes glossy and slightly gelatinous.

    Time: PT2M

    Temperature: 190°C

11. Coat the chicken

    Return the fried chicken to the skillet or a large bowl, pour the hot lemon sauce over, and toss gently until every piece is fully coated and the sauce is absorbed.

    Time: PT2M

12. Serve

    Plate the lemon chicken immediately, garnish with sliced lemon or chopped scallions if desired, and enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken breast fillets: Turkey breast
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Ground black pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Ground ginger: Fresh ginger, grated (½ tsp)
• Instead of Eggs: Egg substitute, Aquafaba (2 Tbsp)
• Instead of Soy sauce: Tamari (gluten‑free), Liquid aminos
• Instead of Cornstarch (for coating): Potato starch, Arrowroot powder
• Instead of Cornstarch (for sauce): Potato starch, Arrowroot powder
• Instead of Sunflower oil: Canola oil, Peanut oil
• Instead of Lemon juice: Bottled lemon juice
• Instead of Chicken broth: Vegetable broth
• Instead of White vinegar: Rice vinegar, Apple cider vinegar
• Instead of Sugar: Honey (1 tsp), Maple syrup (1 tsp)

Equipment Needed

• Cutting board
• Sharp chef's knife
• Large mixing bowl
• Whisk or fork
• Plastic wrap
• Heavy skillet or wok
• Paper towels
• Small bowl (for slurry)
• Saucepan
• Spatula or tongs
• Serving plate

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use freshly squeezed lemon juice for the brightest flavor; bottled juice can be dull.
• Add a pinch of toasted sesame oil to the sauce for an extra aromatic note.
• For extra crispness, double‑coat: dip the marinated chicken in cornstarch, dip again in beaten egg, then a final dusting of cornstarch before frying.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet to retain crispness.

Freezer: Freeze in a freezer‑safe bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken a day ahead for deeper flavor.
• Prepare the lemon‑cornstarch slurry and keep it refrigerated; give it a quick stir before using.
• Fry the chicken ahead and keep warm in a low oven (200°F) while you finish the sauce.