From the Cook
From the Cook
From the Cook
1/4
Chinese Lemon Chicken
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Instructions
1
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Beat the eggs and pour over chicken to soak.
2
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In a mixing bowl, combine the flour and cornstarch.
3
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In a frying pan. Pour about 1” of oil and bring to medium high heat.
4
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Coat each piece of chicken in the flour mixture and then place in hot oil to fry. Repeat for all chicken
5
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Once chicken pieces are golden brown, remove form oil and place on paper towels to dry.
6
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In a saucepan, mix lemon juice, water, sugar and zest from one lemon. Bring to a boil while stirring and then remove from heat.
7
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Pour sauce over chicken pieces until all are coated.
8
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Serve with rice and garnish with sesame seeds and green onion.
My Calorie Intake
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Tips & Tricks (5)
- Double-Dredge for Crispy Coating 🥡Dredge chicken in flour, dip in egg wash, then dredge in flour again for an extra-crispy exterior that stays crunchy even after coating with sauce.
- Zest Before Juicing 🍋Always zest your lemon before cutting and juicing it—once halved, the flesh becomes too soft to zest effectively, and fresh zest provides superior flavor and texture.
- Balance Your Sauce Ratios 🎯Taste your lemon sauce before adding it to the chicken and adjust the sugar-to-lemon juice ratio until the sweetness and tartness feel perfectly balanced on your palate.
- Cornstarch Slurry for Glossy Finish ✨Mix cornstarch with cold water to create a slurry before stirring into your sauce—this prevents lumps and creates that signature glossy, restaurant-quality coating.
- Toast Sesame Seeds First 🌱Lightly toast sesame seeds in a dry pan for 1-2 minutes before garnishing to unlock their nutty flavor and ensure they don't taste raw or bland.
Recipe Facts
Diet at a Glance
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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