Chinese Lemon Chicken | Crispy Lemon Chicken

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot powder is a healthier thickener, while all-purpose flour is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are more affordable than breasts.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium, while tamari is a gluten-free alternative.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar tang, while vinegar is a cost-effective souring agent.

Cut chicken into bite-sized pieces and season with salt and black pepper.

Coat chicken pieces with cornstarch evenly.

Beat eggs in a bowl and dip the coated chicken into the eggs.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add the chicken pieces in batches and fry until golden brown, about 4-5 minutes per batch.

Remove chicken and drain on paper towels.

In the same skillet, add garlic and ginger, sautéing until fragrant, about 30 seconds.

Add lemon juice, lemon zest, sugar, soy sauce, and chicken broth to the skillet, stirring to combine.

Bring the sauce to a simmer and cook for 2-3 minutes until slightly thickened.

Return the chicken to the skillet, tossing to coat in the sauce.

Garnish with sliced green onions and sesame seeds before serving.

Serve hot over rice or noodles.

Cooking Techniques

Spice Level:

Allergens