Chinese Crispy Lemon Chicken Recipe “CiCi Li, Asian Home Cooking”

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is a healthier alternative, while potato starch is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber, while self-rising flour can be more economical.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil is healthier, while peanut oil can be cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

Cut chicken breast into 3/4 inch pieces.

Season chicken with a pinch of salt and white pepper.

Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water.

In a bowl, beat 1 egg until frothy.

Dredge chicken pieces in cornstarch, then dip in egg.

Heat 3 cups of oil in a deep pan for frying.

Fry chicken in batches until golden brown, about 4-5 minutes per batch.

Remove chicken and drain on paper towels.

In a separate pan, combine lemon juice, lemon zest, honey, soy sauce, rice wine, chicken stock, and a cornstarch slurry over medium heat.

Stir until the sauce thickens slightly.

Add fried chicken to the sauce and toss to coat evenly.

Garnish with chopped scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens