The Most Delicious ❗ Chinese Lemon Chicken by (YES I CAN COOK)

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 cornflour evenly.

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

Heat 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 a separate bowl, mix chicken stock, lemon juice, sugar, salt, black pepper, chilli flakes, and honey to create the lemon sauce.

In the same skillet, add garlic powder and sauté briefly until fragrant.

Add the lemon sauce to the skillet, stirring to combine, and bring to a simmer.

Mix cornflour with water and add to the sauce to thicken, if needed.

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

Garnish with lemon zest, lemon slices, and optional green chillies before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens