Chinese Lemon Chicken

Method8 steps · about 30 min

1. 1

   Step 1: Mix the ¼ cup chicken broth, ¼ cup fresh lemon juice, 2 tbsp rice vinegar, optional 1 tsp Shaoxing wine, 4 tbsp sugar, 1 tbsp sauce cornstarch, 1 tsp lemon zest and ½ tsp sauce salt in a bowl. Set this complete lemon sauce aside.

   Uses ¼ cup chicken broth · ¼ cup fresh lemon juice, about 1 large lemon · 2 tbsp rice vinegar · 1 tsp Shaoxing wine (optional) · 4 tbsp sugar · 1 tbsp cornstarch for the sauce · 1 tsp lemon zest · ½ tsp salt for the sauce

2. 2

   Step 2: Mix all the 14 oz chicken pieces with the 1 tbsp marinade oil and the separate ½ tsp marinade salt. Marinate for 15 minutes in the refrigerator.

   Marinate chicken in the refrigerator · 15 minUses 14 oz boneless skinless chicken breast, cut into 1-inch (2.5 cm) pieces · 1 tbsp vegetable oil for the marinade · ½ tsp salt for the chicken marinade

3. 3

   Step 3: When ready to cook, stir the beaten egg (1) into all the marinated chicken from step 2. Add the ½ cup coating cornstarch and toss until the chicken has an uneven, slightly clumpy coating, with a little dry starch remaining unattached.

   Uses All the chicken and marinade from step 2 · 1 egg, beaten · ½ cup cornstarch for coating the chicken

   
4. 4

   Step 4: Heat the separate ⅓ cup frying oil in a large skillet until very hot, just beginning to smoke. Add all the coated chicken from step 3 and spread it into one layer with space between pieces. Separate pieces with tongs or chopsticks; a 12-inch skillet is the source guide for this batch.

   Uses ⅓ cup vegetable oil for pan frying · All the coated chicken from step 3

5. 5

   Step 5: Cook the chicken from step 4 undisturbed for 2–3 minutes until the underside is golden. Flip and cook the other side for another 2–3 minutes. Continue if needed until the centers reach 74°C (165°F); color and these guide times alone do not establish doneness. Transfer all the cooked chicken to a plate and let it rest for 2–3 minutes so the crust firms up. Take the pan off the heat and retain its actual remaining frying oil for step 6.

   Fry chicken — each side · 3 minUses All the coated chicken in the frying pan from step 4 · Actual frying oil already in the pan from step 4

   
6. 6

   Step 6: Return the pan to medium heat. Keep 1–2 tbsp of its actual remaining frying oil from step 5, removing excess if necessary; this is retained oil, not a new dose. Add the sliced white parts of the 2 green onions and the 2 tsp minced ginger. Stir a few times until fragrant, reserving the onion greens for serving.

   Uses Keep 1–2 tbsp actual residual frying oil from step 5 · White parts of the 2 green onions; reserve greens · 2 tsp minced ginger

   
7. 7

   Step 7: Stir the entire lemon sauce from step 1 again to disperse its cornstarch, then pour it into the pan with all the aromatics and retained oil from step 6. Stir and cook until it thickens into a glossy glaze.

   Uses All the mixed lemon sauce from step 1 · All the fried onion whites, ginger and retained pan oil from step 6

   
8. 8

   Step 8: Return all the cooked, briefly rested chicken from step 5 to all the thickened lemon glaze from step 7 and toss to coat. Transfer to a plate, garnish with the reserved onion greens and optional thinly sliced lemon rind, and serve promptly as 4 main-dish portions, with ready cooked rice if desired. Refrigerate leftovers in a shallow covered container within 2 hours and use within 3 days. The source oven-reheating guide is 375°F (190°C), 8–10 minutes on a rack; continue until the chicken actually reaches 74°C (165°F).

   Uses All the cooked, briefly rested chicken from step 5 · All the glaze and aromatics from step 7 · Reserved green parts of the same 2 green onions · A little thinly sliced lemon rind, as desired (optional) · Ready cooked rice, as desired for serving (optional)