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Craving some delicious Chinese cuisine? Our Chinese Crispy Lemon Chicken is a must-try dish that will blow your taste buds away! The perfect balance of tangy lemon and crispy chicken will leave you wanting more.
Chinese crispy lemon chicken is a popular dish in Chinese cuisine that combines crispy fried chicken pieces with a tangy lemon-flavored sauce. While its exact origins are unclear, it is believed to have been created in Chinese-American restaurants, where chefs adapted traditional Chinese cooking techniques and ingredients to cater to Western tastes.
The dish typically consists of bite-sized pieces of chicken that are coated in a seasoned batter, deep-fried until crispy, and then tossed in a sticky, sweet, and sour lemon sauce made from lemon juice, sugar, soy sauce, and other flavorings. It is often garnished with sesame seeds, green onions, or lemon slices for added flavor and presentation.
Although similar dishes have existed in Chinese cuisine for centuries, the crispy lemon chicken as we know it today likely emerged in the United States during the mid-20th century. Chinese immigrants adapted their culinary traditions to appeal to American palates, resulting in the creation of dishes like General Tso’s chicken, sweet and sour chicken, and crispy lemon chicken.
Over time, crispy lemon chicken has become a staple menu item in Chinese restaurants around the world, beloved for its crispy texture, vibrant flavors, and colorful presentation. It is often served as a main course alongside steamed rice or noodles, making it a satisfying and versatile dish for both lunch and dinner.
While traditional Chinese cooking emphasizes balance and harmony in flavors, crispy lemon chicken reflects a fusion of Chinese and Western culinary influences, showcasing the adaptability and creativity of Chinese cuisine in response to global tastes and preferences.
Chinese Crispy Lemon Chicken
- Prep Time: 15 minutes
- Marinate Time: 60 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4–6 depending on size 1x
- Category: Poultry Recipes
- Method: Easy
Ingredients
- 2 kg chicken thighs (skin off and bones removed)
- 1/2 cup corn starch
- 2 eggs
- 1/4 cup soy sauce
- 1 Tablespoon salt
- 2 lemons
- Oil for frying
- 1 tablespoon extra cornstarch
- 1 large carrot sliced on the angle
- 1 celery stalk sliced thin
- 1 onion roughly chopped
- 2 medium capsicums roughly chopped
Instructions
- Wash and dry thighs.
- Cut thighs into bite-size pieces and place in a large bowl.
- When all the chicken is cut up, add salt and soy sauce and coat all the chicken.
- Place in the fridge for an hour.
- Beat eggs and add cornstarch.
- Place this mixture into a large zip lock bag and add children’s pieces.
- Seal the bag and shake making sure every piece of chicken is well coated.
- Heat the oil in the wok and carefully place chicken pieces in hot oil.
- DO NOT overcrowd the pan, and fry about 3 – 4 minutes per side.
- Remove chicken from wok and place on paper towel to drain. Repeat till all chicken is cooked.
- Remove oil from the wok leaving a small amount to now stir fry the vegetables.
- Fry the vegetables for about 5 minutes and place in a bowl.
- Squeeze lemons into the wok and add the extra cornstarch stirring until the mixture is smooth.
- Add chicken coating the chicken properly and lastly add the vegetables, making sure everything is well coated.
- Serve immediately with some rice and enjoy.
Notes
Created, Prepared, tried, and tested by Shell from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1 bowl
- Calories: 514
- Sugar: 4.4 g
- Sodium: 1803.1 mg
- Fat: 15.6 g
- Carbohydrates: 19.8 g
- Fiber: 1.9 g
- Protein: 69.4 g
- Cholesterol: 375.3 mg
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