Lee Lum's Lemon Chicken

Delight your taste buds with Lee Lum's Lemon Chicken, a crisp and tangy twist on a Chinese takeout favorite that's perfect for any home cook. This recipe pairs golden, perfectly fried bite-sized chicken pieces with a luscious, homemade lemon sauce featuring freshly squeezed lemon juice for a bright, zesty flavor. The chicken is marinated in soy sauce and rice vinegar, then coated in a light, airy batter made with cornstarch, flour, and a touch of baking powder, ensuring an irresistibly crispy texture. The lemon sauce comes together effortlessly with just a few ingredients, thickened to the ideal consistency with a touch of cornstarch. Garnish with a sprinkle of lemon zest and green onions for an elegant finish, and serve with steamed rice for the ultimate comfort meal. Ready in under 35 minutes, this recipe is your go-to for a quick and flavorful dinner packed with vibrant citrus goodness. Perfectly balanced and highly satisfying, this lemon chicken will become a new family favorite!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 egg
• 0.5 cup cornstarch
• 0.5 cup all-purpose flour
• 1 teaspoon baking powder
• 2 cups vegetable oil (for frying)
• 0.25 cup lemon juice (freshly squeezed)
• 2 tablespoons sugar
• 0.5 cup water
• 1 teaspoon cornstarch (for lemon sauce)
• 2 teaspoons water (for cornstarch slurry)
• 1 teaspoon lemon zest (optional, for garnish)
• 2 tablespoons green onions (optional, sliced for garnish)

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and place them in a mixing bowl.

Step 2

In the mixing bowl, combine the chicken pieces with soy sauce and rice vinegar. Marinate for 15 minutes while you prepare the rest of the ingredients.

Step 3

In another bowl, whisk the egg until beaten. In a separate shallow dish, mix together the cornstarch, all-purpose flour, and baking powder.

Step 4

Dip each piece of marinated chicken into the beaten egg, then coat it evenly in the flour mixture. Shake off excess flour and place on a plate.

Step 5

In a deep skillet or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook until golden brown and fully cooked, about 3-4 minutes per batch. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.

Step 6

For the lemon sauce, combine the lemon juice, sugar, and 1/2 cup water in a small saucepan. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.

Step 7

In a small bowl, mix the teaspoon of cornstarch with 2 teaspoons of water to create a slurry. Gradually add the slurry to the lemon sauce, stirring constantly until the sauce thickens slightly. Remove from heat.

Step 8

Arrange the fried chicken on a serving plate. Drizzle the warm lemon sauce evenly over the chicken pieces. If desired, sprinkle with lemon zest and sliced green onions for added flavor and presentation.

Step 9

Serve immediately with steamed rice or your favorite vegetable side dishes. Enjoy!

Nutrition Facts

Serving size	(1349.6g)

Amount per serving	% Daily Value*
Calories	5382.0

Total Fat 497.2g	0%
Saturated Fat 74.0g	0%
Polyunsaturated Fat 1.8g
Cholesterol 581.6mg	0%
Sodium 2044.1mg	0%
Total Carbohydrate 111.9g	0%
Dietary Fiber 2.7g	0%
Total Sugars 27.3g
Protein 156.2g	0%

Vitamin D 52.5IU	0%
Calcium 110.4mg	0%
Iron 8.5mg	0%
Potassium 1488.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.7%

Protein: 11.3%

Carbs: 8.1%