Why You’ll Love This Lemon Chicken Recipe
You’ll absolutely love this Lemon Chicken recipe for its perfect balance of flavors and textures.
The juicy chicken, enveloped in a crispy coating, pairs beautifully with the tangy lemon sauce. Every bite bursts with zesty goodness, and the sweetness from the sugar elevates the dish.
I can’t get enough of how the scallions add a fresh crunch. It’s a delightful combination that never fails to impress!
Plus, it’s incredibly easy to make, perfect for both weeknight dinners and special occasions.
Trust me, once you try it, this Lemon Chicken will become a staple in your home!
Ingredients of Lemon Chicken
When it comes to whipping up a delightful Lemon Chicken, the ingredients you choose can make all the difference. This dish is a fantastic blend of savory, tangy, and sweet flavors that come together beautifully. It’s not just about the chicken; it’s about the batter that creates that mouthwatering crunch, the zesty lemon slices that bring a fresh kick, and the sweet sauce that ties it all together. Let’s explore what you’ll need to create this culinary masterpiece.
Ingredients:
- 2 chicken breast halves
- 1 teaspoon salt
- 1 tablespoon light soy sauce (thin)
- 1/2 cup flour
- 2 tablespoons cornstarch
- 1/8 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup water (approximately)
- 1 tablespoon smoking hot vegetable oil
- Oil (for deep frying)
- 1 teaspoon salt (for the sauce)
- 3 tablespoons sugar (for the sauce)
- 1 tablespoon cornstarch (for the sauce)
- 1 cup chicken stock
- 2 lemons, thinly sliced
- 1 scallion, shredded
Now that you have your list, let’s chat about a few important considerations. First, the quality of your chicken breasts is key—try to get some fresh ones for that juicy bite.
And when it comes to the lemons, go for the ones that feel heavy for their size; that usually means they’re packed with juice. Also, if you can find organic lemons, why not? They’ll pack a punch of flavor without those pesky wax coatings.
The batter consistency is super important too; it should be like pancake batter—thick enough to cling but not so thick that it becomes a chore to dip.
How to Make Lemon Chicken
Alright, let’s explore the delicious process of making Lemon Chicken. First things first, you’ll want to gather your ingredients so you’re not running around like a headless chicken halfway through. Grab those 2 chicken breast halves and give them a good rinse. Then, pat them dry with a paper towel—nobody likes soggy chicken.
Now, sprinkle a teaspoon of salt and a tablespoon of light soy sauce over the chicken, letting it marinate for a few minutes while you prep the batter.
Speaking of the batter, you’ll need 1/2 cup of flour, 2 tablespoons of cornstarch, 1/8 teaspoon of baking soda, 1/4 teaspoon of baking powder, another 1/4 teaspoon of salt, and 1/4 teaspoon of sugar. Combine these in a large bowl, then add about 1/2 cup of water gradually, stirring until you achieve that pancake batter-like consistency.
It should be thick enough to cling to the chicken but not so heavy that it feels like you’re trying to dip a brick. Once you have your batter ready, coat each piece of chicken in it and pop them in the fridge for about 10 to 15 minutes. This little rest will help the batter stick like glue when it hits the hot oil.
Now, let’s get frying! Heat your oil to around 350°F—this is the sweet spot for the first fry. Carefully place the chicken in, making sure not to overcrowd the pan; we want that crispy goodness, not a soggy mess. Fry them for about 5 minutes, or until they’re golden brown, then remove and let them rest for 20 minutes.
This is where the magic happens; we want that double-fried crunch. After the wait, crank up the oil to about 375°F and fry them again for another 2-3 minutes. Trust me, it’ll be worth the wait. Once done, blot them on paper towels to soak up any excess oil.
And now for the pièce de résistance—the sauce. Heat a teaspoon of vegetable oil in a skillet, toss in the shredded scallion, and let it sizzle for about 30 seconds. Then, add those lovely lemon slices and stir for another minute until they start to sizzle.
Pour in 1 cup of chicken stock, along with 1 teaspoon of salt and 3 tablespoons of sugar. Finally, mix in a tablespoon of cornstarch to thicken it up. Let it simmer for about 5 minutes, and don’t forget to keep an eye on those lemons; overcooked lemons can turn bitter, and nobody wants that.
Once your sauce is ready, pour it over the sliced chicken that you’ve arranged on a platter, maybe with some lettuce leaves and cherry tomatoes for that Instagram-worthy touch. And there you have it, a delightful Lemon Chicken that’s sure to impress. Enjoy!
Lemon Chicken Substitutions & Variations
Exploring substitutions and variations for lemon chicken can elevate your dish and cater to different tastes or dietary needs.
If you’re looking for a healthier option, try using skinless chicken thighs or even tofu for a vegetarian twist. For a gluten-free version, substitute flour with almond flour or a gluten-free blend.
You can also experiment with different citrus, like lime or orange, for a unique flavor. Adding herbs like thyme or rosemary can give your dish an aromatic touch.
Don’t hesitate to include veggies like bell peppers or snap peas for added nutrition and color—it’s all about making the recipe your own!
Additional Tips & Notes
Although I’ve shared the main recipe, there are a few additional tips that can really enhance your lemon chicken experience.
For an extra zing, consider adding a splash of fresh lemon juice to the sauce just before serving.
I also recommend marinating the chicken in the soy sauce and a bit of lemon zest for at least an hour; it’ll deepen the flavor.
When frying, keep an eye on the oil temperature to guarantee perfect crispiness.
Finally, don’t skip the paper towel step after frying—it makes a difference in texture.
Trust me, these tweaks will take your dish to the next level!