It’s been a while since I’ve updated a Chinese-American classic and given a recent request I received for this dish, I decided it was high time I give it a go. The basic process is the same as my orange chicken recipe , but I’ve substituted honey for the marmalade and used salt instead of soy sauce for the marinade to keep the color lighter. Lemon and black pepper are one of my favorite flavor combinations, so I couldn’t resist adding a generous grind of the fragrant spice into the marinade for both flavor and heat.
The chicken doesn’t take long to fry since it’s cut into relatively small pieces, so be careful not to overdo it, or it will get tough and dry. I recommend using an instant-read thermometer. I use one called a Thermapen made by Thermoworks.
After you’ve fried the chicken, it just gets tossed in a simple sauce packed with loads of lemon flavor, thanks to the addition of both lemon juice and zest, Honey balances out the tartness, while sake adds umami to the sauce. If you chose to substitute water for the sake, it would still taste great, but the flavor will not be quite as complex. Finally, I add just a bit of soy sauce for some extra flavor, but not enough to muddy the color of the lemon sauce.
Serve this Lemon Chicken with with some rice , Chow Mein or Singapore Noodles for an awesome Chinese-American dinner that comes together in less time than ordering take-out.
📖 Recipe
Equipment
Units
Ingredients1x2x3x
for chicken
- 350 grams boneless skin-on chicken thighs (cut into 1 ½-inch pieces)
- 1 tablespoon sake
- ¼ teaspoon salt
- ground black pepper (to taste)
- ⅓ cup potato starch
- vegetable oil (for frying)
for sauce
- 1 lemon zested
- 3 tablespoons lemon juice
- 3 tablespoons honey
- 3 tablespoons sake (or water)
- 1 teaspoon soy sauce
- ½ teaspoon potato starch
- ¼ teaspoon salt
for garnish
- sesame seeds
- scallions
Instructions
- Put the chicken in a bowl with the sake, salt and black pepper. Marinate for at least 15 minutes, or up to overnight.
- When you’re ready to make the lemon chicken, add 2-inches of oil to a heavy-bottomed pot, and heat the oil to 340 degrees F (170 C). Prepare a paper towel lined rack.
- Whisk the sauce ingredients together in a separate pan and set aside.
- Add the potato starch in a bowl and drop the chicken pieces in the potato starch. Roll the chicken around to coat each piece evenly with starch, tapping the excess off on the side of the bowl.
- When the oil is ready, fry the chicken in batches until a light golden brown and cooked through (to test, remove a piece from the pan and use an instant-read thermometer, it should read 160 degrees F). Drain the chicken on the paper towel lined rack.
- When you’ve finished frying all the chicken, bring the lemon sauce to a boil. Add the chicken and toss until the sauce has thickened and the chicken is coated in a thick, shiny glaze.
- Plate the lemon chicken and garnish with sesame seeds and scallions.
Nutrition Facts
Lemon Chicken
Equipment
- 10-inch Non-stick Frying Pan
- Large Glass Bowl
- Instant Read Thermometer
Ingredients
for chicken
- 350 grams boneless skin-on chicken thighs (cut into 1 ½-inch pieces)
- 1 tablespoon sake
- ¼ teaspoon salt
- ground black pepper (to taste)
- ⅓ cup potato starch
- vegetable oil (for frying)
for sauce
- 1 lemon zested
- 3 tablespoons lemon juice
- 3 tablespoons honey
- 3 tablespoons sake (or water)
- 1 teaspoon soy sauce
- ½ teaspoon potato starch
- ¼ teaspoon salt
for garnish
- sesame seeds
- scallions
Instructions
- Put the chicken in a bowl with the sake, salt and black pepper. Marinate for at least 15 minutes, or up to overnight.
- When you’re ready to make the lemon chicken, add 2-inches of oil to a heavy-bottomed pot, and heat the oil to 340 degrees F (170 C). Prepare a paper towel lined rack.
- Whisk the sauce ingredients together in a separate pan and set aside.
- Add the potato starch in a bowl and drop the chicken pieces in the potato starch. Roll the chicken around to coat each piece evenly with starch, tapping the excess off on the side of the bowl.
- When the oil is ready, fry the chicken in batches until a light golden brown and cooked through (to test, remove a piece from the pan and use an instant-read thermometer, it should read 160 degrees F). Drain the chicken on the paper towel lined rack.
- When you’ve finished frying all the chicken, bring the lemon sauce to a boil. Add the chicken and toss until the sauce has thickened and the chicken is coated in a thick, shiny glaze.
- Plate the lemon chicken and garnish with sesame seeds and scallions.
