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chinese lemon chicken recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This Chinese lemon chicken recipe offers a delightful blend of golden, crispy chicken coated in a glossy, vibrant sauce with fresh kumquat and lemon, featuring a unique Sichuan twist. It’s a quick and easy solution for busy weeknights, transforming simple ingredients into a memorable family meal.
Ingredients
- 450 g (1 lb) boneless, skinless chicken thighs or breasts, cut into 2.5 cm (1 inch) pieces
- 2 tbsp naturally brewed soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 2 cloves minced garlic
- 1 tbsp sesame oil
- 60 g (0.5 cup) cornstarch
- 720 ml (3 cups) vegetable oil
- 200 g (7 oz) fresh kumquats, thinly sliced, seeds removed (or 1.5 lemons)
- 1 tbsp Sichuan peppercorns, lightly toasted and crushed (or 1.5 tsp ground)
- 100 g (0.5 cup) granulated sugar
- 120 ml (0.5 cup) water
- 30 ml (2 tbsp) fresh lemon juice
- 15 ml (1 tbsp) cornstarch
- 30 ml (2 tbsp) cold water
- 0.25 cup fresh cilantro leaves
- 1 tsp finely grated kumquat zest
Instructions
- Prep the Chicken: Combine chicken pieces with soy sauce, rice vinegar, ginger, garlic, and sesame oil in a medium bowl. Toss to coat evenly. Marinate at room temperature for 15 minutes, or refrigerate for up to 30 minutes.
- Dredge Chicken: Place 60 g (0.5 cup) cornstarch in a shallow dish. Working in batches, dredge each chicken piece, pressing gently to coat thoroughly. Shake off any excess.
- Fry the Chicken: Heat 720 ml (3 cups) vegetable oil in a large wok or a 10-inch skillet over medium-high heat until it reaches 175°C (350°F). Carefully add chicken pieces in batches. Fry 4-6 minutes until golden brown and cooked through. Remove with a slotted spoon to a wire rack to drain.
- Prepare the Glaze: While chicken fries, combine sliced kumquats, crushed Sichuan peppercorns, sugar, 120 ml (0.5 cup) water, and lemon juice in a medium saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer 5-7 minutes.
- Thicken the Glaze: In a small bowl, whisk 15 ml (1 tbsp) cornstarch and 30 ml (2 tbsp) cold water for a slurry. Gradually whisk this into the simmering kumquat sauce. Cook, stirring constantly, for 1-2 minutes until the glaze thickens to a syrupy consistency.
- Combine and Serve: Remove glaze from heat. Add fried chicken to the saucepan and toss gently to thoroughly coat every piece in the glossy sauce. Arrange on a serving dish, drizzle with remaining glaze, and garnish generously with fresh cilantro and kumquat zest.
Notes
For a healthier alternative, consider using an air fryer (400°F (200°C) for 15-20 minutes, flipping halfway) or oven baking (400°F (200°C) for 20-25 minutes) for the chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days. Adjust tanginess with more lemon zest, sweetness with more sugar or honey, or add a dash of hot sauce for a kick.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approx. 200g)
- Calories: 650 calories
- Sugar: 30 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 7 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg