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Crispy Chinese Lemon Chicken
This Chinese Lemon Chicken recipe is destined to become a new family favorite thanks to the intoxicating sauce and EXTRA crispy chicken. To make this Chinese Lemon Chicken recipe, bite-size chicken gets tossed in a simple ONE STEP batter then coated in panko, baked or fried then enveloped in a sticky, sweet and tangy. multidimensional lemon sauce that will have you drooling. The sauce is sweet from the honey and apricot preserves, tangy from the lemon juice and red wine vinegar and kicking from the garlic, ginger and chili sauce. The layered complex flavors combined with the crispy, juicy chicken will have everyone combing back for seconds and thirds! Serve this Chinese Lemon Chicken recipe with rice or low carb cauliflower rice, sesame ginger bok choy and you have an easy weeknight meal your whole family will beg you to make again and again!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- saucepan
- baking sheet
- pan
📝 Preparation Steps
1
Whisk together all of the batter ingredients in a large bowl. Add chicken, stir until evenly coated. Let sit at room temperature ⏱️ 20-60 minutes.
2
Meanwhile, whisk together all of the Lemon Sauce Ingredients in a small saucepan. Set aside.
3
Add all of the panko to a shallow dish or bowl. Working with a few pieces of chicken at a time, use one hand to remove chicken from batter and pat with paper towels to remove excess batter. Add chicken to panko. With your other hand, toss chicken in panko until evenly coated, pressing panko firmly into chicken. Add more breadcrumbs if needed. Remove to a parchment paper lined tray or baking sheet. Repeat until all chicken is coated.
4
Add enough vegetable oil to a large fry pan to cover 1/4-1/2 inch up the sides. Heat over medium heat. Once hot, test one piece of chicken, adjust temperature as needed. Working in batches (don’t crowd pan or the chicken won't get crispy), add chicken to pan and pan fry until golden and cooked through, about ⏱️ 2-3 minutes per side. Remove to paper towel lined plates/baking sheet. Repeat.
Vegetable oil
5
Meanwhile, whisk Lemon Sauce to recombine and bring to a boil, then reduce to a simmer until thickened. Taste and add additional lemon for tangier, honey for sweeter, chili sauce for spicier if desired.
cup honey1/2honey1 tablespoon
6
Transfer chicken to a large bowl. Drizzled lemon sauce over cooked chicken and gently stir to combine. Serve immediately.
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