Better Than Takeout Lemon Chicken Recipe

Are you a fan of Chinese takeaway? If you are, you have to try this lemon chicken recipe by Souped Up Recipes. I couldn’t count how many times I made this recipe this year and last year. It just tastes incredible! The chicken is bursting with this lemony, sweet, savory, and spicy sauce. I highly recommend this dish.

RELATED: Easy 5-Ingredient Lemon Muffin Recipe

The best thing about this recipe is that the chicken stays crispy even when you add the sauce, but make sure to serve it immediately. If you let it sit for too long, it will be less crispy.

This lemon chicken recipe tastes just as good as what you would get in a restaurant, or probably even better. Serve it with white rice, roasted asparagus, green beans, or mashed potatoes.

Here’s another recipe for you: Easy One-Pot Lemon Herb Chicken & Rice Recipe

Easy Lemon Chicken Ingredients

• 1 lb of chicken breast
• 1 tablespoon of minced garlic
• 1 teaspoon of ginger
• black pepper to taste
• 1 1/2 teaspoon of soy sauce
• 1 1/1 teaspoon of Chinese cooking wine

For the sauce:

• 2 tablespoons of honey
• 4 tablespoons of brown sugar
• 3 1/2 tablespoons of soy sauce
• 2 tablespoons of sambal chili sauce
• 3 tablespoons of water and 1 tablespoon of cornstarch
• 3 1/2 tablespoons of lemon juice
• 1 tablespoon of lemon zest

Other ingredients:

• 2/3 cup of cornstarch
• 2/3 cup of all-purpose flour
• 1 egg
• 1 cup of oil
• diced scallion

How to Make Lemon Chicken

Step 1:

Cut the chicken into bite-size pieces. Transfer to a bowl.

Step 2:

Add minced garlic, minced ginger, soy sauce, and black pepper to the chicken. Mix until well combined. Set aside for 20 minutes to marinate.

Step 3:

In a different bowl, add the sauce ingredients and mix until well combined.

Step 4:

Make the breading. In a large ziplock bag, add 2/3 cups of cornstarch and 2/3 cups of all-purpose flour. Shake well.

Step 5:

Add the marinated chicken into the ziplock bag and shake until well-coated. Use a strainer to remove excess breading then transfer to a bowl.

Step 6:

Crack one egg into the chicken and mix until well incorporated. Place the chicken back into the bag and shake to coat again. Use a strainer to get rid of excess flour. Let it rest for 15 minutes.

Step 7:

Heat 2/3 cups of oil to 400F. Fry the chicken in two batches over medium-high heat for a couple of minutes on each side or until golden brown. Before adding the second batch, remove flour crumbs using a fine strainer. Transfer to a plate lined with a paper towel.

Step 8:

Remove most of the oil from the wok then pour in the sauce. Stir over medium heat for a few minutes or until it thickens.

Step 9:

Bring back the chicken into the wok and add 1 1/2 tablespoons of toasted sesame seeds. Toss until well coated with the sauce.

Better Than Takeout Lemon Chicken Recipe