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Chinese Lemon Chicken

Crispy golden chicken tossed in a bright, glossy lemon sauce with the perfect balance of sweet and tangy. Fresh citrus flavor shines through with hints of garlic and ginger in every bite. A takeout-style favorite made at home - light, vibrant, and irresistibly craveable!
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Ingredients Method

Ingredients
  

For the chicken:
  • 1 pound boneless skinless chicken thighs cut into strips
  • 2 teaspoons rice wine
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sesame oil
  • ⅛ teaspoon white pepper not black pepper!
  • 1 tablespoon cornstarch
  • Canola or vegetable oil for frying
For "breading" the chicken:
  • ½ cup cornstarch
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon white pepper
  • ¼ teaspoon sesame oil
For the Lemon Sauce:
  • 2 fresh lemons to yield ¼ cup lemon juice, ½ lemon for slices, and 1 teaspoon lemon zest
  • ⅓ cup water
  • ¼ cup white granulated sugar
  • ¼ teaspoon salt
  • 1½ tablespoons cornstarch mixed into a slurry with 1 1/2 tablespoons water
  • Green onions optional, for garnish
  • Sesame Seeds optional, for garnish

Method
 

MARINATE THE CHICKEN:
  1. Toss the chicken in the rice wine, salt, garlic powder, sesame oil, cornstarch and white pepper. Set aside for 20 minutes (or overnight, if marinating in advance).
FRY THE CHICKEN:
  1. Heat 2-3 cups of oil in a deep frying pan. Turn on Heat and wait until the oil reaches 325°F.
  2. Combine the cornstarch, flour, salt, white pepper, and sesame oil. Dredge the chicken in the dry mixture.
  3. Add chicken pieces to oil. Do not crowd the pan. Carefully turn the chicken pieces in the oil and fry for about 2 to 3 minutes, or until the chicken is light golden brown and crispy. Remove from oil and place on a dry paper towel. Repeat with any remaining chicken pieces.
Make the Sauce
  1. Remove the zest from 2 lemons. Juice one of the lemons - you will need approximately ⅓ cup of lemon juice. Add the juice and lemon zest to a medium-sized saucepan over medium-high heat, along with the water, sugar, and salt. Bring to a simmer.
  2. With the lemon sauce still simmering, slowly stir in the cornstarch slurry until the sauce is thick enough to coat a spoon.
  3. Once all the chicken is fried, toss the chicken with the sauce until glossy and coated.
  4. Serve lemon chicken over rice - garnished with green onions, a bit of lemon zest (if desired!) and some fresh lemon slices.

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