Lemon Chicken
Crispy fried chicken bites tossed in a zesty, tangy lemon sauce with a hint of sweetness. This popular Indo-Chinese appetizer is a flavor explosion, perfect for parties or as a vibrant main course.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken cubes, ginger-garlic paste, 3 tsp (1 tbsp) of soy sauce, black pepper powder, beaten egg, 3 tbsp of cornflour, all-purpose flour, and 0.5 tsp of salt.
- c.Mix thoroughly until each piece of chicken is evenly coated.
- d.Set aside to marinate for at least 15-20 minutes.
- 2
Step 2
- a.Fry the Chicken
- b.Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches 350°F (175°C).
- c.Carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan.
- d.Fry for 4-5 minutes per batch, turning occasionally, until golden brown, crispy, and fully cooked.
- e.Use a slotted spoon to transfer the fried chicken to a wire rack to drain excess oil.
- 3
Step 3
- a.Prepare the Lemon Sauce
- b.In a separate pan, heat 2 tbsp of oil over medium heat. Add the chopped garlic, ginger, green chilies, and spring onion whites. Sauté for 1 minute until fragrant.
- c.Pour in the chicken stock, the remaining 1 tsp of soy sauce, lemon juice, sugar, and the remaining 0.25 tsp of salt. Bring the mixture to a simmer.
- d.In a small bowl, whisk the remaining 1 tbsp of cornflour with 2 tbsp of water to create a smooth slurry.
- e.While stirring the sauce, slowly pour in the slurry. Continue to cook and stir for 1-2 minutes until the sauce thickens to your desired consistency.
- 4
Step 4
- a.Combine and Serve
- b.Immediately add the crispy fried chicken to the thickened sauce.
- c.Toss gently for about 30 seconds to coat the chicken evenly without making it soggy.
- d.Garnish with the chopped spring onion greens and serve hot for the best texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy chicken, double-fry it. First, fry until light golden, remove, and let it cool slightly. Then, just before adding to the sauce, fry again in hotter oil (375°F / 190°C) for 1-2 minutes.
- 2Ensure your oil is hot enough before frying. If it's not, the chicken will absorb too much oil and become greasy instead of crispy.
- 3To maintain maximum crispiness, toss the chicken in the sauce just before serving. Don't let it sit in the sauce for too long.
- 4Feel free to adjust the lemon juice and sugar to match your taste preference for a perfect sweet and tangy balance.
- 5For a gluten-free version, use rice flour or tapioca starch instead of all-purpose flour and tamari instead of soy sauce.
Adapt it for your goals.
Spicier Version
Add 1 teaspoon of red chili paste or a pinch of red chili flakes to the sauce for extra heat.
With VegetablesWith Vegetables
Add diced bell peppers (red, green, or yellow) and onion petals to the sauce. Sauté them with the aromatics before adding the stock.
Honey Lemon ChickenHoney Lemon Chicken
Replace the sugar with 1-2 tablespoons of honey for a different flavor profile and a stickier glaze.
Baked VersionBaked Version
For a healthier alternative, marinate the chicken as directed, then bake on a wire rack at 400°F (200°C) for 20-25 minutes, or until cooked through and golden. Then toss in the prepared sauce.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Source of Vitamin C
The freshly squeezed lemon juice provides a good dose of Vitamin C, a powerful antioxidant that helps boost the immune system and supports skin health.
Energy Boosting
This dish provides carbohydrates from the flour and cornflour, which the body uses for immediate energy, making it a satisfying and energizing meal.
Frequently asked questions
A single serving of this Lemon Chicken (approximately 275g) contains around 450-550 calories. The exact number can vary based on the amount of oil absorbed during frying and the cut of chicken used (thigh vs. breast).