If you’re craving a dish that’s bursting with vibrant flavors and satisfies that irresistible craving for crunch, this Crispy Chinese Lemon Chicken for a Zesty Homemade Feast Recipe is exactly what you need. Imagine tender, juicy chicken thighs enveloped in a perfectly crispy batter, then drenched in a tangy, bright lemon sauce that dances on your tongue with every bite. This recipe captures the essence of your favorite Chinese takeout but made lovingly in your own kitchen, turning any meal into a special occasion. It’s simple enough to whip up on a weeknight, yet impressive enough to serve friends or family with pride.
Ingredients You’ll Need
Every ingredient in this Crispy Chinese Lemon Chicken for a Zesty Homemade Feast Recipe plays a crucial role, from the savory chicken thighs to the tangy lemon juice. Simple pantry staples combined with fresh aromatics create a luscious blend of taste, texture, and color that make this dish truly shine.
- 500 grams Chicken Thighs (Boneless and skinless): They stay juicy and tender under that crispy coating.
- 1 teaspoon Cooking Salt (Kosher salt recommended): Enhances the natural flavors of the chicken and seasoning.
- 100 grams Cornflour (Cornstarch): Provides that signature light, crunchy texture for the batter coating.
- 500 milliliters Vegetable Oil: Perfect for deep frying and attaining a golden crisp.
- 100 grams Plain Flour: Combined with cornflour for an ideal batter consistency and crunch.
- 1 teaspoon Baking Powder: Keeps the batter light and airy for maximum crispness.
- 200 milliliters Cold Soda Water: Adds bubbles to the batter, making it extra crisp and light.
- 200 milliliters Chicken Stock/Broth (Low sodium preferred): Forms the rich base of the tangy lemon sauce.
- 4 tablespoons Lemon Juice (Fresh is best): Gives the sauce its bright, zesty kick that wakes up your taste buds.
- 2 tablespoons White Sugar: Balances the tartness of the lemon for a harmonious flavor.
- 1 teaspoon Garlic (Finely grated): Adds warmth and depth to the sauce.
- 1 teaspoon Ginger (Finely grated): Introduces a gentle spicy note that complements the lemon beautifully.
- 2 tablespoons Chinese Cooking Wine (Shaoxing) (Optional): Adds complexity and an authentic touch to the sauce.
How to Make Crispy Chinese Lemon Chicken for a Zesty Homemade Feast Recipe
Step 1: Prepare the Chicken
Start by pounding the chicken thighs so they’re evenly about 0.7 cm thick. This step ensures even cooking and tender bites throughout. Generously season them with salt, then dust them in cornflour, which lays the foundation for a heavenly crisp texture.
Step 2: Make the Batter
In a chilled mixing bowl, whisk together cold soda water with the dry ingredients—cornflour, plain flour, salt, and baking powder. Using cold soda water is a clever trick to keep the batter light and bubbly, which translates to an irresistibly crunchy coating on the chicken. Let the batter rest briefly while you prepare your fryer.
Step 3: First Fry
Heat your vegetable oil in a deep fryer or heavy-bottomed pot to 160°C (320°F). Dip each piece of seasoned chicken into the batter, then carefully lower it into the hot oil. Fry them for about 3 minutes until they turn a pale gold. Remove and drain on a wire rack or paper towels, giving them time to cool and firm up before the final fry.
Step 4: Second Fry for Extra Crisp
Increase the oil temperature to 200°C (390°F) for that perfect golden finish. Return the chicken pieces to the hot oil and fry for another 3 minutes, or until they develop a crispy and golden crust that’s just irresistible. This double-fry method is key to achieving that crunch that stays crisp even when coated in sauce.
Step 5: Create the Lemony Sauce
While your chicken cools slightly, it’s time to make the sauce. Whisk some cornflour with a fraction of the chicken stock to form a smooth slurry, then combine it with the rest of the chicken stock, lemon juice, sugar, garlic, ginger, and Shaoxing wine if you’re using it. Simmer gently while stirring until the sauce thickens to a glossy, tangy perfection that will beautifully cling to your chicken.
Step 6: Bring It All Together
Slice your crispy chicken into bite-sized pieces and lavish them generously with that luscious lemon sauce. The contrast between the crunchy chicken and the zesty sauce is pure magic. For extra flair, add a sprinkle of green onions and some lemon wedges on the side to brighten the presentation and flavor even more.
How to Serve Crispy Chinese Lemon Chicken for a Zesty Homemade Feast Recipe
Garnishes
To enhance both taste and aesthetics, scatter some thinly sliced green onions on top and add fresh lemon wedges on the side. The green onions provide a subtle fresh bite that cuts through the richness, while the lemon wedges invite diners to adjust the tang to their perfect balance.
Side Dishes
This dish pairs beautifully with classic steamed jasmine rice, which soaks up every drop of that delicious lemon sauce. For a vibrant, refreshing contrast, add a crisp Asian slaw or steamed broccoli tossed lightly in sesame oil.
Creative Ways to Present
For a fun twist, serve the chicken on a bed of fluffy fried rice or wrap the crispy pieces in lettuce leaves with a drizzle of sauce for a refreshing handheld option. If you’re entertaining, arrange the chicken pieces in a circle on a platter with dipping sauce in the center—perfect for sharing and nibbling.
Make Ahead and Storage
Storing Leftovers
Place any leftover crispy lemon chicken in an airtight container and refrigerate for up to 2 days. Keep the sauce separate if you want to preserve the chicken’s crispiness as much as possible.
Freezing
This Crispy Chinese Lemon Chicken for a Zesty Homemade Feast Recipe freezes well if you want to batch cook. Freeze the fried chicken pieces without sauce in a single layer on a baking sheet first, then transfer to a freezer bag. Store up to 1 month for best texture.
Reheating
Reheat frozen or refrigerated pieces in a preheated oven at 180°C (350°F) for about 10 minutes to regain crispiness. Warm the lemon sauce separately on the stove until heated through before drizzling it over the chicken just before serving.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast can work for this recipe; just be sure to pound it evenly and watch the frying time closely to avoid drying out. Thighs tend to stay juicier, but both are delicious.
Is there a gluten-free option for the batter?
You can swap the plain flour for a gluten-free flour blend and ensure your cornflour is gluten-free labeled. It may slightly change the texture but will still be tasty and crispy.
Can the sauce be made ahead?
Yes, you can prepare the lemon sauce in advance and reheat it gently before serving. Just give it a good stir to restore its silky texture.
What’s the secret to that perfect crunch?
The double-frying method combined with a light batter made with cold soda water and baking powder is the real magic. It creates a crisp shell that’s hard to resist!
Can I bake instead of deep-frying?
While baking is a healthier alternative, it won’t achieve the same level of crispiness that deep frying provides. For best results with that signature crunch, frying is recommended.
Final Thoughts
This Crispy Chinese Lemon Chicken for a Zesty Homemade Feast Recipe is a sensational way to bring fresh, exciting flavors to your dinner table. It’s comforting, vibrant, and endlessly satisfying. Once you master this recipe, it’s sure to become a beloved favorite for weeknights and special meals alike. Don’t wait to treat yourself and your loved ones to this crispy, tangy delight—you’ll be so glad you did!
Print
Crispy Chinese Lemon Chicken for a Zesty Homemade Feast Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
Crispy Chinese Lemon Chicken is a delightful homemade dish featuring tender chicken thighs coated in a light, crunchy batter and double-fried to perfection. Finished with a tangy lemon sauce infused with ginger, garlic, and a touch of sweetness, this recipe offers a zesty, flavorful feast perfect for a family dinner or special occasion.
Ingredients
Chicken
- 500 grams Chicken Thighs (Boneless and skinless)
- 1 teaspoon Cooking Salt (Kosher salt recommended)
- 100 grams Cornflour (Can substitute with all-purpose flour)
Batter
- 100 grams Plain Flour
- 100 grams Cornflour
- 1 teaspoon Baking Powder (Ensure freshness)
- 1 teaspoon Cooking Salt
- 200 milliliters Cold Soda Water (Can substitute with ice-cold water)
Frying
- 500 milliliters Vegetable Oil (For deep frying)
Lemon Sauce
- 200 milliliters Chicken Stock/Broth (Low sodium preferred)
- 4 tablespoons Lemon Juice (Fresh is best)
- 2 tablespoons White Sugar (Adjust based on preference)
- 1 teaspoon Garlic (Finely grated)
- 1 teaspoon Ginger (Finely grated)
- 2 tablespoons Chinese Cooking Wine (Shaoxing) (Optional)
Garnish
- Sliced Green Onions
- Lemon Wedges
Instructions
- Preparation: Begin by pounding the chicken thighs to an even thickness of approximately 0.7 cm to ensure uniform cooking. Season the chicken pieces with cooking salt and dust them generously with cornflour to promote crispiness when fried.
- Batter Preparation: In a mixing bowl, combine the cold soda water with the pre-refrigerated dry ingredients: cornflour, plain flour, baking powder, and salt. Whisk gently to create a light, smooth batter that will coat the chicken perfectly for a crispy texture.
- First Fry: Heat the vegetable oil in a deep fryer or a large pot to 160°C (320°F). Dip each seasoned chicken thigh into the batter, ensuring it’s fully coated. Carefully place the chicken pieces into the hot oil and fry for about 3 minutes or until the batter turns a pale golden color. Remove and drain on paper towels, then let the chicken cool for 20 minutes to set the crust.
- Second Fry: Increase the oil temperature to 200°C (390°F) to achieve that signature crispness. Return the cooled chicken pieces to the hot oil and fry again for an additional 3 minutes or until they reach a beautiful golden brown and crispy finish. Drain and set aside.
- Sauce Preparation: In a saucepan, whisk together a small amount of cornflour with a splash of chicken stock to create a slurry. Then add the remaining chicken stock, fresh lemon juice, white sugar, grated garlic, grated ginger, and Chinese cooking wine if using. Simmer gently over medium heat, stirring continuously until the sauce thickens and becomes glossy.
- Serving: Slice the crispy chicken thighs into bite-sized pieces. Generously drizzle the tangy lemon sauce over the chicken. Garnish with freshly sliced green onions and lemon wedges for an added fresh burst of flavor and presentation. Serve immediately to enjoy the perfect combination of crispy and tangy tastes.
Notes
- Double frying ensures extra crispy and crunchy chicken; avoid skipping the resting step between frying.
- Use fresh lemon juice for the best tangy flavor in the sauce.
- Adjust sugar in the sauce based on your preference for sweetness and balance with acidity.
- Chinese cooking wine is optional but adds depth to the sauce.
- Keep oil temperature steady during frying to avoid greasy chicken.
- For a gluten-free version, substitute plain flour with a gluten-free alternative.
