As I stood in my kitchen, the tantalizing aroma of lemon-scented chicken wafted around me, instantly transporting me to my favorite takeout spot. This Easy 20-Minute Crispy Lemon Chicken not only rivals that beloved dish but offers two irresistible benefits: it’s incredibly quick to whip up and just as tasty, if not more! With succulent chicken pieces enveloped in a tangy, sticky lemon sauce, you’ll find yourself savoring each bite. Whether you’re juggling a busy weeknight schedule or simply craving a homemade treat, this recipe promises to satisfy your taste buds and keep you coming back for more. Ready to dive into the zesty goodness of homemade lemon chicken? Let’s cook!
Why is Lemon Chicken a Family Favorite?
Quick and Easy: In just 20 minutes, you can create a delicious meal that beats takeout any day.
Crispy Perfection: The secret to this recipe is the crispy coating that locks in the juiciness of the chicken, making every bite irresistible.
Zesty and Tangy: The lemon sauce offers a delightful balance of sweetness and acidity, elevating the dish to new heights.
Versatile Delight: Feel free to mix and match with your favorite proteins or toss in some veggies for a nutritious boost.
Crowd-Pleaser: This dish is sure to impress family and friends, making it an excellent option for gatherings or busy weeknights. Try serving it with fluffy rice for a complete meal that everyone will love!
Lemon Chicken Ingredients
• Here’s everything you need to whip up this delightful dish!
For the Chicken
- Chicken Breast or Thigh – Tender and juicy pieces are cut small for quick cooking.
- Cornstarch – This provides the crispy texture to the chicken. Potato starch is a suitable substitute.
- All-Purpose Flour – Aiding in the creation of a crispy coating; gluten-free flour works well if desired.
For Deep Frying
- Oil – Essential for frying; vegetable oil or canola offers a neutral flavor.
For the Sauce
- Soy Sauce – This adds a wonderful umami flavor; use tamari for a gluten-free option.
- Shaoxing Wine (optional) – A traditional Chinese cooking wine for depth; can be replaced with dry sherry or omitted entirely.
- Lemon Juice – The star ingredient that provides vibrant tang; freshly squeezed is always best.
- Sugar – Balances the lemon’s acidity; adjust to taste depending on your preference.
- Water – Helps achieve the desired consistency of the sauce.
- Salt – Enhances flavors; make sure to adjust to your liking.
For Garnishing
- White Sesame Seeds – Optional but they add a delightful crunch and visual appeal to the finished dish.
With these ingredients in hand, you’re ready to create a mouthwatering Lemon Chicken that will transport you straight to your favorite Chinese restaurant— all in the comfort of your home!
Step‑by‑Step Instructions for Lemon Chicken
Step 1: Marinate the Chicken
Begin by cutting the chicken breast or thighs into bite-sized pieces for quick cooking. In a bowl, mix the chicken with soy sauce, Shaoxing wine (if using), and 1 tablespoon of cornstarch. Ensure all pieces are evenly coated, then cover and let marinate for 30 minutes in the refrigerator. This will infuse the chicken with flavor and tenderness.
Step 2: Prepare the Coating
While the chicken is marinating, combine cornstarch and all-purpose flour in a shallow dish. This mixture will create a crispy coating for your lemon chicken. Stir well to ensure the dry ingredients are evenly blended. Set it aside, ready for when the chicken is fully marinated.
Step 3: Heat the Oil
In a large wok or deep frying pan, pour in about two inches of vegetable or canola oil. Heat the oil over medium-high heat until it reaches around 350°F (175°C). To test the heat, drop a small amount of the coating mixture into the oil; it should sizzle and rise to the surface. Properly heated oil ensures a crispy finish for your lemon chicken.
Step 4: Fry the Chicken
Once the oil is hot, carefully coat each marinated chicken piece in the cornstarch-flour mixture, shaking off any excess. Deep-fry the chicken in small batches, ensuring not to overcrowd the pan, for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Step 5: Create the Lemon Sauce
While the chicken is frying, grab a small saucepan and combine lemon juice, sugar, water, 1 tablespoon of cornstarch, and a pinch of salt. Stir gently and bring the mixture to a boil over medium heat. Keep stirring until the sauce thickens to a glossy consistency, which should take about 3-5 minutes. This vibrant sauce will glaze your lemon chicken beautifully.
Step 6: Toss with Sauce and Serve
Once the chicken is fried and the sauce is ready, transfer the crispy chicken pieces into a large bowl. Pour the hot lemon sauce over the chicken, tossing gently to ensure every piece is evenly coated. Serve your lemon chicken immediately, garnished with a sprinkle of white sesame seeds for added crunch and flavor.
Make Ahead Options
These Easy Crispy Lemon Chicken pieces are perfect for busy meal prep! You can marinate the chicken in soy sauce and cornstarch up to 24 hours in advance; this will infuse the flavor and tenderness, ensuring a delightful bite. For the coating, combine cornstarch and flour ahead of time and keep it in an airtight container. When it’s time to cook, simply deep-fry the marinated chicken pieces straight from the refrigerator for fresh and crispy results. For the sauce, you can prepare the lemon mixture up to 3 days ahead—just store it in the fridge and reheat before tossing it with the fried chicken. This way, you’ll enjoy homemade, restaurant-quality Lemon Chicken with minimal effort!
Lemon Chicken Variations & Substitutions
Customize your Lemon Chicken to suit your tastes and dietary preferences with these delightful twists!
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Spicy Kick: Add crushed red pepper flakes to the sauce for a flavorful heat that complements the lemon’s tang. It creates a vibrant explosion of flavors!
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Seafood Swap: Use shrimp instead of chicken for a delectable seafood version. Prepare just like the chicken, ensuring it cooks until perfectly tender.
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Tofu Twist: For a vegetarian option, replace chicken with firm tofu. Simply press and cube the tofu, then follow the same marinating and frying steps.
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Veggie Boost: Incorporate bell peppers or snap peas into the frying mix for a colorful and nutritious addition. They will add crunch and balance to the dish!
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Herb-Infused: Enhance flavor by adding fresh herbs, like minced basil or cilantro, to the lemon sauce. It gives a fresh note that’s unexpectedly delightful.
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Honey Glaze: Replace sugar with honey in the sauce for a deeper sweetness. This swap will add a unique flavor twist that’s scrumptious!
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Citrus Variation: Mix in orange juice with the lemon juice for a citrus medley sauce. It offers a sweet and tangy taste that’s exciting!
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Nutritional Boost: Consider topping your dish with some chia seeds or hemp hearts for added nutrition and a lovely crunch. They will elevate the health factor deliciously.
Feel free to mix and match these substitutions! Cooking is an adventure, so make your own unique version of this fantastic Lemon Chicken. If you’re interested, you might enjoy pairing it with warm, fluffy steamed rice for a delightful meal experience.
How to Store and Freeze Lemon Chicken
Fridge: Store leftover lemon chicken in an airtight container for up to 2 days to maintain its flavor and freshness.
Freezer: For long-term storage, freeze the chicken before adding the sauce in a zip-top bag for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: To regain some crispiness, reheat the chicken in an oven at 375°F (190°C) for about 10-15 minutes, tossing in the lemon sauce just before serving.
Avoid Over-Saturation: If reheating leftovers that have been sauced, be mindful that the coating may soften. Enjoy fresh lemon chicken for the best texture!
What to Serve with Easy 20-Minute Crispy Lemon Chicken
Enhance your homemade experience with delightful sides and drinks that echo the zesty brilliance of this dish.
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Fluffy Steamed Rice: This classic pairing absorbs the lemon sauce perfectly, balancing the dish’s tanginess with soothing textures.
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Stir-Fried Vegetables: A medley of colorful bell peppers and snap peas adds crunch and freshness, making every bite more vibrant and nutritious.
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Garlic Noodles: The savory flavors of garlic complement the sweetness of the lemon chicken, creating a harmonious blend that leaves your taste buds dancing.
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Sweet and Sour Cucumber Salad: Crisp cucumbers in a light vinegar dressing provide a refreshing counterpart to the rich, crispy chicken.
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Miso Soup: This umami-rich soup warms the palate and adds depth, making for a cozy, comforting meal.
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Chilled Green Tea: Refreshing and slightly bitter, the tea cleanses the palate and enhances the zesty flavors of your lemon chicken.
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Chocolate Mousse: For a sweet finish, this light and airy dessert provides a lovely contrast to the dish’s tanginess, leaving a satisfying aftertaste.
Each of these pairings elevates your meal, ensuring your lemon chicken shines as the star of the table!
Expert Tips for Crispy Lemon Chicken
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Oil Temperature Matters: Make sure your oil is hot enough (around 350°F) before adding the chicken. This helps achieve a crispy texture and prevents greasiness.
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Marinate for Flavor: Don’t skip the marinating step! Allow the chicken to soak up the soy sauce and cornstarch for at least 30 minutes to enhance its taste and tenderness.
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Coat Evenly: Ensure each chicken piece is well-coated with the cornstarch-flour mixture. This will create that coveted crispy layer when fried.
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Don’t Overcrowd the Pan: Fry the chicken in small batches to maintain the oil’s temperature. Overcrowding can lower the temperature, leading to soggy chicken.
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Adjust the Sauce: Taste the lemon sauce as you make it, and feel free to adjust the sugar and salt. This will personalize your sauce and balance the tanginess of the lemon chicken.
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Serve Fresh: For the best experience, enjoy the lemon chicken right after tossing it in the sauce. It’s at its crispiest, delivering a delightful crunch with each bite!
Lemon Chicken Recipe FAQs
What type of chicken is best for this recipe?
Absolutely! For crispy lemon chicken, I recommend using chicken breasts or thighs, cut into small pieces for quicker cooking. Thighs tend to stay juicier, but breasts work beautifully too!
How should I store leftover lemon chicken?
Store any leftover lemon chicken in an airtight container in the fridge for up to 2 days. To keep it crispy, make sure it’s not left too long, as the coating may become soft. Reheating in the oven is best to retain texture.
Can I freeze lemon chicken?
Absolutely! For freezing, I suggest saving the chicken before adding the sauce. Place the cooked chicken in a zip-top bag and freeze for up to 1 month. When ready to enjoy, thaw overnight in the fridge and reheat in the oven for crunchiness.
What should I do if my chicken isn’t crispy?
Very! If your chicken isn’t crispy, ensure your oil is hot enough—around 350°F (175°C) is ideal. Fry in small batches to maintain the temperature, and shake off excess flour before frying to prevent sogginess.
Are there any dietary considerations for this recipe?
For those with gluten sensitivities, you can substitute soy sauce with tamari and use gluten-free flour. Be sure to check all ingredient labels to ensure they’re gluten-free if you’re catering to dietary needs.
What’s the best way to reheat lemon chicken?
To reheat, place the chicken in an oven at 375°F (190°C) for about 10-15 minutes. This method helps retain that crispy coating. If it has been sauced, toss it gently in the sauce just before serving for freshness!
Deliciously Crispy Lemon Chicken in Just 20 Minutes
Ingredients
Equipment
Method
- Begin by cutting the chicken breast or thighs into bite-sized pieces for quick cooking. In a bowl, mix the chicken with soy sauce, Shaoxing wine (if using), and 1 tablespoon of cornstarch. Ensure all pieces are evenly coated, then cover and let marinate for 30 minutes in the refrigerator.
- While the chicken is marinating, combine cornstarch and all-purpose flour in a shallow dish. Stir well to ensure the dry ingredients are evenly blended. Set it aside, ready for when the chicken is fully marinated.
- In a large wok or deep frying pan, pour in about two inches of vegetable or canola oil. Heat the oil over medium-high heat until it reaches around 350°F (175°C).
- Once the oil is hot, carefully coat each marinated chicken piece in the cornstarch-flour mixture, then deep-fry in small batches, for about 3-4 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate.
- While the chicken is frying, combine lemon juice, sugar, water, 1 tablespoon of cornstarch, and a pinch of salt in a small saucepan. Stir and bring to a boil, then keep stirring until the sauce thickens, about 3-5 minutes.
- Once the chicken is fried, transfer it to a large bowl and pour the hot lemon sauce over the chicken, tossing gently to coat evenly. Serve immediately, garnished with sesame seeds.
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