Why the Lemon Chicken Is a Great Chicken Dish
When you take that first bite of crispy lemon chicken, you instantly understand why it’s a favorite in so many homes. The delightful crunch of the coating combined with the zesty lemon flavor creates a perfect harmony that dances on your taste buds.
It’s not just delicious; it’s versatile, too! Whether served with rice, salad, or even as a sandwich, it fits any occasion. Plus, the vibrant color makes it a feast for the eyes.
I love how quick and easy it’s to prepare, making it an ideal weeknight dinner that always leaves everyone asking for seconds.
Ingredients of Lemon Chicken
When it comes to whipping up a delicious dish, the ingredients can make all the difference. For our crispy lemon chicken, you’ll want to gather some key players that will bring tons of flavor and texture to the table. Trust me, once you have everything laid out, you’ll be ready to take your taste buds on an adventure.
Plus, this dish is all about balance—crunchy chicken, zesty lemon, and a sweet sauce that ties it all together. Let’s explore what you’ll need to get started.
Ingredients for Lemon Chicken:
- 2 chicken breast halves
- 1 teaspoon salt (divided)
- 1 tablespoon light soy sauce (thin)
- 1/2 cup flour
- 2 tablespoons cornstarch
- 1/8 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon sugar
- 1/2 cup water (approximately)
- 1 tablespoon smoking hot vegetable oil (plus oil for deep frying)
- 3 tablespoons sugar (for the sauce)
- 1 cup chicken stock
- 2 lemons, thinly sliced
- 1 scallion, shredded
Now, let’s talk about some considerations for these ingredients. First off, don’t stress if you don’t have light soy sauce on hand—regular soy sauce will work too, but it might make your dish a touch saltier.
And when it comes to the chicken, you can use thighs if that’s more your style. Just keep in mind that they might need a little extra cooking time.
Oh, and the lemons? Fresh is best here, as they’ll give you that bright, tangy flavor that really makes this dish pop. If you accidentally grab a few overly ripe lemons, well, they might just add a bit too much bitterness, and nobody wants that in their crispy lemon chicken.
How to Make Lemon Chicken
Making crispy lemon chicken might sound a bit fancy, but trust me, it’s actually quite straightforward. First things first, let’s get that batter going. You’ll need 1/2 cup of flour, 2 tablespoons of cornstarch, 1/8 teaspoon of baking soda, 1/4 teaspoon of baking powder, and a sprinkle of salt and sugar—1/4 teaspoon of each will do.
Mix these dry ingredients in a bowl, and then gradually add about 1/2 cup of water to create a batter that’s about as thick as pancake mix. No need to stress if it isn’t perfect; just aim for that nice, smooth consistency.
Once you’ve got your batter, grab those 2 chicken breast halves, sprinkle them with 1 teaspoon of salt, and dip them in the batter. Then, pop them in the fridge for about 10 to 15 minutes. This little rest is essential as it helps the batter stick to the chicken like a best friend.
While the chicken is chilling, you can prepare for the frying extravaganza ahead. Heat up some oil in a deep pan—it should be around 350ºF for the first fry.
Now, here’s where the magic happens: carefully drop in the batter-coated chicken and fry it until it turns golden brown and crispy. This will take about 5-7 minutes. Once they’re looking all delicious, take them out, let them drain on paper towels, and get ready for round two.
Yes, we’re double frying here because who doesn’t love that extra crunch? After about 20 minutes, crank the oil up to 375ºF and give those beauties another fry for about 3-5 minutes. Just think of it as a mini spa day for your chicken.
Now, while your chicken is basking in its crispy glory, it’s sauce time. In a skillet, heat up about a teaspoon of vegetable oil and toss in 1 shredded scallion. Sauté it just until it sizzles—this takes about 30 seconds.
Next, toss in those lovely lemon slices (2 of them, thinly sliced) and stir for a minute. The aromas should be making your mouth water by now.
Now, pour in 1 cup of chicken stock along with 3 tablespoons of sugar and 1 teaspoon of salt. Stir in 1 tablespoon of cornstarch and let it simmer for about 5 minutes, allowing that sauce to thicken up nicely.
Once everything is ready, slice your chicken, arrange it on a platter with some lettuce leaves and garnish with cherry tomatoes if you fancy. Finally, drizzle that zesty sauce over the top, and prepare yourself for an explosion of flavors that will surely impress—even if you forgot to put on your “chef hat.”
Enjoy your crispy lemon chicken!
Lemon Chicken Substitutions & Variations
After whipping up that delicious crispy lemon chicken, you might wonder how to mix things up or cater to different tastes and dietary needs.
For a twist, try substituting chicken with tofu or tempeh for a vegetarian option. If you’re looking for a gluten-free version, use almond flour instead of regular flour.
You can also experiment with different citrus fruits, like lime or orange, for a unique flavor. For a spicier kick, add some chili flakes to the batter or sauce.
Don’t be afraid to get creative – these substitutions can make your lemon chicken experience even more enjoyable!
What to Serve with Lemon Chicken
What should you pair with your crispy lemon chicken to create a well-rounded meal?
I love serving it with fluffy white rice or fragrant jasmine rice, as they soak up the delicious sauce beautifully.
A light salad with mixed greens, cherry tomatoes, and a simple vinaigrette adds freshness and color.
For a heartier option, roasted vegetables like asparagus or broccoli work wonderfully, giving a nice crunch.
You might also consider garlic bread to balance the zesty flavors.
Don’t forget a chilled glass of white wine or sparkling water to elevate your dining experience!
Happy cooking!
Additional Tips & Notes
While preparing your crispy lemon chicken, remember that the key to achieving a perfectly crispy coating lies in the batter consistency and frying technique.
Make sure your batter is about as thick as pancake batter; this helps it cling to the chicken. Refrigerating the battered chicken for 10-15 minutes is essential for better adhesion.
Don’t skip the double frying—this is vital for that golden crunch. Keep an eye on your oil temperature; it should be around 350ºF for the first fry and 375ºF for the second.
Finally, be careful not to burn the lemons in the sauce to avoid bitterness.