Crispy Lemon Chicken is a takeout-style favorite you can make right at home! Juicy chicken pieces are coated in a light, crispy crust and tossed in a sweet and tangy lemon sauce. It’s the perfect mix of crunchy, sticky, and zesty.
For the Chicken:
1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
1 egg, lightly beaten
½ cup cornstarch
¼ cup all-purpose flour
½ tsp salt
¼ tsp black pepper
Oil, for frying
For the Lemon Sauce:
¼ cup lemon juice (freshly squeezed)
1 tbsp lemon zest
2 tbsp honey (or sugar)
2 tbsp soy sauce
1 tbsp garlic, minced
1 tsp grated fresh ginger (optional)
½ cup chicken broth or water
1 tbsp cornstarch mixed with 1 tbsp water (for thickening)
Pinch of red pepper flakes (optional)
For Serving:
Chopped green onions (optional)
Sesame seeds (optional)
Steamed rice or noodles
Prep the Chicken: In a medium bowl, season chicken with salt and pepper. Add the beaten egg and mix to coat. In another bowl, mix cornstarch and flour. Toss the chicken pieces in the dry mixture until fully coated.
Fry: Heat about ½ inch of oil in a skillet over medium-high heat. Working in batches, fry the chicken until golden brown and cooked through, about 3–4 minutes per side. Transfer to a paper towel–lined plate.
Make the Sauce: In a small saucepan, combine lemon juice, lemon zest, honey, soy sauce, garlic, ginger, and chicken broth. Bring to a simmer over medium heat.
Thicken the Sauce: Stir in the cornstarch slurry and cook until the sauce thickens, about 1–2 minutes.
Toss & Serve: Place the crispy chicken in a large bowl and pour the sauce over it. Toss gently to coat. Garnish with green onions or sesame seeds if desired. Serve hot with rice or noodles.
Chicken thighs will be more tender, but breasts work great too.
For a lighter version, try baking or air-frying the coated chicken.
Adjust sweetness and tanginess to your taste!
Find it online: https://ukfinda.com/crispy-lemon-chicken/