Chinese Lemon Chicken Recipe

Chicken breast: Cut into bite-sized pieces for easy cooking and even coating with sauce.

Cornstarch: Used to coat the chicken, giving it a crispy texture when fried.

Soy sauce: Adds a savory umami flavor to the chicken.

Chicken broth: Forms the base of the lemon sauce, adding depth and richness.

Lemon juice: Freshly squeezed to provide a bright, tangy flavor to the sauce.

Sugar: Balances the tartness of the lemon juice, creating a harmonious sauce.

Garlic: Minced to add a fragrant aroma and depth of flavor.

Ginger: Minced to complement the garlic and add a slight spiciness.

Vegetable oil: Used for frying the chicken pieces to a golden brown.

When coating the chicken pieces with cornstarch, make sure each piece is evenly covered. This will ensure a crispy texture when fried. Additionally, after frying, place the chicken on a wire rack instead of paper towels to keep it from becoming soggy.

• Chicken breast - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breast.

• Cornstarch - Substitute with potato starch: Potato starch provides a similar texture and is often used in Asian cooking as a thickening agent.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• Chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a lighter, vegetarian-friendly option.

• Freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, though it will slightly alter the taste profile.

• Sugar - Substitute with honey: Honey adds a natural sweetness and a bit of complexity to the dish.

• Minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• Minced ginger - Substitute with ground ginger: Ground ginger can be used, but it is more concentrated, so use less to avoid overpowering the dish.

• Vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and a neutral flavor, making it a suitable alternative for frying.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Transfer the chicken into an airtight container. Make sure to use a container that is the right size to minimize air exposure.
• If you plan to store the chicken for more than a couple of days, consider dividing it into smaller portions. This makes it easier to reheat only what you need.
• Label the container with the date to keep track of how long it has been stored.
• Store the chicken in the refrigerator for up to 3-4 days. For longer storage, place the container in the freezer.
• When freezing, ensure the container is freezer-safe. Alternatively, you can use heavy-duty freezer bags. Squeeze out as much air as possible before sealing.
• To reheat, thaw the chicken in the refrigerator overnight if frozen. Reheat in a skillet over medium heat until warmed through, adding a splash of chicken broth if needed to keep it moist.
• For a quicker option, you can reheat in the microwave. Place the chicken in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat in 1-minute intervals, stirring in between, until hot.
• Avoid reheating multiple times, as this can affect the texture and flavor of the chicken.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Chinese lemon chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 15-20 minutes, or until the chicken is warmed through.
  5. Remove the foil for the last 5 minutes to let the chicken regain some crispiness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the leftover chicken in the skillet.
  4. Stir occasionally, heating for about 5-7 minutes until the chicken is hot and the sauce is bubbling.

• Microwave Method:

  1. Place the leftover Chinese lemon chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to prevent drying out.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the chicken halfway through to ensure even heating.
  5. Continue heating in 30-second intervals until the chicken is hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover chicken in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the chicken is hot and crispy before serving.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming rack.
  2. Place the leftover Chinese lemon chicken on a heatproof plate.
  3. Steam for about 10 minutes, or until the chicken is heated through.
  4. This method helps retain moisture and keeps the chicken tender.

• Mixing bowl: Use this to combine the chicken pieces with cornstarch and soy sauce.

• Frying pan: This is essential for frying the chicken pieces until they are golden brown and cooked through.

• Tongs: Handy for turning the chicken pieces while frying to ensure they cook evenly.

• Spatula: Useful for sautéing the garlic and ginger, and for stirring the sauce.

• Measuring cups: Necessary for accurately measuring the chicken broth, lemon juice, and sugar.

• Measuring spoons: Use these to measure out the soy sauce, minced garlic, and minced ginger.

• Knife: Essential for cutting the chicken breast into bite-sized pieces.

• Cutting board: Provides a safe surface for cutting the chicken.

• Ladle: Useful for serving the sauce over the chicken and rice.

• Serving dish: Use this to present the finished dish.

• Steamer: Necessary if you are preparing steamed rice to accompany the dish.

Prep ingredients in advance: Measure and prepare all ingredients like chicken, cornstarch, and lemon juice before you start cooking.

Use a non-stick pan: A non-stick pan can help you fry the chicken more efficiently and reduce the need for extra oil.

Double the sauce: Make extra sauce and store it in the fridge for a quick meal next time.

Cut chicken uniformly: Cutting the chicken into uniform pieces ensures even cooking, saving you time.

Quick marination: Marinate the chicken for just 10-15 minutes to save time while still infusing flavor.