Lemon Chicken Version 2 | 柠檬鸡
- Daniel
- 1 day ago
- 4 min read
After simplifying my General Tso's Chicken and Orange Chicken recipes, making Lemon Chicken felt like the next logical step. The funny thing is, all three dishes share the same foundation.
Once you have a batch of homemade General Tso's sauce sitting in the fridge, transforming it into another classic takeaway favorite is surprisingly easy. For this version, fresh lemon juice, lemon zest, and a touch of honey are all it takes to create a bright, tangy sauce that perfectly complements crispy fried chicken.
Despite being a staple on Chinese takeaway menus around the world, Lemon Chicken is another dish that isn't commonly found in traditional Chinese home cooking. Like Orange Chicken, it evolved through Chinese restaurants outside of China, particularly in North America, Australia, and parts of Southeast Asia.
Each restaurant has its own version. Some use a thick translucent lemon sauce poured over the chicken, while others coat the chicken directly in the glaze. This recipe follows the latter approach, giving every piece of chicken a glossy coating packed with fresh citrus flavor.
One thing I've learned while developing these recipes is that good cooking doesn't always mean creating something completely different. Sometimes it's about building one solid foundation and adapting it in different ways.
General Tso's Chicken, Orange Chicken, and now Lemon Chicken all come from the same base sauce with just a few thoughtful changes. If you've already made either of the previous recipes, this one will feel instantly familiar, and I think you'll be surprised how much difference a single lemon can make.
Ingredients:
(Serve 4)
Chicken:
Chicken Thigh Boneless Halved, 2 Preferably Skinned On You can coarsely dice the chicken
Sea Salt, Pinch
White Pepper, Pinch
Garlic Powder, 1/2 TBSP
ShaoXing / HuaTiao / Sherry Wine, 2 TBSP
Egg, 1
Baking Soda, Pinch
Sauce:
General Tso's Sauce Homemade, 200g
Fresh Lemon Juice, 80g
Fresh Lemon Zest, 1 Lemon
Pure Honey, 1 TBSP
Lemon Chicken:
Corn Starch, 3 TBSP
Sesame Oil, 2 TBSP
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + More For Frying and Cooking
Garlic Finely Minced, 3 Cloves
Scallions (White Parts) Coarsely Sliced, A Handful
Slurry, 1 TBSP Potato Starch + 1 TBSP Water
Toasted Sesame Oil, 1 TBSP
Scallions (Green Parts) Coarsely Sliced, A Handful
Equipment:
Dutch Oven / Wok / Skillet
Directions:
Please visit my "General Tso's Chicken" page for the sauce recipe.
Marinate the Chicken
Combine the chicken with salt, white pepper, garlic powder, Shaoxing wine, egg, and baking soda.
Mix thoroughly until every piece is evenly coated.
Cover and refrigerate for at least one hour.
Marinating allows the chicken to become more tender while absorbing the seasoning.
Prepare the Lemon Sauce
In a bowl, combine the prepared General Tso's sauce, fresh lemon juice, lemon zest, and honey.
Mix until fully combined.
Taste and adjust if needed. If you prefer a sweeter sauce, add a little more honey. If you prefer it tangier, squeeze in a little more lemon juice.
Set aside.
Coat the Chicken
Add the cornstarch to the marinated chicken.
Mix until no dry starch remains.
Add the sesame oil and mix again until evenly coated.
The chicken should have a light coating rather than a thick batter.
Fry the Chicken
Heat about 3 to 4 inches of oil in a Dutch oven or wok over medium heat.
Test the oil with a wooden chopstick. If bubbles form around it, the oil is ready.
Carefully add the chicken pieces one at a time.
If you like extra crispy bits, drizzle any remaining coating into the oil.
Fry until lightly golden.
Remove and drain on a wire rack or paper-lined plate.
Allow the chicken to rest for about 5 minutes.
Increase the heat slightly and fry the chicken a second time until deeply golden and crispy.
Drain well before moving on.
Finish the Dish
Heat a wok or skillet over medium heat.
Add the oil.
Cook the garlic and the white parts of the scallions until fragrant.
Pour in the prepared lemon sauce and bring it to a gentle simmer.
Add the slurry and stir continuously until the sauce thickens.
Add the fried chicken and toss until every piece is evenly coated.
Taste and adjust the seasoning if necessary.
Turn off the heat.
Finish with toasted sesame oil.
Transfer to a serving plate.
Garnish with the green parts of the scallions.
Serve immediately with steamed rice.
Tips
Chicken Thigh With Skin On Is Best
Boneless chicken thigh with the skin left on stays much juicier than chicken breast. The skin also renders slightly during frying, adding extra flavor and helping the coating become crispier.
Fresh Lemon Is Worth It
Freshly squeezed lemon juice and freshly grated zest make a huge difference. Bottled lemon juice simply doesn't have the same bright aroma.
Don't Skip The Double Fry
The first fry cooks the chicken.
The second fry creates the crispy coating that stays crunchy even after it's tossed in the sauce.
Build From One Base Sauce
This recipe shares the same foundation as my General Tso's Chicken and Orange Chicken. Once you've made a batch of General Tso's sauce, you can easily create several different dishes by simply changing the citrus and adjusting the sweetness.
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