Recipe Background
Put a (citrus) twist on traditional orange chicken! Chinese Lemon Chicken has the same sweetness, tang, and savory flavor as its more well-known counterpart, but with a sharper, zestier, and slightly sweeter sauce that will get your tastebuds dancing! Chinese Lemon Chicken can be ladled over rice, which is perfect for making sure you catch every drop of this fantastic sauce. This is the new gold standard for home-cooked Asian cuisine that's actually golden in color!
Put a (citrus) twist on traditional orange chicken! Chinese Lemon Chicken has the same sweetness, tang, and savory flavor as its more well-known counterpart, but with a sharper, zestier, and slightly sweeter sauce that will get your tastebuds dancing! Chinese Lemon Chicken can be ladled over rice, which is perfect for making sure you catch every drop of this fantastic sauce. This is the new gold standard for home-cooked Asian cuisine that's actually golden in color!
Ingredients
For the lemon glaze:
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup brown sugar
- 1 lemon juiced
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon ground lemon pepper
- 1 teaspoon garlic minced
For the chicken:
- 1 cup vegetable oil
- 2 pounds chicken breasts boneless and skinless, cubed
- salt to taste
- pepper to taste
- 1 1/2 cups all-purpose flour
- 1 cup milk
Directions
- In a medium pan over medium heat, combine the honey, the soy sauce, the pineapple juice, the brown sugar, the lemon juice, the vinegar, the olive oil, the lemon pepper, and the garlic.
- Bring the sauce mixture to a boil.
- Reduce the heat and let the sauce mixture simmer until slightly thickened, about 10-12 minutes.
- Set the sauce aside.
- In a large skillet, heat the vegetable oil over medium-high heat.
- In a large resealable bag, place the salt, the pepper, and the flour.
- Pour the milk into a small bowl.
- Add 8-10 pieces of the chicken in the bag with the flour mixture, shaking to coat them.
- Dip each piece of coated chicken in the milk, then return them to the bag with the flour mixture for a second coating.
- Repeat this process until all of the chicken is double-coated.
- Working in batches, fry the chicken in the oil, until each side is golden-brown, about 4-5 minutes per side.
- Toss the chicken in the lemon glaze sauce.
- Serve warm.
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