Chinese Lemon Chicken is a delightful dish that combines crispy, fried chicken pieces with a tangy, sweet, and sour lemon sauce. This dish is a favorite among many due to its refreshing flavor and the perfect balance of textures. While the fried chicken is a crucial part of the dish, the lemon sauce is what truly elevates it, giving it its signature taste. In this article, we’ll dive into how to make the lemon sauce for Chinese Lemon Chicken, ensuring you achieve an authentic and delicious result.
Ingredients
To make the lemon sauce for Chinese Lemon Chicken, you’ll need the following ingredients:
For the Lemon Sauce:
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoons cornstarch mixed with 2 tablespoons water (to thicken the sauce)
- 2 tablespoons soy sauce
- 1 tablespoon grated lemon zest
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cloves garlic, minced
- 1 piece (1-inch) fresh ginger, minced
- 2 tablespoons vegetable oil (for cooking the garlic and ginger)
For the Chicken:
While the focus of this article is on the lemon sauce, here’s a brief overview of what you’ll need for the chicken:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 large egg, beaten
- 2 tablespoons vegetable oil (for frying)
Preparation
Preparing the Chicken
Marinating the Chicken (Optional): While not strictly necessary, marinating the chicken can add extra flavor. You can marinate the chicken pieces in a mixture of 1 tablespoon soy sauce, 1 teaspoon grated ginger, and 1 clove minced garlic for about 15-30 minutes.
Coating the Chicken: In a large bowl, combine the cornstarch, all-purpose flour, salt, and white pepper. Add the beaten egg and mix until well combined. This will form a thick coating mixture. Add the chicken pieces to the mixture and toss to coat evenly. Make sure each piece is well-coated to ensure crispy frying.
Frying the Chicken: Heat the vegetable oil in a deep frying pan or wok over medium-high heat. When the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces, a few at a time, to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy. Remove the chicken pieces with a slotted spoon and drain on paper towels to remove excess oil.
Making the Lemon Sauce
Preparing the Lemon Juice and Zest: Begin by squeezing the lemons to obtain about 1/2 cup of freshly squeezed lemon juice. Additionally, grate the zest of 1-2 lemons to obtain about 1 tablespoon of lemon zest.
Cooking the Garlic and Ginger: In a medium saucepan, heat the vegetable oil over medium heat. Add the minced garlic and ginger and cook, stirring constantly, until fragrant (about 30 seconds to 1 minute). Be careful not to let the garlic burn, as it will become bitter.
Combining the Sauce Ingredients: Once the garlic and ginger are fragrant, add the lemon juice, sugar, water, soy sauce, lemon zest, sesame oil, salt, and white pepper to the saucepan. Stir well to combine all the ingredients.
Simmering the Sauce: Bring the mixture to a simmer over medium heat. Stir occasionally to ensure the sugar dissolves and the sauce begins to thicken. Let the sauce simmer for about 5 minutes to allow the flavors to meld together.
Thickening the Sauce: In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry. Once the sauce has simmered for about 5 minutes, slowly pour the cornstarch slurry into the saucepan, stirring constantly. The sauce will begin to thicken as the cornstarch cooks. Continue to stir until the sauce reaches your desired consistency. It should be thick enough to coat the back of a spoon.
Tasting and Adjusting: Taste the sauce and adjust the seasoning if necessary. You may want to add a bit more sugar or lemon juice to balance the flavors. Remember, the sauce should be tangy, sweet, and slightly sour.
Combining with the Chicken: Once the sauce is ready, add the fried chicken pieces to the saucepan and toss gently to coat the chicken with the lemon sauce. Alternatively, you can serve the sauce on the side and let your guests drizzle it over their chicken pieces as desired.
Serving the Chinese Lemon Chicken
To serve the Chinese Lemon Chicken, plate the coated chicken pieces and drizzle the lemon sauce over them. Garnish with some chopped green onions, sesame seeds, or additional lemon zest for added flavor and presentation. Serve the dish immediately while hot, paired with steamed jasmine rice or your favorite side dish.
Conclusion
Making lemon sauce for Chinese Lemon Chicken is a straightforward process that can yield delicious results with a bit of practice. By following the steps outlined above, you’ll be able to create a tangy, sweet, and sour sauce that complements the crispy fried chicken perfectly. Remember to adjust the seasoning to your taste and enjoy the refreshing flavors of this classic Chinese dish. Whether you’re serving it at a family dinner or a dinner party, Chinese Lemon Chicken is sure to be a hit.
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