Crispy Chinese Lemon Chicken drizzled with a sweet and tangy multidimensional lemon sauce that is irresistibly delicious! Your entire family will love this chicken and you will love the one step batter – so much easier than traditional breading!
Aloha! I am still in Kauai (follow my Instagram Stories HERE) and enjoying some pretty crazy delicious food. But to be honest, this Chinese Lemon Chicken that I made just before I left is right up there. Yes, its that good. The chicken is tender and juicy, infused with flavor through and through, the golden breading is crispy and crunchy and the Chinese Lemon Sauce is the perfect balance between tangy and sweet. In other words, this Crispy Chinese Lemon Chicken is about to become a new family favorite!
To make this chicken even more happy to make, I’ve created a one-stop batter instead of the multi-step process of marinating the chicken, dredging in flour, egg, flour, etc. I have always wanted to try this method and I am kicking myself for not perfecting it sooner! It makes breading chicken super quick and SO easy, not to mention way less of a messy production. Simply combine your marinade of lemon juice, honey, soy sauce along with your egg, egg yolk, flour and spices all in one bowl to create a nice sticky batter. Add your chicken and let sit for 20-60 minutes to soak in flavor and tenderize. Now all you have to do is coat your chicken in breadcrumbs!
I chose panko breadcrumbs to ramp up the crispy factor of this Crispy Chinese Lemon Chicken instead of just flour. Panko crumbs are also larger than normal crumbs so they become even crispier than traditional breadcrumbs for a guaranteed crunch in every breaded chicken strip bite.
To make breading chicken even more streamlined and less messy, use one hand to add the battered chicken to the panko and the other hand to coat in the panko then your hands can stay clean instead of caked and crumbly. simple pleasures.
I first tried to bake these chicken strips after breading with already toasted panko and while the chicken strips were somewhat crispy, they were not crispy enough to even call “crispy” in the title. This texture is totally fine and you are welcome to bake them, but what really made me pause was as soon as the sauce was drizzled over the chicken, the breading not only wasn’t crispy anymore, it become undesirably soggy. No thank you. You could avoid this by dipping the chicken in the sauce instead of drizzling it, and you are welcome to do so, but in my book the pan fried version takes the cake without any competition.
So if you want extra crispy, extra fabulous Chinese Lemon Chicken, pan fry the strips in a pan of shallow oil in two sets, being careful not to crowd the pan and out will come beautifully golden chicken with a nice crunchy texture on the outside and tender chicken on the inside. Patrick could not stop eating these strips plain!
And he definitely could’t stop once I drizzled the breaded chicken strips with the Lemon Sauce. The sauce is a symphony of ingredients including lemon juice, apricot preserves, honey, soy sauce, red wine vinegar, Asian Sweet Chili Sauce and freshly grated ginger. The Lemon Sauce ingredients simmer together to create a sweet and tart sauce so layered with flavors you won’t be able to stop stuffing your face.
Dinner as it should be.
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