Crispy Chinese Lemon Chicken - Chef Fun Kitchen

Crispy Chinese Lemon Chicken

Crispy chinese Lemon chicken drizzled with a sweet and tangy multidimensional lemon sauce this is irresistibly delicious!  Your whole circle of relatives will love this bird and you'll love the only step batter – so much simpler than traditional breading!

The chook is smooth and juicy, infused with flavor thru and through, the golden breading is crispy and crunchy and the chinese language Lemon Sauce is the best stability between tangy and sweet.

Crispy Chinese Lemon Chicken

To make this fowl even extra happy to make, I’ve created a one-forestall batter instead of the multi-step procedure of marinating the chicken, dredging in flour, egg, flour, and many others.  i've constantly desired to do this approach and i'm kicking myself for no longer perfecting it faster!

It makes breading fowl brilliant brief and SO smooth, not to say manner much less of a messy production.   actually combine your marinade of lemon juice, honey, soy sauce along side your egg, egg yolk, flour and spices multi functional bowl to create a pleasing sticky batter.  add your hen and let sit down for 20-60 minutes to soak in taste and tenderize.  Now all you need to do is coat your chicken in breadcrumbs!

Crispy Chinese Lemon Chicken


  • 1 1/2 pounds boneless skinless chicken breasts
  • Vegetable oil

Lemon Sauce:

  • 1/2 cup low sodium chicken broth
  • 1/3 cup honey
  • 1/3 cup apricot preserves
  • 2 tablespoons lemon juice plus more to taste
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Asian sweet chili sauce
  • 1 teaspoons Sriracha/Asian hot red chili sauce 
  • 1-2 teaspoons freshly grated ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon cornstarch


  • 1 egg
  • 1 egg yolk
  • 1 tablespoons honey
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon reduced sodium soy sauce
  • 1/4 cup flour
  • 1 teaspoon garlic powder
  • 1/2 tsp EACH ground ginger, onion pwdr, salt
  • 1/4 teaspoon pepper


  • 2 1/4 cups panko Japanese breadcrumbs


  1. Slice bird in 1/2 through the equator to create thin fillets then slice chook into thin strips throughout the grain. cut strips into 2-3 inch pieces.
  2. Whisk collectively all of the batter ingredients in a huge bowl. add hen, stir till flippantly coated. let sit down at room temperature 20-60 minutes.
  3. Meanwhile, whisk together all the Lemon Sauce components in a small saucepan. Set aside.
  4. Add all the panko to a shallow dish or bowl. operating with some portions of fowl at a time, use one hand to cast off chook from batter and permit any extra drip off. add to panko. along with your different hand, toss bird in panko till frivolously coated, urgent panko firmly into chicken. add extra breadcrumbs if wanted. do away with to a plate or baking sheet. Repeat until all hen is coated.
  5. Add enough vegetable oil to a massive nonstick pan to cover 1/4-half of inch up the sides. heat over medium high heat. working in 2-three batches (don’t crowd pan so bird can get crispy), add hen to pan and pan fry until golden and cooked via, approximately three-5 mins consistent with facet. do away with to paper towel lined plates/baking sheet. Repeat.
  6. In the meantime, whisk Lemon Sauce to recombine and bring to a boil, then lessen to a simmer till thickened. flavor and upload additional lemon for tangier, brown sugar for sweeter, sriracha for spicier if preferred.
  7. Drizzled cooked hen with Lemon Sauce and serve at once.

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