Chinese Lemon Chicken
Thin slices of chicken, dipped in batter and lightly fried until crisp and golden. Made even better by a drizzling of slightly sweet tangy lemon sauce.
For the chicken, slice each breast in half horizontally then pat dry with paper towel. In a large skillet, fill with oil to ¼” deep and heat over med-high heat.
Whisk together the cornstarch, water and eggs into a bowl until smooth. Dip chicken pieces into batter and fry in large skillet in batches, flipping until lightly golden on both sides. Set aside on wire rack to drain.
In a saucepan, whisk together all the ingredients except the lemon juice. Bring to a boil, stirring frequently until sauce thickens. Remove from heat and stir in lemon juice to taste.

Chinese Lemon Chicken
Ingredients
Chicken
- 1/3 cup cornstarch
- ½ cup cold water divided
- 2 egg yolks
- 2 lbs skinless boneless chicken breasts
- Oil for frying
Sauce
- ½ cup water
- 2 Tbsp cornstarch
- 4 Tbsp brown sugar or more to taste
- 1 tsp fresh ginger minced
- 1 cup GF chicken broth
- ¼-1/3 cup lemon juice
Instructions
- For the chicken, slice each breast in half horizontally then pat dry with paper towel. In a large skillet, fill with oil to ¼ ” deep and heat over med-high heat.
- Whisk together the cornstarch, water and eggs into a bowl until smooth. Dip chicken pieces into batter, shaking off excess then place in the hot oil.
- Fry in batches, flipping until lightly golden on both sides. Set aside on wire rack to drain.
- For the sauce, whisk together all the ingredients except the lemon juice in a saucepan. Bring to a boil, stirring frequently until sauce thickens. Remove from heat and stir in lemon juice to taste.