Lemon Chicken Recipe for 4 Servings [Juicy, Chef-Tested]

Yes. Prep sturdy components ahead and keep delicate or crunchy parts separate until serving.

Store leftovers in an airtight container and reheat gently to protect texture.

Use the texture and doneness cues in the article, not only the timer.

Yes. Use a larger pan or cook in batches so texture stays consistent.

Meanwhile, lemon chicken is a crispy-fried chicken dish tossed in a sweet-tart lemon sauce, rooted in Chinese-American restaurant kitchens. The.

Scale

1 lb boneless skinless chicken breasts or thighs, cut into pieces

1 egg

1/2 cup cornstarch

Salt and pepper

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Cut and season the chicken. Slice 1 lb of boneless chicken into 1-inch pieces. Uniform size matters; mismatched pieces cook at different rates. Season directly with 3/4 teaspoon kosher salt and 1/4 teaspoon pepper. Toss to distribute.
Set up the coating station. Beat 1 egg in a shallow bowl. Place 1/2 cup cornstarch in a second bowl. Dip each piece in egg, let the excess drip for 2 seconds, then press firmly into the cornstarch on all sides. Set coated pieces on a plate. Don’t skip the pressing — loose cornstarch falls off in the oil.
Heat the oil. Pour oil into your skillet to a depth of about 1 inch (roughly 2 cups in a 12-inch pan). Heat to 350°F (175°C). This takes about 5 minutes over medium-high heat. Use your thermometer. Guessing ruins batches.

Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 3.