What are the main ingredients in lemon chicken sauce?
Lemon chicken sauce typically contains fresh lemon juice chicken broth or stock and a thickening agent like cornstarch. Other common ingredients include garlic, sugar to balance the acidity, and sometimes butter. The sauce often includes aromatics like ginger (especially in Asian-inspired versions) and may contain soy sauce for additional flavor depth.
What are some popular variations of lemon chicken sauce?
There are several popular variations
- Chinese lemon chicken sauce – Contains soy sauce, honey, and rice vinegar for a sweet-and-sour profile
- Western creamy lemon butter sauce – Incorporates butter and cream for a rich, velvety texture
- Simple lemon garlic sauce – Emphasizes bold garlic and lemon flavors
Each variation has different ingredient proportions to achieve distinct flavor profiles while maintaining the characteristic tangy lemon taste.
How is lemon chicken sauce typically used?
Beyond the traditional lemon chicken dish, this versatile sauce can be used in many creative ways:
- As a marinade for chicken, fish, or other proteins
- As a dipping sauce for various foods
- In pasta dishes
- For lemon chicken pizza
- In tacos or stir-fries
- With other proteins like fish, shrimp, or tofu
The sauce’s bright, zesty flavor complements many dishes beyond just chicken.
What makes lemon chicken sauce healthy?
The lemon in the sauce provides several health benefits. It’s a great source of vitamin C, which acts as an antioxidant that reduces inflammation and boosts immune function. The acid in lemons also helps with digestion by stimulating digestive juices. When paired with lean protein like chicken, it creates a nutritious meal option.
How to Make This Lemon Chicken Recipe
Here is how to make this incredibly tasty dish:
Mix chicken pieces with soy sauce in a bowl and let them sit at room temperature while you prepare the batter and sauce.
Off the heat, whisk cornstarch with lemon juice in a small saucepan until smooth.
Place the saucepan on medium heat, add sugar, broth, and lemon zest. Bring to a boil, then reduce the heat and cook for a few more minutes until the sauce is thick and glossy. Remove from heat.
Heat 2-3 inches of oil in a large Dutch oven over medium heat until it reaches 375ºF. The pot should be deep enough so the oil doesn’t overflow.
In a medium bowl, whisk together flour, cornstarch, and baking powder.
Stir in water gently, then add the chicken and any leftover soy sauce from the bowl. Mix to coat the chicken evenly.
When the oil is 375ºF, use tongs to slide 6-8 chicken pieces into the oil, making sure they don’t touch. Fry in two batches.
Cook the chicken, turning once, until they are golden brown and reach 165ºF in the center, about 3-4 minutes. Transfer to a paper-towel-lined wire rack and repeat with the remaining chicken.
Just before serving, gently reheat the sauce and pour it over the chicken, tossing until coated. Top with green onions to serve.
Want to make this lemon chicken recipe in the air fryer? It won’t be quite as delicious, but it can be done! Here’s what to do:
Instead of a cold-water batter, you’ll make a dry coating with little oil to make it crunchy:
- ¼ cup all-purpose flour
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- ¼ cup panko breadcrumbs
Marinate the Chicken:
- Toss chicken pieces with soy sauce in a bowl and let stand at room temperature while you prepare the coating.
Prepare the Coating:
- In a bowl, combine the flour, cornstarch, and panko breadcrumbs and oil, creating a slightly crumbly coating.
- Toss the marinated chicken pieces in this mixture, ensuring they are well coated.
Preheat your air fryer to 375ºF.
Arrange the coated chicken pieces in a single layer in the air fryer basket, making sure they don’t touch.
Cook for 10-12 minutes, shaking the basket halfway through, until the chicken reaches an internal temperature of 165ºF and is golden brown.
Reheat the sauce, pour over the chicken, and toss to coat. Top with green onions to serve.
Make Ahead and Storage
You can marinate the chicken and prepare the sauce up to a day in advance. Keep the marinated chicken in the refrigerator and store the sauce in an airtight container.
Mix the batter and coat the chicken just before you’re ready to cook to ensure the crispiest results.
Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days.
To maintain crispiness, reheat the chicken in the air fryer at 375ºF for 3-4 minutes or until heated through. Avoid microwaving, as this can make the chicken soggy.
Keep any leftover sauce in an airtight container in the refrigerator for up to a week. Reheat gently on the stove before using.
How to Make Lemon Chicken Sauce (柠檬鸡酱）
FAQ
What is in lemon chicken sauce?
- 2 cups chicken broth.
- 1⁄2 cup fresh lemon juice.
- 3⁄4 cup sugar.
- 1 lemon, zest of.
- 1⁄4 cup cornstarch.
- 1⁄4 cup cold water.
What is lemon chicken from a Chinese restaurant?
In American-, Canadian-, Australasian-, and British-Chinese cuisine, it usually consists of pieces of chicken meat that are sautéed or battered and deep-fried and coated with a thick, sweet lemon-flavored sauce.
What is lemon sauce made of?
In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally. Remove from heat; stir in butter, lemon zest and lemon juice and serve.
How do you thicken lemon chicken sauce?
How can I thicken the sauce? You can use a flour or cornstarch slurry, which is just either mixed with water, but I wouldn’t use that in this recipe. I would just let it cool slightly for 3-5 minutes and it will thicken. If you must, whisk together a cornstarch slurry and whisk it into the sauce.Mar 7, 2024