The lesser known cousin.

This phrase is never a compliment. It always refers to something that is forgotten, a bit of an after thought. For starters, if I say lemon chicken, you might think of baked lemon chicken, with crisp, fried skin and brown sugar. A dish that feels distinctly southern. Or you might think of a full roast chicken, stuffed with wedges of lemon, whole cloves of garlic and sprigs of Rosemary, rubbed with butter and roasted until it, again, is crisp-skinned and drizzled with a white wine pan sauce.

Lemon chicken chalkboard wall art by my husband, Jason Radlinger.

You might be hard pressed to conjure up the Chinese takeout version of lemon chicken. Lightly breaded in cornstarch with a sweet, glossy, lemony sauce, this is the lesser known cousin of orange sesame chicken or General Tso's.

There is a reason, however, that all of these chicken and lemon dishes exist. The two flavors pair so beautifully, chicken's mild, sweet, clean flavor balanced by the bright, clean, tart citrus acidity of lemon. This dish, perhaps, deserves wider recognition. Or, at least, better PR. It certainly deserves a place on your table.

Crispy lemon chicken

Serves 4

Crisp and hot, with the perfect balance of sweet and sour. This cousin of Chinese orange chickens greatly improved by home cooking delivering a crisp coating that doesn’t steam and soften during delivery.

For chicken:

• 2 large boneless, skinless chicken breast halves

• 2 eggs

• 1 tbs ginger

• 1 tbs rice wine

• 1 tbs soy sauce

• 1 1/2 cup cornstarch

• White pepper

• 1/2 cup vegetable oil like sunflower, sesame or canola

• 2 scallions, green parts only, thinly sliced

For sauce:

• Zest of 1 lemon about 1 tbs

• 1/2 cup lemon juice, about 2 lemons

• 1 tbs corn starch

• 1/4 cup sugar

• 1/4 cup water

Directions:

Prepare chicken: Cutting into the side of each breast, slice the chicken breasts in half, lengthwise, separating the top from the bottom. Place one piece between two pieces of plastic wrap and pound to between 1/2” and 3/4” thick, working out from the center. Repeat with the other three pieces.

Marinate chicken: Separate 1 egg and place the white in a large bowl. Reserve the yolk. Add ginger, rice wine and soy sauce. Whisk to combine and toss chicken in mixture to coat. Marinate in refrigerator for 20-30 minutes.

Make sauce: While chicken marinates combine lemon zest and juice with cornstarch in a small saucepan. Whisk until smooth. Add sugar and water. Season with a pinch of salt. Bring to a boil over medium high heat. Reduce to medium and cook until thickened and glossy.

Cook chicken: In a medium bowl whisk together remaining egg with reserved yolk. In a second bowl add 1 cup cornstarch and season with salt and white pepper.

Warm oil in a 3 quart sauté pan over medium-high heat.

Coat chicken in egg, letting excess drip off. Toss in cornstarch to coat. Add additional 1/2 cup of cornstarch as needed.

Add two pieces of chicken to hot and oil and cook, turning after 4 minutes. Cook through, about four minutes longer, and turn to cook the top for one more minute. Remove to paper towels to drain. Repeat with remaining 2 pieces of chicken. Cut chicken crosswise in 1/2” slices and serve topped with sauce and scallion greens.

TIP: Cornstarch is light and powdery so toss the chicken lightly to avoid a huge mess.