Takeout remakes · Chinese-American takeout
Crispy Lemon Chicken
Crackly chicken, bright lemon glaze, no deep fryer.
Takeout lemon chicken is battered and deep-fried, then drowned in syrup. A cornstarch-and-panko coat in the air fryer gets the crunch with a spritz of oil, and the glaze is real lemon juice and zest thickened with a little honey. Toss at the last second so it stays crisp.
Ingredients
For 4 plates.
Crispy chicken
- 2 1/2 lb boneless skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/3 cup cornstarch
- 2 large egg whites
- 1 cup panko breadcrumbs
- cooking spray
Lemon glaze
- 1/3 cup fresh lemon juice
- 1 lemon, thinly sliced
- 3 tablespoons honey
- 1/2 cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 2 scallions, thinly sliced
Rice
- 1 cup jasmine rice
- 1 1/2 cups water
Method
Rinse the rice, then bring it to a boil with the water in a small pot. Cover, turn the heat to low and cook 15 minutes. Leave it covered off the heat.
Cut the chicken into 1 1/2-inch pieces and season with the salt. Set out three bowls: cornstarch, the egg whites beaten until frothy, and the panko.
The rest of the method is in Short Order Pro
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Tips
- Keep the glaze separate if you're packing lunches; toss just before eating.
- Air fry in batches with space between pieces. Crowded chicken steams and the coating goes soft.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
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