When Life Hands you Lemon, Dump the Whole Bottle In
If you told me one day I’d be pouring an entire 1-ounce bottle of lemon extract into a dish and not immediately questioning my life choices, I’d laugh. But here we are. This Chinese Lemon Chicken recipe goes big on flavor—so big that yes, you really do use the whole bottle. And somehow…it works. Like, magically well.
Think crispy golden chicken, a citrusy glaze so good you’ll consider bottling it, and just the right punch of sweetness and tang to keep you coming back for more.
And just a side note—if you’ve ever had the questionable mall food court version of lemon chicken, this is nothing like that. This is the glow-up. The glow-up with julienned carrots, pineapple chunks, scallions, and a totally extra sauce that hits all the high notes.
Let’s have a little heart-to-heart about one of the most misunderstood ingredients in the culinary world: MSG. Yes, this recipe calls for 1 teaspoon of it. Yes, I use it. And no, it’s not the flavor-devil some folks have made it out to be.
MSG—short for monosodium glutamate—is simply a concentrated form of glutamic acid, a naturally occurring amino acid found in tons of foods you probably eat all the time. We’re talking mushrooms, tomatoes, Parmesan cheese, even breast milk. That magical umami flavor we all chase in everything from ramen to Doritos? That’s MSG doing its thing.
Despite years of fear-mongering, there’s zero clinical evidence proving that MSG causes headaches, dizziness, or that mysterious “Chinese Restaurant Syndrome.” (Yes, that’s a real term that was used… and yes, it’s incredibly problematic.) Anthony Bourdain, may he rest in salt-crusted peace, once called the MSG panic “racist urban mythology”—and he wasn’t wrong. The backlash began when Chinese restaurants started booming in the U.S. in the 1960s–80s, and it suspiciously looked a lot like targeted fear, not science.
The truth? MSG is safe. The FDA says so. Countless peer-reviewed studies say so. And your taste buds will absolutely say so once you taste this lemony, umami-packed chicken.
So let’s cut MSG some slack. It’s time to bring it out of the shadows and back into our spice cabinets—right where it belongs.
•That lemon flavor is loud and proud, thanks to a full bottle of lemon extract. Yes, really.
•MSG adds umami magic—and no, it’s not bad for you (science agrees).
•Add the lemon extract at the end – Don’t cook it in the sauce or it’ll lose its punch. Stir it in right before serving.
•Sweet, sour, and savory all come together in one crave-worthy sauce.
• Crispy chicken + glossy sauce = takeout-level magic.
•Don’t skimp on the marinating time. The quick 30-minute marinade makes a huge difference in flavor.
•Yes, that’s the right amount of lemon extract. It might sound insane, but trust the process. Add it at the very end, off heat.
•Water chestnut flour = best texture. But if you can’t find it, chickpea flour or almond flour works in a pinch.
•Don’t overcrowd your pan while frying. Give your chicken some space to crisp up properly.
•Serve immediately for max crisp and flavor. This is not a dish that sits well—treat it like a diva and give it a spotlight.
Crispy Chinese Lemon Chicken with sweet-tangy sauce and bold lemon flavor. Includes MSG for umami magic—yes, it’s safe and totally delicious.
Marinade the Chicken
In a shallow dish, combine soy sauce, sesame oil, salt, and gin (or vodka). Add chicken breasts and toss to coat. Let sit for 30 minutes.
Fry the Chicken
Drain and discard marinade. In a bowl, beat egg whites until frothy and toss with chicken. Coat each piece in water chestnut (or substitute) flour.
In a large skillet, heat ½ inch of peanut oil to 350°F. Fry chicken pieces until golden on both sides, about 10 minutes. Drain on paper towels.
Make the Sauce
In a saucepan, combine sugar, vinegar, broth, cornstarch slurry, lemon zest, and juice. Bring to a boil, stirring until thickened.
Plate and Finish
Slice chicken into 1-inch slices and place over chopped lettuce on a serving platter. Keep warm in a 200°F oven if needed.
To the sauce, add julienned carrots, bell pepper, scallions, and pineapple. Heat through. Remove from heat and stir in the entire bottle of lemon extract. Yes, the whole thing. Pour the sauce over the chicken and serve.
If there’s one thing I love more than crispy fried chicken, it’s crispy fried chicken doused in a citrusy, sticky glaze that makes your taste buds wake up and do a little dance. This Chinese Lemon Chicken is not just a weeknight dinner—it’s an experience. A bold, bright, whole-bottle-of-lemon-extract kind of experience.
Tried this recipe? Tag me @the.sustainable.kitchen and let me know if freaked out about the entire bottle of lemon extract.
Crispy Chinese Lemon Chicken with sweet-tangy sauce and bold lemon flavor. Includes MSG for umami magic—yes, it’s safe and totally delicious.
Place the chicken in a shallow dish or bowl. Combine the soy sauce, sesame oil, salt, and gin and pour over the chicken. Toss to coat and let sit for 30 minutes.
Drain the chicken and discard the marinade. Beat the egg whites until frothy in a bowl. Add chicken pieces and toss to coat. Place the water chestnut flour on a plate and coat the chicken pieces with the flour.
Add 1/2 inch of peanut oil to a large skillet and heat to about 350°F. Carefully add the chicken pieces, a few at a time if necessary and brown one side, a few at at time if necessary, and brown one side, then turn and brown the other, about 10 minutes total. Drain on paper towel.
Meanwhile, place the sugar, vinegar, broth, cornstarch mixture, MSG, and lemon zest and juice in a small saucepan and bring to a boil, stirring until the mixture thickens.
Cut the chicken into 1-inch crosswise slices and place it on top of the shredded lettuce on a serving platter.
Add the vegetables and pineapple to the sauce and return to a simmer, just to reheat. Remove from the heat, stir in the extract, and pour over the chicken.
Servings 4
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe works with all ice cream maker. After pureeing, chill the mixture in the refrigerator, then freeze in your ice cream maker according to manufacturer's instruction.