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–+ servings
P.f chang's lemon chicken
Mary Kelly

P.f Chang's Lemon Chicken Recipe

Before diving into the delightful world of P.F. Chang's Lemon Chicken, let’s talk about how to elevate your dining experience.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 large boneless skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 large eggs lightly beaten
  • ½ cup cornstarch
  • ¼ cup all-purpose flour
  • Lemon Sauce
  • 2 tablespoons unsalted butter
  • ½ cup freshly squeezed lemon juice
  • ¼ cup granulated sugar
  • ⅔ cup low-sodium chicken broth
  • ¼ teaspoon fine salt
  • 1 tablespoon cornstarch mixed with a little water to form a slurry
  • ½ teaspoon grated lemon zest optional, for extra citrus flavor
  • Garnish
  • 2 green onions finely chopped
  • 1 tablespoon fresh parsley finely chopped (optional, for added freshness)
  • 1 lemon cut into wedges

Equipment

  • Skillet

Method
 

  1. Start by cutting the chicken breasts into bite-sized pieces. This allows for even cooking and helps the batter adhere better. Toss the chicken in olive oil, sea salt, and black pepper. Make sure every piece is coated evenly.
  2. In one bowl, beat the eggs. In a second bowl, mix the cornstarch and all-purpose flour together. Dip each piece of the coated chicken into the egg first, then dredge it in the flour mixture. This double coating will give it that crispy texture we’re after.
  3. Heat oil in a large skillet over medium-high heat. Once hot, carefully place the battered chicken pieces in the skillet. Avoid overcrowding, as you want the chicken to fry evenly. Fry in batches if needed. Cook the chicken for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.
  4. In the same skillet, melt the butter over medium heat. Add the lemon juice, sugar, chicken broth, and salt. Bring this mixture to a gentle simmer. Stir occasionally to ensure the sugar dissolves completely.
  5. Once the sauce has simmered for a few minutes, stir in the cornstarch slurry. This will thicken the sauce nicely. Continue cooking for another 2 minutes until it reaches a beautiful viscosity.
  6. Add the crispy chicken back into the skillet, ensuring it's coated in the sauce. Toss everything to mix well, then sprinkle the green onions and parsley over the top. Serve the Lemon Chicken with lemon wedges on the side.

Nutrition

Calories: 350kcal

Notes

  • Use Fresh Lemons: The flavor from fresh lemon juice far exceeds that from bottled juice. It adds brightness and a more authentic taste.
  • Don’t Skip the Slurry: This thickening agent is crucial for achieving that delicious sauce consistency. Without it, the sauce might be too watery.
  • Adjust the Sugar: Sweetness is subjective. Taste your sauce and adjust the sugar to suit your palate. Some people may prefer a little less sweetness.
  • Serve Immediately: For the best texture, serve the dish right after combining the chicken and sauce. This keeps everything nice and crispy.
  • Experiment with Protein: If chicken isn’t your thing, feel free to use shrimp or tofu for a different twist!

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