Lemon Orange Fried Chicken

Lemon Orange Fried Chicken

Tart fried chicken dish that goes well with rice and a hearty green vegetable. Tartness can be adjusted by ratio of lemons to oranges.



  1. 2 Lemons
  2. 1 Orange
  3. 1/4 Cup Sugar
  4. 2 Pounds chicken skinless boneless thighs
  5. 3/4 Cup Flour
  6. 2 Eggs
  7. 1/4 Cup green onion minced
  8. 1/4 Cup canola oil
  9. 1/4 Teaspoon salt
  10. 1/4 Tablespoon black pepper


30 mins
  1. Add Photo

    Squeeze juice from lemons and oranges into a small pot and remove seeds and pulp. Add sugar and simmer over low heat until mixture thickens.

  2. Add Photo

    Dice chicken into small pieces (2 inches long at most).

  3. Add Photo

    Sprinkle salt and pepper into the flour and mix. Crack eggs into a bowl and beat.

  4. Add Photo

    Dip each piece of chicken in egg and then into flour until it is coated in flour. Then roll lightly in green onions.

  5. Add Photo

    Coat frying pan in canola oil and turn on heat to medium. Add chicken when oil is hot enough that it sizzles when chicken is added.

  6. Add Photo

    Flip chicken pieces when they are crispy and slightly browned (about 5 minutes). Remove chicken when both sides are slightly browned and chicken is cooked all the way through (about 5 minutes per side).

  7. Add Photo

    Once the chicken is done, turn off heat, pour the citrus sauce onto the chicken, and mix until the chicken is evenly coated.

  8. Add Photo

    Serve on white rice or similar cooked grain.

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