Chinese Lemon Chicken Recipe
If you’re searching for a quick and delicious way to bring restaurant-quality flavor right into your kitchen, look no further than Chinese Lemon Chicken. This dish balances crispy, golden chicken pieces with a glossy, sweet-tart lemon sauce that’s utterly irresistible. Perfect for weeknight dinners or impressing guests, it’s a beloved classic that tastes even better made at home—fresh, bright, and full of cheerful zest!
Ingredients You’ll Need
All the magic of Chinese Lemon Chicken starts with simple, everyday ingredients coming together to create vibrant flavors and textures. Each one plays a small but mighty role in building a mouthwatering meal you’ll want to make again and again.
- Boneless, skinless chicken breast (1½ pounds): The star of the show—tender, juicy, and perfect for bite-sized pieces that fry up beautifully.
- Cornstarch (½ cup): Gives your chicken that irresistible, shatteringly crisp coating.
- Large eggs (2, beaten): Help the flour and cornstarch cling effortlessly to each piece for ultimate crunch.
- All-purpose flour (½ cup): Adds body to the crust and makes it golden and light.
- Salt (½ teaspoon): Enhances the savory flavor and makes everything pop.
- White pepper (¼ teaspoon): Gives a gentle warmth that complements the citrusy sauce.
- Vegetable oil: Use enough for frying, about 1–2 inches in your skillet or wok, for crispy perfection.
- Sesame seeds (1 tablespoon, optional): Toasted and nutty, they add a lovely finish.
- Sliced green onions: Offer fresh color and a burst of mild onion flavor for garnish.
- Chicken broth (½ cup): Provides a savory backbone for the zesty lemon sauce.
- Freshly squeezed lemon juice (¼ cup): The essential tang—use fresh for the brightest flavor!
- Sugar (⅓ cup): Sweetens the sauce and balances the lemon’s sharpness.
- Soy sauce (1 tablespoon): Lends depth, umami, and a touch of color.
- Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water): Thickens the sauce to a glossy, clingy finish.
- Zest of 1 lemon: Layers in floral citrus aroma and bold lemon punch.
How to Make Chinese Lemon Chicken
Step 1: Prepare the Chicken
Begin by slicing your chicken breasts into even, 1-inch pieces. This ensures they cook quickly and uniformly, staying succulent inside while developing a crispy shell. Set up your breading station with the beaten eggs in one bowl and a flour mixture—just stir together all-purpose flour, cornstarch, salt, and white pepper—in another. Dip each chicken piece in the egg, then dredge it firmly in the flour mixture, gently pressing to coat. They’ll look like little pillows ready to get crunchy.
Step 2: Fry the Chicken
Heat about 1–2 inches of vegetable oil in a large skillet or wok over medium-high. Once shimmering (a drop of batter should sizzle instantly), add the chicken pieces in batches—don’t crowd the pan, or they’ll steam. Fry each batch for 3 to 4 minutes, turning occasionally, until golden and cooked through. Place finished chicken on a paper towel-lined plate to drain off any extra oil, setting you up for maximum crunch.
Step 3: Whip Up the Lemon Sauce
While the last pieces fry, combine chicken broth, fresh lemon juice, sugar, soy sauce, and lemon zest in a small saucepan. Bring to a gentle simmer so the sugar dissolves and the aroma fills your kitchen. Stir in your prepared cornstarch slurry (cornstarch mixed with water), whisking constantly; the sauce will thicken in just a minute or two, becoming shiny, smooth, and deliciously fragrant.
Step 4: Coat the Chicken
Return all the fried chicken pieces to a large bowl or clean skillet. Pour the hot lemon sauce evenly over the chicken, tossing quickly but gently until every piece is glossy and stained golden by the sauce. This moment is where the magic of Chinese Lemon Chicken comes to life—brace yourself for that first zesty waft!
Step 5: Add Final Touches
Move your coated chicken to a serving platter or bowl. Scatter on a handful of sesame seeds and sliced green onions if you like extra color and flavor. Serve it while it’s hot so every bite is juicy and crisp, soaked in luscious lemon sauce.
How to Serve Chinese Lemon Chicken
Garnishes
A sprinkle of toasted sesame seeds and a handful of sliced green onions are my go-to finishing touches for Chinese Lemon Chicken. They turn this dish into a real showstopper and add extra bursts of flavor and crunch. For special occasions, a few fine strips of lemon zest right on top feel especially festive!
Side Dishes
This dish truly shines with a bed of fluffy steamed rice to soak up every drop of that glorious lemon sauce. If you’re looking for contrast, pair with quick stir-fried veggies—think broccoli, snap peas, or bell peppers—for extra color and freshness. For a full takeout-inspired feast, try adding simple egg drop soup or some crispy spring rolls.
Creative Ways to Present
For a fun dinner party twist, thread crispy chicken pieces onto small skewers, drizzle with sauce, and pile onto a platter with extra lemon wedges. If serving buffet-style, keep each component separate until just before eating to keep that legendary crunch. You can even spoon Chinese Lemon Chicken into lettuce cups for a light and modern appetizer.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have some Chinese Lemon Chicken leftover, store it in an airtight container in the refrigerator for up to 3 days. Keep the sauce and chicken separate if possible, so you can easily re-crisp the chicken before serving again.
Freezing
While it’s at its finest just-cooked, you can freeze the fried chicken pieces (before tossing with sauce) for up to 2 months. Let them cool, then lay them out on a baking sheet to freeze before transferring to a freezer bag. Store the lemon sauce separately in a freezer-safe container.
Reheating
To recapture that fresh-from-the-wok crunch, reheat chicken pieces in a hot oven (400°F) or air fryer until heated through and crisp. Gently warm the sauce on the stovetop or in the microwave, and combine just before serving. This method keeps the experience closest to a freshly made batch of Chinese Lemon Chicken!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay extra juicy after frying and bring a richer flavor to Chinese Lemon Chicken, so feel free to swap them in if you prefer dark meat.
Is it possible to bake or air-fry the chicken for a lighter version?
Yes! For a lighter alternative, arrange your dredged chicken pieces on a greased baking sheet and bake at 425°F for 18-22 minutes, or air-fry until golden and crisp. Then toss with lemon sauce as usual—still delicious and less oil involved.
How do I make the sauce less sweet?
If you prefer a tarter sauce, simply reduce the sugar or add a splash more fresh lemon juice. Taste as you go until you hit your perfect sweet-tart balance.
What oil is best for frying?
Neutral oils with high smoke points like canola or sunflower oil work best for frying Chinese Lemon Chicken, ensuring your chicken crisps up beautifully without extra flavor.
Can I make Chinese Lemon Chicken gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend and use tamari instead of soy sauce in the lemon sauce. Everything else stays the same—crunchy and citrusy as ever!
Final Thoughts
You don’t have to go out for a takeout treat when Chinese Lemon Chicken is this easy and rewarding to make at home. Fresh ingredients, zesty sauce, and a bit of crispy magic will have everyone at your table reaching for seconds—so give it a try and discover your new favorite homemade meal.
Print
Chinese Lemon Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Chinese Lemon Chicken is a classic takeout favorite featuring crispy fried chicken coated in a sweet and tangy lemon sauce. This homemade version is easy to make and tastes even better than the restaurant dish.
Ingredients
Main Ingredients:
- 1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
- ½ cup cornstarch
- 2 large eggs, beaten
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon white pepper
- vegetable oil for frying
- 1 tablespoon sesame seeds (optional)
- sliced green onions for garnish
For the lemon sauce:
- ½ cup chicken broth
- ¼ cup freshly squeezed lemon juice
- ⅓ cup sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- zest of 1 lemon
Instructions
- Prepare the Chicken: In a bowl, whisk together flour, cornstarch, salt, and pepper. Dip chicken pieces in beaten egg, then coat in flour mixture.
- Fry the Chicken: Heat vegetable oil in a skillet, fry chicken until golden and cooked through. Drain on paper towels.
- Make the Lemon Sauce: Simmer chicken broth, lemon juice, sugar, soy sauce, and zest. Thicken with cornstarch slurry.
- Coat the Chicken: Toss fried chicken in lemon sauce until coated.
- Serve: Garnish with sesame seeds and green onions. Serve hot.
Notes
- Serve over steamed rice or stir-fried vegetables.
- For a lighter option, bake or air-fry the chicken before tossing in the lemon sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 16g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 160mg
