This dish is the ideal balance of crispy and saucy. The chicken stays juicy inside while having a light, crispy coating outside. The lemon sauce is bright, slightly sweet, and full of zesty flavor, making every bite pop. It’s also quick to prepare and delivers a satisfying result that rivals your favorite Chinese restaurant.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs cornstarch all-purpose flour eggs salt and pepper garlic powder (optional) vegetable oil (for frying) fresh lemon juice sugar honey (optional for extra sweetness) soy sauce chicken broth or water lemon zest cornstarch (for slurry) green onions or sesame seeds (for garnish, optional)
Directions
Cut the chicken into bite-sized pieces. Season with salt, pepper, and garlic powder if using.
In one bowl, beat the eggs. In another, mix cornstarch and flour.
Dip each piece of chicken in the egg, then dredge in the flour mixture until well coated.
Heat oil in a deep pan or skillet. Fry the chicken in batches until golden and crispy. Drain on paper towels.
In a small saucepan, combine lemon juice, sugar, soy sauce, honey (if using), lemon zest, and chicken broth. Simmer over medium heat until sugar dissolves.
Mix a cornstarch slurry (cornstarch + water) and stir into the sauce. Cook until thickened.
Toss the crispy chicken in the sauce or pour the sauce over the chicken just before serving to keep the coating crisp.
Garnish with green onions or sesame seeds if desired.
Servings and timing
This recipe serves 4 people. Prep time: 20 minutes Cook time: 20 minutes Total time: 40 minutes
Variations
Spicy Twist: Add chili flakes or a dash of sriracha to the sauce for heat.
Lighter Version: Air fry or bake the chicken instead of deep frying.
Orange Swap: Replace lemon with orange juice and zest for a citrus variation.
Gluten-Free: Use a gluten-free flour blend and tamari instead of soy sauce.
Vegetarian Option: Substitute chicken with tofu or cauliflower and follow the same coating and frying process.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat the chicken in an oven or air fryer at 350°F (175°C) to maintain crispiness. Microwaving is faster but may soften the coating. The sauce can be reheated separately on the stovetop and combined before serving.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are juicier and work well in this recipe. Just trim excess fat before cutting.
How do I keep the chicken crispy after adding the sauce?
Serve the sauce on the side or drizzle it over the chicken just before eating to maintain crispiness.
Can I make the sauce in advance?
Yes, the lemon sauce can be made ahead and stored in the fridge for up to 5 days. Reheat before using.
Is this recipe very sweet?
The sweetness level is adjustable. Add less sugar or skip the honey if you prefer a more tart lemon flavor.
What oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil work best for frying due to their high smoke points.
Can I use bottled lemon juice?
Fresh lemon juice is best for a bright, natural flavor, but bottled can work in a pinch.
Can I bake the chicken instead of frying?
Yes, bake at 400°F (200°C) for 20–25 minutes, flipping halfway, or air fry at 375°F (190°C) for 12–15 minutes.
What can I serve with lemon chicken?
It pairs well with steamed rice, fried rice, noodles, or a side of stir-fried vegetables.
Can I double the recipe for a crowd?
Absolutely. Just fry the chicken in batches and keep warm in the oven until ready to serve.
How do I know the chicken is cooked through?
The internal temperature should reach 165°F (74°C). Cut open a piece to check if unsure.
Conclusion
Crispy Chinese Lemon Chicken brings the irresistible combo of crunch and citrusy sweetness to your table in under an hour. It’s easy to make, flexible, and packed with flavor, making it a great choice for both weeknight dinners and special occasions. Once you try it, you’ll want to skip takeout and make it at home again and again
Crispy Chinese Lemon Chicken is a delicious takeout-style dish made with juicy chicken pieces fried to perfection and coated in a sweet and tangy lemon sauce. It’s quick, flavorful, and great for a comforting dinner.
Author:Catherine
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:Serves 4
Category:Main Dish
Method:Frying
Cuisine:Chinese
Diet:Halal
Ingredients
1 lb boneless, skinless chicken breasts or thighs
1/2 cup cornstarch
1/2 cup all-purpose flour
2 eggs, beaten
Salt and pepper, to taste
1/2 tsp garlic powder (optional)
Vegetable oil, for frying
1/3 cup fresh lemon juice
1/4 cup sugar
1 tbsp honey (optional)
1 tbsp soy sauce
1/3 cup chicken broth or water
1 tsp lemon zest
1 tbsp cornstarch (for slurry)
2 tbsp water (for slurry)
Green onions or sesame seeds, for garnish (optional)
Instructions
Cut the chicken into bite-sized pieces and season with salt, pepper, and garlic powder if using.
In one bowl, beat the eggs. In another, mix cornstarch and flour.
Dip each piece of chicken in the egg, then coat with the flour mixture.
Heat oil in a deep pan or skillet. Fry chicken in batches until golden and crispy. Drain on paper towels.
In a saucepan, combine lemon juice, sugar, soy sauce, honey (if using), lemon zest, and chicken broth. Simmer until sugar dissolves.
Mix cornstarch and water to make a slurry. Stir into the sauce and cook until thickened.
Toss the fried chicken in the sauce or drizzle sauce over the chicken just before serving.
Garnish with green onions or sesame seeds, if desired.
Notes
To keep the coating crispy, add sauce just before serving.Use fresh lemon juice for the best flavor.Bake or air fry for a lighter version.Adjust sweetness by reducing sugar or skipping honey.The lemon sauce can be made ahead and stored for 5 days.
