Introduction
If you’ve ever craved the perfect balance of crispy chicken coated in a glossy, tangy lemon sauce, then this Chinese Lemon Chicken Recipe is exactly what you need. Loved both in takeout menus and home kitchens, this dish brings together golden fried chicken pieces with a sticky, sweet-and-sour lemon glaze that feels refreshing, comforting, and unforgettable.
Thank you for reading this post, don't forget to subscribe!Unlike many complicated Asian-style recipes, this one is approachable, affordable, and easy to master even if you’re not experienced in stir fry cooking. With just a few pantry staples and fresh lemons, you’ll have a dish that rivals your favorite restaurant’s version.
By the end of this guide, you’ll not only learn how to make the crispiest Chinese style lemon chicken at home but also discover pro tips, storage hacks, serving ideas, and clever variations. Get ready to turn your kitchen into a takeout paradise!
Why You’ll Love This Recipe
🍋 Bright and tangy flavors – the lemon glaze is vibrant without being overpowering.
🍗 Crispy texture guaranteed – thanks to a smart flour–cornstarch coating.
⏱️ Quick and weeknight-friendly – ready in under 40 minutes.
💰 Budget-friendly – simple ingredients, big restaurant-style payoff.
🌏 Better than takeout – no additives, MSG, or excess oil.
🥢 Versatile – pair with rice, noodles, or even serve as an appetizer.
❤️ Family-approved – kids and adults alike love the sweet-and-sour notes.
Ingredients You’ll Need
The magic of this Chinese Lemon Chicken Recipe lies in carefully chosen ingredients that balance crispiness, tanginess, and sweetness.
For the Chicken:
3 large boneless, skinless chicken breasts – thinly sliced for quick frying.
2 large eggs – help the coating stick and create crunch.
½ tsp salt + ½ tsp black pepper – base seasoning.
½ cup cornstarch + ¼ cup flour – gives the perfect crispy crust.
2 tbsp olive oil – light frying without greasiness.
For the Lemon Sauce:
2 tbsp unsalted butter – richness to round out acidity.
½ cup fresh lemon juice – the vibrant heart of the dish.
¼ cup sugar – balances sourness for a sticky glaze.
⅔ cup chicken broth (low sodium) – adds depth.
¼ tsp salt – enhances overall flavor.
1 tbsp cornstarch + 2 tbsp water – thickens the sauce.
Garnish:
2 green onions, chopped – freshness and color.
1 lemon, cut into wedges – extra zing for lemon lovers.
🔄 Substitutions:
Swap honey for sugar for a natural sweetness.
Use chicken thighs instead of breasts for juicier bites.
Add a pinch of red chili flakes for a spicy twist.
Step-by-Step Instructions
1. Prepare the Chicken
Pat chicken pieces dry. Beat eggs in a bowl, season with salt and pepper. In another bowl, mix cornstarch and flour. Dip chicken into eggs, then dredge in the flour mixture until fully coated.
👉 Science tip: Cornstarch ensures a lighter, crisper crust than flour alone, while eggs provide the binding power.
2. Fry Until Golden
Heat oil in a large skillet. Fry chicken in batches for 4–5 minutes per side, until golden brown and cooked through. Transfer to a paper-towel-lined plate.
👉 Sensory cue: You’ll hear a satisfying sizzle, and chicken should look golden but not too dark.
3. Make the Lemon Sauce
In a saucepan, melt butter. Add lemon juice, sugar, broth, and salt. Simmer until sugar dissolves. Mix cornstarch with water, then whisk into the sauce until thick and glossy.
👉 Science tip: The cornstarch slurry transforms the sauce into that restaurant-style shiny glaze.
4. Coat the Chicken
Toss the crispy chicken in the hot lemon sauce until fully coated.
5. Garnish & Serve
Top with green onions and lemon wedges. Serve immediately for the ultimate crunch.
Pro Tips for Success
How do you make Chinese Lemon Chicken extra crispy?
Double-dip the chicken: coat in flour–cornstarch, dip in egg again, then coat once more before frying. This creates a restaurant-style crunch.
Can I bake instead of frying?
Yes! For a lighter version, bake coated chicken at 400°F (200°C) for 20 minutes, flipping halfway. You’ll lose some crunch but save on oil.
What’s the secret to glossy lemon sauce?
A cornstarch slurry whisked in at the right moment prevents lumps and creates that signature silky texture.
Best Ways to Serve
With steamed jasmine rice for a classic pairing.
Over lo mein or noodles for a heartier meal.
As a party finger food with toothpicks.
Next to vegetable stir fry for a balanced plate.
👉 Related recipes you might love:
Nutrition (per serving)
Calories: 420
Protein: 32g
Fat: 16g
Carbs: 38g
Sugar: 12g
Fiber: 1g
Sodium: 540mg
Storage & Leftovers
Refrigerator: Store in airtight container for 3 days.
Freezer: Freeze sauce separately; chicken loses crispiness when frozen.
Reheating: Reheat in oven at 350°F (175°C) for 10 minutes to revive crispness.
FAQs
Can I use bottled lemon juice?
Fresh is best! Bottled juice often has preservatives that dull the vibrant flavor.
Is Chinese Lemon Chicken gluten-free?
Yes—if you use only cornstarch and skip flour. Always check broth labels.
How do I thicken lemon sauce if it’s runny?
Add more cornstarch slurry, a teaspoon at a time, whisking constantly.
Variations
Spicy Lemon Chicken: Add chili paste or sriracha to the sauce.
Honey Lemon Chicken: Swap sugar for honey.
Air Fryer Lemon Chicken: Spray coated chicken with oil and cook at 390°F for 12–14 minutes.
Vegetarian Twist: Replace chicken with cauliflower florets.
Conclusion
This Chinese Lemon Chicken Recipe delivers the perfect fusion of crispy coating and zesty, sweet-tangy glaze. It’s simple enough for busy weeknights yet impressive enough for guests. Whether you serve it with fluffy rice or crispy noodles, you’ll find it quickly becoming a family favorite.