If you’ve been craving a dish that perfectly captures the tangy brightness of fresh citrus combined with crispy, tender chicken, then you’re going to love this Chinese Lemon Chicken Recipe. This dish takes the classic flavors of lemon and chicken and elevates them to new heights with a delightful glaze that is both sweet and zesty. Every bite offers a wonderful crunch and a vibrant, flavorful punch that makes it an instant favorite for weeknight dinners or even special occasions. Once you try this recipe, you’ll see why it has become a beloved staple in Chinese-inspired home cooking.
Ingredients You’ll Need
This Chinese Lemon Chicken Recipe relies on simple, pantry-friendly ingredients that come together to create layers of texture and flavor. Each component plays a vital role, from the crispy coating on the chicken to the bright and luscious lemon sauce that ties everything together beautifully.
- 1 lb boneless, skinless chicken breasts: Cut into bite-sized pieces for perfect frying and easy eating.
- 1/2 cup cornstarch: Provides light crispiness to the chicken coating.
- 1/2 cup all-purpose flour: Balances the texture and helps the coating stick to the chicken.
- 2 large eggs, beaten: Acts as the binding agent for the coating.
- 1/4 teaspoon salt: Enhances flavor throughout.
- 1/4 teaspoon white pepper: Adds subtle warmth without overpowering the lemon notes.
- Vegetable oil for frying: Essential for achieving that golden, crispy finish.
- 1/2 cup fresh lemon juice: The star ingredient that delivers natural, bright acidity.
- 1 tablespoon lemon zest: Intensifies lemon flavor and aroma.
- 1/3 cup granulated sugar: Balances the tartness with a touch of sweetness.
- 2 tablespoons honey: Adds a depth of natural sweetness and glossy shine.
- 1 tablespoon light soy sauce: Brings umami and savory balance to the sauce.
- 1 tablespoon rice vinegar: Provides a gentle tang to complement the lemon.
- 1/2 cup water: Adjusts the sauce consistency perfectly.
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry): Thickens the sauce to a luscious glaze.
- Green onions and sesame seeds (optional): Lovely garnishes that add freshness and crunch.
How to Make Chinese Lemon Chicken Recipe
Step 1: Prepare the Chicken
Begin by mixing the cornstarch, all-purpose flour, salt, and white pepper in a large bowl. This dry mixture forms the crispy coating that gives the chicken its irresistible crunch. Next, dip each chicken piece into the beaten eggs to create a sticky layer, then dredge thoroughly in the flour mixture until fully coated. This preparation ensures every bite has that perfect crispy exterior that’s signature to this dish.
Step 2: Fry the Chicken
Heat about two inches of vegetable oil in a deep skillet or wok over medium-high heat until shimmering. Carefully add the coated chicken pieces in batches so they don’t overcrowd the pan. Fry each batch for approximately 4 to 5 minutes, or until the chicken turns golden brown and crisp. This step locks in juices while creating a delightful crunch. Once fried, transfer the chicken to a paper towel-lined plate to absorb any excess oil.
Step 3: Make the Lemon Sauce
While the chicken cooks, combine the fresh lemon juice, lemon zest, granulated sugar, honey, light soy sauce, rice vinegar, and water in a small saucepan. Gently bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar. Then, whisk in the cornstarch slurry and continue cooking for another 2 to 3 minutes, or until the sauce thickens and achieves a glossy, syrupy texture that will beautifully coat the chicken.
Step 4: Combine and Toss
Once the sauce is perfectly thickened, add the fried chicken pieces into the saucepan. Toss them gently to ensure each bite is luxuriously coated with the tangy lemon glaze. This important step lets the crispy chicken soak up the vibrant flavors without losing its crunch.
How to Serve Chinese Lemon Chicken Recipe
Garnishes
To elevate your presentation and add fresh elements, consider sprinkling thinly sliced green onions and toasted sesame seeds over the chicken just before serving. These garnishes offer a mild oniony crunch and nutty aroma that complement the lemony sauce beautifully.
Side Dishes
The bright, tangy flavors of this Chinese Lemon Chicken Recipe pair wonderfully with simple, fluffy steamed jasmine or basmati rice. The rice serves as a perfect canvas to soak up the extra lemon sauce, making every mouthful satisfying. You might also enjoy it alongside some stir-fried or steamed vegetables, like snap peas, broccoli, or bok choy, for a well-rounded meal.
Creative Ways to Present
If you want to impress guests or make dinner feel extra special, serve the chicken over a bed of thin rice noodles or even crispy fried rice cakes. You can also arrange the chicken on a platter garnished with lemon slices and fresh herbs, creating a vibrant, restaurant-quality presentation right at home.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Lemon Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Because the chicken is fried, it may soften over time, but the sauce will remain flavorful, making it easy to reheat and enjoy as a quick meal later in the week.
Freezing
If you want to freeze the dish, it’s best to store the fried chicken pieces and lemon sauce separately. Freeze each portion in airtight containers or heavy-duty freezer bags for up to 2 months. This helps maintain the best texture and flavor upon thawing.
Reheating
To reheat, gently warm the lemon sauce in a skillet over low heat. Add the chicken pieces and cook briefly until heated through. For extra crispiness, you can reheat the chicken in the oven at 350°F (175°C) for about 10 minutes before tossing in the sauce. This method revives the crunch while keeping all the delicious flavors intact.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and can add a richer flavor to the dish. Just be sure to cut them into uniform bite-sized pieces for even cooking.
Is it possible to bake the chicken instead of frying?
Yes! For a lighter version of this Chinese Lemon Chicken Recipe, you can bake the coated chicken pieces at 425°F (220°C) for about 20 minutes, flipping halfway through, until golden and crisp.
How can I make the sauce spicier?
Add a pinch of chili flakes or a small amount of chili garlic sauce to the lemon sauce while it simmers. This adds a delightful heat that pairs well with the tanginess.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for its bright, natural flavor. However, if needed, bottled lemon juice can be used, but the taste might be less vibrant. Adjust sweetness accordingly to balance flavors.
How do I get the chicken extra crispy?
Make sure the oil is hot enough before frying and avoid overcrowding the pan. Also, letting the coated chicken pieces rest for a few minutes before frying helps the batter adhere better and crisp up nicely.
Final Thoughts
This Chinese Lemon Chicken Recipe is such a joy to make and even more delightful to eat. The harmonious blend of crispy chicken and tangy-sweet lemon sauce makes it a crowd-pleaser for any occasion. Don’t hesitate to give it a try—you’ll likely find yourself reaching for this recipe again and again when you want something comforting yet fresh and exciting.
Print
Chinese Lemon Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Chinese Lemon Chicken recipe features crispy, golden-brown chicken pieces coated in a zesty and sweet lemon sauce. Perfectly fried to achieve a crunchy exterior and tender inside, then tossed in a tangy lemon glaze with hints of honey, soy sauce, and rice vinegar, this dish delivers the classic flavors of Chinese takeout right at home. Garnished with green onions and sesame seeds, it pairs wonderfully with steamed rice for a satisfying meal.
Ingredients
Chicken Coating
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- Vegetable oil for frying
Lemon Sauce
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/3 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
Garnish (optional)
- Green onions, sliced
- Sesame seeds
Instructions
- Prepare the chicken coating: In a bowl, combine the cornstarch, all-purpose flour, salt, and white pepper. This mixture will create a crispy outer layer for the chicken.
- Coat the chicken: Dip the bite-sized chicken pieces into the beaten eggs, ensuring they are fully coated. Then dredge each piece in the flour and cornstarch mixture until evenly covered. Set aside.
- Fry the chicken: Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken pieces in batches to avoid overcrowding, cooking each batch for about 4–5 minutes or until they turn golden brown and crispy. Remove and drain on a paper towel-lined plate to absorb excess oil.
- Prepare the lemon sauce: In a small saucepan over medium heat, combine lemon juice, lemon zest, granulated sugar, honey, light soy sauce, rice vinegar, and water. Bring the mixture to a simmer, stirring occasionally to combine the ingredients.
- Thicken the sauce: Stir in the cornstarch slurry and continue cooking the sauce for 2–3 minutes until it thickens to a glossy consistency.
- Toss chicken in sauce: Add the fried chicken pieces to the saucepan with the thickened lemon sauce. Toss thoroughly to coat each piece evenly with the tangy sauce.
- Garnish and serve: Sprinkle the dish with sliced green onions and sesame seeds if desired. Serve immediately, ideally with steamed rice to complement the flavors.
Notes
- For a lighter version, you can pan-fry or bake the chicken instead of deep-frying.
- Add a pinch of chili flakes to the lemon sauce for a spicy variation.
- Ensure the oil is hot enough before frying to avoid greasy chicken.
- The sauce can be prepared ahead of time and reheated before adding the chicken.
