Chinese Lemon Chicken – Crispy, Zesty Takeout-Style Favorite
Chinese lemon chicken is one of those dishes that instantly brings back memories of cozy takeout nights, paper cartons on the table, and that unmistakable sweet-tangy aroma filling the room. Crispy battered chicken coated in a glossy, bright lemon sauce is a flavor combination that never goes out of style. It’s comforting, vibrant, and just indulgent enough to feel like a treat while still being easy to make at home.
What makes Chinese lemon chicken so special is the balance. The chicken is light and crunchy on the outside, tender and juicy on the inside. The sauce is bold but not overpowering—sweet, citrusy, and just a little savory. When the two come together, every bite hits that perfect harmony of texture and flavor that keeps you going back for more.
Making Chinese lemon chicken at home is surprisingly straightforward. With simple ingredients and a few easy techniques, you can recreate that classic restaurant-style dish right in your own kitchen. It’s perfect for weeknight dinners, family meals, or anytime you’re craving Chinese takeout without leaving the house.
Ingredients:
- 500 g boneless skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon white pepper or black pepper
- 1 egg
- ½ cup cornstarch
- Vegetable oil, for frying
For the Lemon Sauce:
- ¾ cup fresh lemon juice
- Zest of 1 lemon
- ¾ cup sugar
- 1 cup chicken stock
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
Instructions:
- Season the chicken pieces with salt and pepper. Add the egg and mix well to coat.
- Toss the chicken in cornstarch until each piece is evenly coated.
- Heat vegetable oil in a deep pan or wok over medium-high heat.
- Fry the chicken in batches for 4–5 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
- In a saucepan, whisk together lemon juice, lemon zest, sugar, chicken stock, cornstarch, soy sauce, honey, ginger, and garlic.
- Place the saucepan over medium heat and cook, stirring constantly, until the sauce thickens and becomes glossy.
- Add the fried chicken to the sauce and gently toss until evenly coated.
- Remove from heat and serve immediately while hot and crispy.
Chinese Lemon Chicken
Ingredients
Equipment
Method
- Coat chicken with egg and cornstarch.
- Fry chicken until golden and crispy.
- Cook lemon sauce until thickened.
- Toss chicken in sauce and serve.
Notes
Tips & Tricks
- Fry the chicken in small batches to maintain oil temperature and crispiness.
- Fresh lemon juice makes a big difference in flavor—avoid bottled juice if possible.
- Toss the chicken in sauce just before serving to keep it crunchy.
- Adjust sugar and lemon juice to balance sweetness and tang to your taste.
Variations
- Add a pinch of chili flakes for a spicy kick.
- Swap chicken breast for chicken thighs for extra juiciness.
- Serve the sauce on the side for extra crunch.
- Add lightly steamed broccoli or snap peas for a veggie boost.
Serving Suggestions
Chinese lemon chicken pairs perfectly with steamed jasmine rice, fried rice, or simple stir-fried vegetables. Garnish with sesame seeds or green onions for extra flavor and presentation.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore some crispiness.
FAQ
Is Chinese lemon chicken the same as orange chicken?
No, lemon chicken has a brighter, tangier citrus flavor, while orange chicken is sweeter and deeper in taste.
Can I bake instead of fry?
Yes, but frying gives the most authentic crispy texture.
Can I make the sauce ahead?
Absolutely. Store it in the fridge for up to 3 days and reheat before tossing with chicken.
History / Fun Facts
Chinese lemon chicken became popular in Western Chinese restaurants as a lighter alternative to heavier sauces. Its citrus-forward flavor made it an instant favorite among takeout lovers worldwide.
