If you’re searching for a dish that hits the sweet spot between bright, zesty flavors and irresistible crunch, Chinese Crispy Lemon Chicken might just become your new favorite. This recipe delivers crispy, golden bites of juicy chicken oven an ultra-lively citrus sauce that tastes like restaurant magic—only fresher and more vibrant straight from your own kitchen. From the shatteringly crisp coating to the tangy, sweet, and just-a-touch-savory lemon glaze, every bite is a burst of contrasting textures and flavors that somehow work together in complete harmony. Whether you’re feeding the whole family or looking to elevate a weeknight dinner, Chinese Crispy Lemon Chicken brings restaurant-worthy excitement to your table (with less takeout guilt!).
Ingredients You’ll Need
One of the joys of Chinese Crispy Lemon Chicken is how you can create such bold flavors and show-stopping textures with a short, familiar list of ingredients. Each element truly pulls its weight: every crunchy bite, every drizzle of sauce, all starts with these essentials.
- Chicken breasts: Boneless, skinless and cut bite-sized for juicy, tender morsels that cook evenly and stay moist.
- Cornstarch: This is the secret to the ultra-crispy, crunchy coating you crave—skip the flour for true takeout texture!
- Eggs: Beaten eggs bind the coating and keep the crust attached through frying.
- Vegetable oil: Essential for deep frying; use a neutral oil that handles high heat for golden, crackly results.
- Fresh lemon juice: The heart of the sauce—use freshly squeezed for bright, lively citrus flavor.
- Lemon zest: Adds an extra layer of lemony freshness for a more complex, aromatic sauce.
- Granulated sugar: Balances out the zing from the lemon and rounds off sharp edges in the sauce.
- Chicken broth: Lends just enough savory depth without overpowering the vibrant lemon notes.
- Soy sauce: A little splash for much-needed umami and color.
- Cornstarch slurry (cornstarch + water): Thickens the sauce to a glossy, luscious consistency that hugs every piece of chicken.
- Rice vinegar: Gives a gentle tang and complexity—don’t skip it!
- Fresh ginger: Just a hint lifts the whole dish, bringing subtle warmth.
- Garlic: One clove minced is plenty to add depth and a faint savory note.
- Sliced green onions: For a fresh, slightly sharp garnish that looks gorgeous on top.
- Lemon slices: The most cheerful, sunny garnish and a visual cue to what’s inside!
How to Make Chinese Crispy Lemon Chicken
Step 1: Prep and Season the Chicken
Start by patting your chicken pieces dry with paper towels—this step is crucial, since dry chicken means a crispier coating. Lightly season each piece with a pinch of salt and pepper. Cutting the chicken into even, bite-sized chunks ensures every piece fries up just right, staying juicy and tender inside once cooked.
Step 2: Coat the Chicken
Now for the fun, hands-on part! Set up your dredging station: pour cornstarch into a shallow dish and beaten eggs into another. Dredge each piece of chicken first in cornstarch, shaking off the excess, then dip it into the egg to coat completely. This two-step breading process yields a delicately crisp shell with incredible staying power, even when the sauce is added.
Step 3: Fry the Chicken Pieces
Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high. Test the oil by dropping in a tiny bit of batter—it should sizzle immediately. Working in batches, fry the coated chicken for 4 to 5 minutes, turning occasionally, until each piece is deeply golden and audibly crispy. Transfer to a paper towel-lined plate to drain. For extra crunch, don’t be shy: you can double-fry the pieces after they’ve cooled for a minute or two!
Step 4: Make the Lemon Sauce
In a medium saucepan over medium heat, combine the lemon juice, lemon zest, sugar, chicken broth, soy sauce, rice vinegar, ginger, and minced garlic. Bring this fragrant mixture up to just a gentle boil then, stirring continuously, add the cornstarch slurry. Watch as the sauce thickens quickly into a glossy, sunshine-yellow glaze that’s thick enough to coat a spoon.
Step 5: Toss Chicken with Sauce
Put the fried chicken into a large, heatproof bowl. Pour the hot lemon sauce right over the top, then gently toss everything together so every piece sparkles and glistens. The crispy shell absorbs a bit of sauce but keeps its crunch, while each bite bursts with bright, sweet-tangy flavor.
Step 6: Garnish and Serve
Transfer your Chinese Crispy Lemon Chicken to a large serving plate. Finish it off with a flurry of sliced green onions and a few sunny lemon slices for that classic look. The dish is now ready for its grand entrance at the dinner table—get ready for a chorus of oohs and ahhs!
How to Serve Chinese Crispy Lemon Chicken
Garnishes
Don’t underestimate the power of a simple garnish! Sprinkle over a generous handful of finely sliced green onions for a pop of color and mild bite, and tuck a few fresh lemon slices on the side for that showy, restaurant-style look. If you’re feeling extra fancy, a sprinkle of toasted sesame seeds or even a handful of fresh cilantro can lend even more visual and flavor flair to your Chinese Crispy Lemon Chicken.
Side Dishes
Chinese Crispy Lemon Chicken pairs beautifully with classic steamed jasmine or white rice, letting the vibrant sauce truly shine. If you crave something heartier, a bowl of egg-fried rice or wonton soup makes for a cozy, takeout-inspired feast. Lightly steamed broccoli or crisp stir-fried veggies round out the meal with freshness and crunch.
Creative Ways to Present
You can serve your Chinese Crispy Lemon Chicken on a platter with the lemon sauce poured dramatically over the top, or try tossing individual portions in just enough sauce so everyone gets perfect coverage. For a party, make adorable bite-sized chicken “pops” on skewers, or stuff the crispy pieces into lettuce cups for a fun, zesty appetizer. However you plate it, this dish will always steal the show!
Make Ahead and Storage
Storing Leftovers
To keep your leftovers tasting fresh, transfer any extra Chinese Crispy Lemon Chicken to an airtight container and refrigerate. The chicken is best consumed within two days, as the coating will soften the longer it sits, but the flavor truly deepens overnight, making for a zesty lunch or easy next-day dinner.
Freezing
For longer storage, you can freeze the unfrosted (un-sauced) fried chicken pieces in a single layer on a baking sheet, then transfer to a freezer-safe bag once firm—this keeps them from sticking together. Store the lemon sauce separately in a freezer-safe container. When hunger strikes, just thaw and reheat both portions for a taste of homemade takeout any night.
Reheating
The best way to revive Chinese Crispy Lemon Chicken is to reheat the chicken pieces in a 350°F oven for about 10-12 minutes until hot and crisp again. Warm the lemon sauce gently on the stovetop or in the microwave and re-toss the chicken just before serving. Avoid the microwave for the chicken if you want to preserve that tantalizing crunch!
FAQs
Is Chinese Crispy Lemon Chicken very sweet or more tart?
This dish strikes a lovely balance between sweet and tart—the lemon provides plenty of zing, while the sugar and honey (if included) round out the edges. If you like it even more puckery, add a little extra lemon juice or zest to taste.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs make for an extra juicy and flavorful result. Just cut them into bite-sized pieces and follow the same breading and frying steps for perfect Chinese Crispy Lemon Chicken.
How do I get the chicken extra crispy?
For truly next-level crunch, try double-frying! Fry the chicken pieces once until lightly golden, let them rest a few minutes, then fry again for a super crisp shell. Also, make sure your oil is hot enough before frying for the best results.
Is there a gluten-free option for this recipe?
Yes—Chinese Crispy Lemon Chicken is easily made gluten-free! Simply swap the soy sauce for tamari or a certified gluten-free soy sauce and confirm all other ingredients (especially chicken broth) are gluten-free.
Does the sauce keep well if made ahead of time?
The lemon sauce can be made up to two days ahead and stored in the refrigerator. Give it a good stir while reheating to bring back its glossy consistency, then toss with freshly fried chicken when you’re ready to serve.
Final Thoughts
Few dishes deliver such vibrant color and flavor in every bite like Chinese Crispy Lemon Chicken—it’s pure joy on a plate! Whether it’s a quick weeknight pick-me-up or the star of your weekend spread, don’t be surprised if it disappears faster than you expected. If you haven’t tried making this at home yet, gather your favorite people and let the zesty fun begin!
Print
Chinese Crispy Lemon Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chinese Crispy Lemon Chicken recipe brings the perfect balance of crispy chicken and tangy lemon sauce. It’s a takeout-style favorite that you can easily make at home.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- Vegetable oil for frying
For the Lemon Sauce:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Sliced green onions and lemon slices for garnish
Instructions
- Prepare the Chicken: Pat chicken dry, season, dredge in cornstarch, dip in beaten eggs, and fry until golden and crispy. Drain on paper towels.
- Make the Lemon Sauce: Combine lemon juice, zest, sugar, broth, soy sauce, vinegar, ginger, and garlic in a saucepan. Thicken with cornstarch slurry.
- Coat the Chicken: Toss the crispy chicken in the lemon sauce until evenly coated.
- Serve: Garnish with green onions and lemon slices. Serve hot.
Notes
- Serve immediately with steamed white rice or fried rice.
- For extra crunch, fry the chicken twice.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep Frying, Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 480
- Sugar: 18g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 155mg
