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Chinese Lemon Chicken Recipe

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★★★★★

4.6 from 453 reviews

This Chinese Lemon Chicken recipe features crispy, golden-fried chicken breasts coated in a light batter and smothered with a tangy, sweet lemon sauce. Perfect for a quick and flavorful weeknight dinner, it combines a zesty lemon punch with the satisfying crunch of fried chicken, bringing a classic takeout favorite right to your kitchen.

Ingredients

Scale

Chicken and Batter

  • 3 boneless, skinless chicken breasts
  • 1 egg
  • 1 1/2 tsp kosher salt
  • 1 pinch black pepper
  • 1 tablespoon canola oil (for batter)
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 tablespoon cornstarch (for sauce)
  • Canola oil (for frying, amount as needed)

Lemon Sauce

  • 1/2 cup lemon juice
  • 1/4 cup sugar
  • 2/3 cup water

Instructions

  1. Prepare the Chicken: Slice each chicken breast in half horizontally (butterfly) to create two thinner pieces from each, making six pieces total. This helps with even cooking and a crispy texture.
  2. Make the Egg Mixture: In a large bowl, whisk together the egg, kosher salt, black pepper, and 1 tablespoon of canola oil. This mixture will be used to coat the chicken before dredging.
  3. Combine the Dry Coating: In a separate bowl, mix 1/2 cup cornstarch with 1/4 cup flour until thoroughly combined. This dry mix creates a light, crispy batter for the chicken.
  4. Heat the Oil: Heat canola oil in a large frying pan or wok over medium-high heat until it reaches around 375°F (190°C), hot enough for deep frying.
  5. Coat the Chicken: Dip each chicken piece first into the egg mixture, ensuring it’s fully coated, then dredge thoroughly in the cornstarch and flour mixture.
  6. Fry the Chicken: Carefully add the coated chicken pieces to the hot oil. Fry for 3 to 4 minutes on each side, or until they are golden brown and crispy. Adjust heat as necessary to avoid burning.
  7. Drain the Chicken: Remove the chicken pieces from the oil and place them on a paper towel-lined plate to drain excess oil. Then drain the frying oil from the pan, reserving the pan for the sauce.
  8. Make the Lemon Sauce: Into the same pan, add lemon juice, sugar, water, and the remaining 1 tablespoon cornstarch. Whisk well to combine and cook over medium heat, stirring constantly until the sauce thickens and becomes smooth.
  9. Slice and Serve: Slice the fried chicken pieces into thin strips. Arrange them on a serving plate and pour the thickened lemon sauce generously over the top. Serve immediately for best texture and flavor.

Notes

  • Using cornstarch in the batter ensures a crisp texture that holds well against the lemon sauce.
  • Maintain a consistent oil temperature around 375°F to get the perfect golden crunch without greasy chicken.
  • If you prefer a thicker sauce, allow it to simmer a bit longer but stir frequently to prevent burning.
  • Fresh lemon juice is recommended for the best tangy flavor.
  • This dish pairs well with steamed rice or sautéed vegetables for a balanced meal.

Keywords: Chinese lemon chicken, crispy lemon chicken, fried chicken recipe, lemon sauce chicken, easy Chinese recipe, weeknight dinner

Find it online: https://www.sanacooks.com/chinese-lemon-chicken-recipe/