I love making Chinese Lemon Chicken when I want something crispy, flavorful, and satisfying. The chicken turns out tender on the inside and crunchy on the outside, and the lemon sauce strikes the perfect balance between sweet and tart. It’s great for a weekend dinner or when I want to recreate that restaurant-style magic in my own kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
vegetable oil (for frying)
2 egg whites
1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
¼ cup cornstarch
¼ cup all-purpose flour
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
For the lemon sauce:
¾ cup chicken broth (low sodium)
⅓ cup fresh lemon juice
¼ cup granulated sugar
2 tablespoons honey
1 tablespoon lemon zest
1 tablespoon soy sauce (low sodium)
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon sesame oil
For garnish (optional):
lemon slices
thinly sliced green onions
sesame seeds
Directions
I start by heating about 1 inch of vegetable oil in a large skillet or wok to 350°F.
While the oil heats, I whisk the egg whites in a bowl until frothy. I add the chicken pieces and toss them in the egg whites to coat.
In a separate bowl, I combine the cornstarch, flour, salt, and pepper.
I dredge each piece of egg-coated chicken in the cornstarch mixture, shaking off the excess.
I fry the chicken in batches, about 3–4 minutes per batch, until it’s golden and crispy. Then I transfer the chicken to a paper towel-lined plate to drain.
For the sauce, I combine chicken broth, lemon juice, sugar, honey, lemon zest, and soy sauce in a saucepan over medium heat.
I mix the cornstarch and water in a small bowl to make a slurry and set it aside.
Once the sauce reaches a simmer, I stir in the slurry and cook it for 2–3 minutes until it thickens.
I remove the sauce from heat and stir in sesame oil for extra richness.
Finally, I toss the fried chicken in the warm lemon sauce until it’s evenly coated. I like to garnish it with lemon slices, green onions, and sesame seeds before serving.
Servings and timing
This recipe serves 4 people and takes about 35 minutes from start to finish. It’s quick enough for a weeknight but impressive enough for guests.
Variations
Sometimes I swap the chicken breasts for boneless chicken thighs for a juicier texture. I’ve also tried baking or air frying the chicken instead of deep frying when I want a lighter version. For a spicier kick, I add a pinch of red pepper flakes to the lemon sauce. And if I want to serve it over rice, I double the sauce so there’s plenty to spoon over everything.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To keep the chicken crispy, I reheat it in the oven or air fryer at 375°F for a few minutes. If I reheat in the microwave, I expect the chicken to lose its crispiness, but the flavor stays delicious.
FAQs
Can I make the lemon sauce ahead of time?
Yes, I often prepare the sauce in advance and store it in the fridge. I reheat it gently before tossing with the chicken.
How do I keep the chicken crispy after frying?
I place it on a wire rack instead of paper towels to drain. This helps prevent the underside from getting soggy.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled works in a pinch. I still recommend using fresh zest if possible.
What should I serve with lemon chicken?
I usually serve it with steamed white rice or fried rice. It also pairs well with stir-fried vegetables or noodles.
Can I double the recipe?
Definitely. I just make sure to fry the chicken in batches so it stays crispy and doesn’t overcrowd the pan.
Conclusion
Chinese Lemon Chicken is one of those recipes that feels like a treat every time I make it. The golden crunch, the zesty lemon glaze, and the satisfying texture all come together beautifully. It’s a homemade favorite that always hits the spot and rivals anything I’ve ordered from takeout.
