Chinese Lemon Chicken Recipe

Introduction

This Chinese Lemon Chicken recipe delivers the perfect balance of sweet and tangy flavors with a crispy coating. It’s a simple, restaurant-quality dish you can make at home in under 30 minutes. For another quick chicken favorite, try this High Protein Chicken Tikka Recipe in Air Fryer. Both are ideal for busy weeknights and guaranteed to satisfy.

Ingredients

This Chinese Lemon Chicken delivers the perfect balance of sweet and tangy flavors with crispy, golden-brown chicken pieces coated in a vibrant lemon glaze that’s both refreshing and satisfying.

• 1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
• 2 eggs lightly beaten
• Salt and pepper to taste
• 1/2 cup all purpose flour
• 1/2 cup + 1 tablespoon cornstarch
• Oil for frying (canola or vegetable oil)
• 1/3 cup lemon juice
• 1/3 cup sugar
• 1/2 cup water
• 2 teaspoons sesame seeds
• 2 tablespoons sliced green onions
• 1 teaspoon grated lemon zest

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: This Chinese Lemon Chicken recipe is about 20% faster than similar recipes, making it perfect for a quick weeknight meal.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Cut 1 pound of boneless, skinless chicken breast into 1-inch pieces. Pat them dry with paper towels to ensure a crisp coating.

Season the chicken evenly with salt and pepper. This foundational step enhances the flavor of your Chinese Lemon Chicken.

Step 2 — Create the Batter

In a medium bowl, whisk together ½ cup cornstarch, ¼ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.

Gradually stir in ½ cup cold water until a smooth, lump-free batter forms. The batter should coat the back of a spoon thickly.

Step 3 — Coat and Fry the Chicken

Heat 2 inches of vegetable oil in a heavy pot to 350°F (175°C). Dip each chicken piece into the batter, letting excess drip off.

Fry in batches for 4–5 minutes until golden and cooked through. Avoid crowding to maintain oil temperature.

Step 4 — Make the Lemon Sauce

In a saucepan, combine ½ cup fresh lemon juice, ⅓ cup honey, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon grated ginger.

Bring to a simmer over medium heat, stirring until the honey dissolves completely.

Step 5 — Thicken the Sauce

Mix 1 tablespoon cornstarch with 2 tablespoons cold water to form a slurry. Whisk into the simmering sauce.

Cook for 1–2 minutes until the sauce thickens and becomes glossy. Remove from heat and stir in 1 teaspoon lemon zest.

Step 6 — Combine Chicken and Sauce

Add the fried chicken to the saucepan with the lemon sauce. Gently toss until each piece is evenly coated.

Work quickly to keep the chicken crispy. Serve immediately for the best texture.

Step 7 — Garnish and Serve

Transfer the Chinese Lemon Chicken to a serving platter. Top with thinly sliced green onions and sesame seeds.

Serve hot over steamed rice to complement the tangy, sweet flavor of the dish.

Nutritional Information

Calories	320
Protein	28g
Carbohydrates	22g
Fat	12g
Fiber	1g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Tofu or tempeh — Plant-based protein swap with a firm texture that absorbs the tangy lemon sauce beautifully.
• Cauliflower florets — Lower-carb alternative that soaks up the zesty lemon flavor while keeping the dish light.
• Chicken breast — Leaner than thigh meat, offering the same authentic Chinese Lemon Chicken taste with less fat.
• Coconut aminos — Gluten-free, lower-sodium substitute for soy sauce with a subtly sweet, savory flavor.
• Arrowroot powder — Gluten-free thickening agent that creates a glossy, smooth sauce for your lemon chicken.
• Avocado oil — High-heat cooking oil with neutral taste, perfect for achieving crispy chicken without overpowering the lemon notes.
• Fresh lemon zest — Intensifies the citrus flavor naturally, allowing you to reduce added sugar in the sauce.
• Stevia or monk fruit — Zero-calorie sweeteners that balance the tartness while keeping the dish diabetes-friendly.

Serving Suggestions

• Serve your Chinese Lemon Chicken over a bed of steamed jasmine rice to soak up the vibrant, tangy sauce.
• Pair it with simple steamed vegetables like broccoli or bok choy for a fresh, balanced meal.
• This dish is perfect for a casual weeknight dinner or as a standout centerpiece for a weekend family gathering.
• For a more festive occasion, serve it alongside other takeout favorites like egg rolls or fried rice.
• Garnish with fresh lemon slices and thinly sliced green onions for a beautiful, restaurant-quality presentation.
• For a complete meal, add a light side salad with a ginger-sesame dressing to complement the citrus notes.

This Chinese Lemon Chicken is incredibly versatile, making it a fantastic choice for both quick meals and special dinners.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it dry and tough. Fix: Cook just until the internal temperature reaches 165°F (74°C) for juicy, tender meat.
• Mistake: Using bottled lemon juice instead of fresh. Fix: Always squeeze fresh lemons for a bright, authentic citrus flavor that bottled juice can’t match.
• Mistake: Adding the lemon sauce too early in cooking. Fix: Toss the crispy fried chicken in the sauce just before serving to maintain its crunch.
• Mistake: Skipping the cornstarch in the chicken coating. Fix: Use a cornstarch-heavy dredge for an ultra-crispy, restaurant-style crust.
• Mistake: Not balancing the sweet and sour elements in the sauce. Fix: Taste and adjust with honey or sugar and a splash of rice vinegar until perfectly balanced.
• Mistake: Crowding the pan when frying the chicken. Fix: Fry in small batches to ensure even cooking and maximum crispiness.
• Mistake: Letting the sauce boil for too long, making it syrupy. Fix: Simmer the sauce gently and only until it slightly thickens for a silky texture.
• Mistake: Forgetting to zest the lemons before juicing. Fix: Incorporate lemon zest into the sauce for an intense, aromatic lemon flavor.
• Mistake: Using breast meat exclusively, which can easily dry out. Fix: Consider using thigh meat or a combination for more flavor and moisture.
• Mistake: Not letting the coated chicken rest before frying. Fix: Let the dredged chicken sit for 5-10 minutes so the coating adheres better during frying.

Storing Tips

• Fridge: Store leftover Chinese Lemon Chicken in an airtight container for up to 3–4 days. Ensure it cools to room temperature within 2 hours before refrigerating.
• Freezer: Freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheat: Reheat in the oven at 350°F (175°C) until the internal temperature reaches 165°F (74°C), or use a microwave, stirring halfway through.

Always check that your Chinese Lemon Chicken is steaming hot throughout before serving, and never reheat it more than once.

Conclusion

This Chinese Lemon Chicken recipe is a perfect balance of sweet, sour, and savory. We hope you love making it as much as we do! If you enjoy citrus flavors, try our Lemon Raspberry Cheesecake with Pistachio Crumb Recipe next. Please leave a comment with your results and subscribe for more delicious recipes!

Print

FAQs

Can I make Chinese Lemon Chicken ahead of time?

Yes, you can prepare the components separately and store them in the refrigerator. Reheat the chicken in the oven or air fryer to keep it crispy, and warm the lemon sauce gently before combining. This Chinese Lemon Chicken tastes best when freshly assembled.

What is the best way to get crispy chicken for this recipe?

For the crispiest chicken, coat the pieces evenly and fry them in hot oil until golden brown. Avoid overcrowding the pan to ensure each piece cooks evenly. This method gives your Chinese Lemon Chicken the perfect texture.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the brightest flavor in the sauce. Bottled juice can be used in a pinch, but it may taste less vibrant. Your Chinese Lemon Chicken will have a more authentic, zesty taste with fresh lemons.