Crispy, golden-brown chicken coated in a glossy, sweet-tangy lemon sauce—this Chinese Crispy Lemon Chicken is a game-changer! If you love takeout but want to recreate that irresistible crunch at home, this recipe is for you. The chicken stays wonderfully crispy while soaking up the bright, citrusy sauce, making every bite an explosion of flavor.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Whether you’re serving it over fluffy white rice or enjoying it on its own, trust me—this dish is about to become a regular on your dinner rotation. Plus, it’s easier than you think!
Why You’ll Love This Recipe
Perfectly Crispy: Light, crunchy batter that stays crisp even after tossing in sauce.
Bright & Tangy: The fresh lemon sauce is a delicious balance of sweet, sour, and savory.
Better Than Takeout: Make restaurant-quality crispy lemon chicken at home with simple ingredients.
Quick & Easy: Comes together in under 30 minutes for a perfect weeknight meal.
Customizable: Adjust the sweetness and tartness to your taste.
Ingredients
Here’s what makes this dish so irresistible:
Chicken Breasts: Boneless, skinless, and cut into bite-sized pieces for quick frying.
Cornstarch & Flour: The secret to that extra crispy, golden-brown coating.
Eggs: Helps the batter stick to the chicken.
Salt & White Pepper: Enhances flavor while keeping the seasoning light.
Oil for Frying: A neutral oil like vegetable or canola for deep-frying.
Lemon Sauce: A perfect blend of fresh lemon juice, honey, soy sauce, garlic, and a cornstarch slurry to thicken it into a glossy coating.
Lemon Zest: Adds an extra pop of citrus aroma and flavor.
Green Onions & Sesame Seeds: For garnish and a hint of freshness.
(Note: The full ingredient list, including measurements, is provided in the recipe card below.)
Instructions
Here’s how to create crispy perfection:
Prepare the Chicken: In a bowl, season the chicken with salt and white pepper. Coat evenly with cornstarch and flour.
Dip & Batter: In another bowl, beat the eggs. Dip each piece of chicken into the eggs, then back into the cornstarch-flour mixture for extra crispiness.
Fry to Golden Perfection: Heat oil to 350°F (175°C) and fry the chicken in batches until golden brown and crispy, about 4–5 minutes. Drain on a wire rack for maximum crunch.
Make the Lemon Sauce: In a pan, combine lemon juice, honey, soy sauce, garlic, and a cornstarch slurry. Simmer until thick and glossy.
Coat the Chicken: Toss the crispy chicken in the lemon sauce until well coated.
Garnish & Serve: Sprinkle with lemon zest, green onions, and sesame seeds. Serve hot over rice or noodles.
How to Serve Chinese Crispy Lemon Chicken
- With Rice: Serve over jasmine or basmati rice to soak up the delicious sauce.
- With Noodles: Toss with stir-fried noodles for a satisfying meal.
- With Steamed Vegetables: Balance the flavors with broccoli, bok choy, or snap peas.
- Extra Garnishes: Add sliced red chilies for heat or drizzle with extra honey for more sweetness.
Additional Tips
- For Extra Crispy Chicken: Double-coat the chicken in cornstarch before frying.
- Adjust the Sauce: Add more honey for sweetness or more lemon juice for extra tang.
- Avoid Soggy Chicken: Toss the chicken in sauce just before serving.
- Air-Fryer Option: Cook at 375°F (190°C) for 12–15 minutes, flipping halfway.
- Make Ahead: Fry the chicken in advance and reheat in the oven before serving.
FAQ Section
Q1: Can I use chicken thighs instead of breasts?
A1: Yes! Thighs add extra juiciness and flavor.
Q2: How do I make the sauce less sweet?
A2: Reduce the honey and add a bit more lemon juice or soy sauce.
Q3: Can I bake or air-fry the chicken?
A3: Yes! Bake at 400°F (200°C) for 20–25 minutes or air-fry at 375°F (190°C) for 12–15 minutes.
Q4: What’s the best way to reheat crispy chicken?
A4: Reheat in the oven at 375°F (190°C) for 10 minutes to keep it crispy.
Q5: Can I make the sauce ahead of time?
A5: Absolutely! Store it in the fridge and reheat before using.
Q6: What type of oil is best for frying?
A6: Neutral oils like vegetable, canola, or peanut oil work best.
Q7: Can I freeze this dish?
A7: You can freeze the fried chicken separately and reheat in the oven. The sauce is best made fresh.
Q8: How do I thicken the sauce?
A8: Use a cornstarch slurry (cornstarch mixed with water) to get that glossy texture.
Q9: What side dishes pair well with this?
A9: Steamed dumplings, egg rolls, or a simple cucumber salad complement this dish well.
Q10: How do I keep the batter from falling off?
A10: Press the coating firmly onto the chicken and let it rest for a few minutes before frying.
Final Thoughts
This Chinese Crispy Lemon Chicken is a perfect mix of crispy, juicy, and tangy—all the flavors you love in takeout, but made fresh at home! Once you try this easy and delicious recipe, it’s bound to become a regular on your dinner table. Give it a go, and let the zesty flavors brighten up your meal!
Print
Chinese Crispy Lemon Chicken
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
This Chinese crispy lemon chicken features golden-fried chicken pieces coated in a tangy, sweet, and tart lemon sauce. A quick and easy meal that pairs perfectly with rice or noodles!
Ingredients
For the Chicken:
- 2 lb boneless chicken thighs or breasts, diced (see notes)
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 1/2 cup corn starch
- 1/2 cup flour
- 2 eggs
- Neutral oil, for frying
For the Lemon Sauce:
- 1 cup chicken broth or water
- 2 tbsp honey
- 3 tbsp sugar
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1 tsp finely minced or grated ginger
- 1 tsp finely minced or grated garlic
- 1 1/2 tbsp corn starch
- Zest of 1 lemon
Instructions
Prepare the Chicken:
- In a bowl, marinate diced chicken with soy sauce and vinegar. Let sit for 15 minutes.
- Add eggs to the marinated chicken and mix well.
- Stir in corn starch and flour until it forms a thick batter. (See notes for consistency tips.)
2. Fry the Chicken:
- Heat neutral oil in a pot over medium heat.
- Once the oil is hot, fry the chicken in batches until golden brown and crispy (about 4-5 minutes per batch).
- Drain fried chicken on a paper towel or cooling rack.
3. Make the Lemon Sauce:
- In a pan, combine broth (or water), honey, sugar, lemon juice, salt, ginger, and garlic. Bring to a gentle simmer over medium heat.
- In a small bowl, mix corn starch with 2 tbsp water to create a slurry. Stir it into the sauce to thicken.
- Add lemon zest and stir until well combined.
4. Toss & Serve:
- Add the crispy fried chicken into the sauce, tossing to coat evenly.
- Serve immediately on its own or with steamed rice. Enjoy!
Notes
- Chicken Choice: Thighs stay juicier, but breasts work for a leaner option.
- Batter Consistency: The batter should be thick enough to coat the chicken but not overly runny. If too thick, add a splash of water.
- Frying Tip: The oil is ready when a wooden chopstick bubbles when dipped in. Avoid overcrowding the pot to maintain crispiness.
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 14g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0 g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 180mg