If you crave that perfect balance of crunchy, tangy, and just a hint of sweetness, Crispy Chinese Lemon Chicken will become your new go-to dinner. With juicy pieces of chicken cloaked in a light, golden batter and tossed in a vibrant, glossy lemon sauce, every bite bursts with flavor. This dish delivers restaurant-level satisfaction right in your own kitchen, all in less than half an hour. Whether you’re cooking for family or impressing friends, it never fails to win rave reviews and requests for seconds!
Ingredients You’ll Need
All you need are a handful of simple ingredients, each one a star player in creating the irresistible flavor and texture of classic Crispy Chinese Lemon Chicken. Don’t skip any—every item works together to make the chicken ultra-crispy and the sauce lip-smackingly good!
- Chicken thighs or breasts: Choose boneless pieces for juicy, tender bites every time.
- Cornstarch: This is the secret to the shatteringly crisp coating that doesn’t go soggy.
- All-purpose flour (or rice flour): A little flour gives structure to the batter; rice flour keeps it gluten-free and extra light.
- Salt: Just a pinch brings out the flavors in the batter and chicken.
- Eggs: Beaten eggs make the batter cling to every piece of chicken.
- Lemon juice: Freshly squeezed for that bright, bold citrus zing that defines the sauce.
- Sugar or honey: Balances the tartness of the lemon and rounds out the sauce.
- Soy sauce: Adds depth and a touch of savory umami to both the chicken and sauce.
- Garlic: Freshly minced garlic infuses the sauce with aromatic warmth.
- Ginger: Grated ginger brightens the sauce with a subtle, spicy kick.
- Vegetable oil: Use a neutral oil for frying to get the crispiest results without overpowering the flavor.
How to Make Crispy Chinese Lemon Chicken
Step 1: Prepare the Chicken
Start by cutting your chicken into bite-sized, uniform pieces—this ensures even cooking and the perfect ratio of crispy coating to juicy meat. Pat each piece dry with paper towels; this simple step is crucial for helping the batter stick and creating that signature crunch you love in Crispy Chinese Lemon Chicken.
Step 2: Make the Batter
In a large mixing bowl, whisk together the cornstarch, flour, and salt. In a separate bowl, beat the eggs until smooth. Pour the eggs into the dry mixture, then stir everything together until you have a thick, smooth batter. It should coat the back of a spoon without running off—this texture is key for achieving that enviable, golden crust.
Step 3: Fry the Chicken
Heat a generous amount of vegetable oil in a deep frying pan or wok to 350°F (175°C). Dip each chicken piece in the batter, ensuring it’s well-coated, then gently lower it into the hot oil. Fry the chicken in batches, giving each piece plenty of room to crisp up. After about 5-6 minutes, once the pieces turn golden, transfer them to a paper towel-lined plate to drain any excess oil. The kitchen will smell amazing by this point!
Step 4: Prepare the Lemon Sauce
While the chicken cools slightly, combine the fresh lemon juice, sugar (or honey), soy sauce, minced garlic, and grated ginger in a small saucepan. Gently heat and stir until the sugar fully dissolves and the sauce thickens into a glossy glaze. This sauce is what sets Crispy Chinese Lemon Chicken apart, bringing all the bright, tangy flavors to life.
Step 5: Combine and Serve
Place the hot, crispy chicken pieces in a large bowl, then pour the warm lemon sauce over the top. Toss gently but thoroughly, making sure each piece gets a generous coating of that irresistible glaze. Serve right away for maximum crunch and flavor—your masterpiece is ready!
How to Serve Crispy Chinese Lemon Chicken
Garnishes
Give your Crispy Chinese Lemon Chicken an extra pop of color and freshness with a sprinkle of thinly sliced green onions or a scattering of toasted sesame seeds. For a burst of citrus aroma, add a few curls of lemon zest right before serving. These finishing touches make the dish look and taste just like your favorite takeout spot.
Side Dishes
This dish pairs beautifully with a bowl of fluffy steamed jasmine rice, which soaks up that wonderful lemon glaze. For extra crunch and color, serve it alongside quick stir-fried veggies or a crisp Asian slaw. If you want a heartier meal, some steamed dumplings or egg drop soup fit right in.
Creative Ways to Present
For a fun twist, pile the Crispy Chinese Lemon Chicken onto lettuce cups for easy hand-held bites—perfect for parties or casual dinners. Or, skewer the pieces and serve them as appetizers with extra sauce for dipping. You can even make a rice bowl topped with chicken, sauce, and a soft-boiled egg for a comforting lunch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Crispy Chinese Lemon Chicken (lucky you!), store it in an airtight container in the refrigerator for up to 2 days. Keep the sauce and chicken separate, if possible, to help maintain that satisfying crunch when reheating.
Freezing
For longer-term storage, freeze the fried (but unsauced) chicken pieces on a baking sheet, then transfer them to a freezer bag. They’ll keep well for up to 2 months. Thaw in the fridge overnight before reheating and tossing with fresh lemon sauce.
Reheating
To recapture that signature crispiness, reheat the chicken in a 375°F (190°C) oven for about 10 minutes, or until hot and crunchy. Warm the sauce separately on the stovetop or in the microwave, then combine just before serving. Avoid microwaving the chicken alone, as it tends to soften the coating.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Both chicken thighs and breasts work well in Crispy Chinese Lemon Chicken. Thighs are a bit juicier, but breasts give you leaner, slightly firmer bites. Just be sure not to overcook them during frying for the best texture.
How do I make this recipe gluten-free?
Simply swap the all-purpose flour for rice flour in the batter, and make sure your soy sauce is gluten-free. The result is just as crispy and delicious as the classic version.
Can I air-fry instead of deep-frying the chicken?
Yes, you can air-fry the battered chicken pieces at 400°F (200°C) for about 10-12 minutes, flipping halfway through. While the coating may not be quite as shatteringly crisp as deep-fried, it’s still a lighter, tasty option.
What kind of oil is best for frying?
Choose a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. These oils let the flavors of the Crispy Chinese Lemon Chicken shine through without adding any unwanted taste.
Can I make the lemon sauce less sweet?
Of course! Feel free to adjust the amount of sugar or honey to suit your taste. If you like a tangier sauce, start with less sweetener and add more as needed. Taste as you go for your perfect balance.
Final Thoughts
If you’re searching for a dish that’s both comforting and a little bit exciting, Crispy Chinese Lemon Chicken is it. It’s easy enough for a weeknight dinner and impressive enough for guests. I hope you’ll give it a try and fall in love with every crispy, lemony bite!
Print
Crispy Chinese Lemon Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Crispy Chinese Lemon Chicken recipe features tender chicken pieces fried to golden perfection and coated in a tangy, glossy lemon sauce. Perfect for a quick weeknight dinner that delivers a satisfying crunch and vibrant citrus flavor.
Ingredients
Chicken and Batter
- 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour (or rice flour for gluten-free option)
- 1/4 teaspoon salt
- 2 large eggs, beaten
Lemon Sauce
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 3 tablespoons sugar or honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Other
- Vegetable oil, for frying
Instructions
- Prepare the Chicken: Cut your chicken into bite-sized pieces and pat them dry thoroughly with paper towels to ensure the batter sticks properly and fries up crispy.
- Make the Batter: In a mixing bowl, whisk together cornstarch, flour, and a pinch of salt. Beat the eggs separately, then combine with the dry ingredients to form a slightly thick batter.
- Fry the Chicken: Heat vegetable oil in a deep frying pan or wok until it reaches 350°F (175°C). Dip each chicken piece into the batter, then carefully lower into the hot oil. Fry in batches until golden and crispy, about 5-6 minutes. Drain the fried chicken pieces on paper towels to remove excess oil.
- Prepare the Lemon Sauce: In a separate saucepan, combine fresh lemon juice, sugar, soy sauce, minced garlic, and grated ginger. Heat gently while stirring until the sugar dissolves and the sauce slightly thickens to a glaze-like consistency.
- Combine and Serve: Toss the fried chicken pieces in the warm lemon sauce, ensuring each piece is evenly coated with the glossy, tangy glaze. Serve immediately to maintain the chicken’s crispiness.
Notes
- For a gluten-free variation, substitute all-purpose flour with rice flour and use gluten-free soy sauce.
- Adjust sweetness in the lemon sauce by varying the amount of sugar or honey according to your preference.
- Ensure the chicken is thoroughly dried before battering for the crispiest coating.
- Use a thermometer to maintain oil temperature at 350°F for even frying.
- This dish is best served immediately to enjoy the crisp texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 430 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
