Quick & Easy Chinese Lemon Chicken Recipe!
Crispy, golden, and bursting with bright citrus flavor, Chinese Lemon Chicken is a refreshing twist on the beloved takeout classic. This dish combines tender marinated chicken with a crunchy coating, then coats it in a tangy-sweet lemon sauce that perfectly balances richness and acidity.
Unlike traditional sweet and sour chicken, this recipe highlights the zesty freshness of real lemons, creating a lighter yet deeply satisfying bite. Whether you prefer a beer-battered crispiness or a cornstarch-based crunch, both options deliver an irresistible texture that soaks up the vibrant sauce beautifully.
Perfect for a quick weeknight meal or an impressive homemade takeout night, this Chinese Lemon Chicken is surprisingly easy to master. With simple ingredients and step-by-step instructions, you’ll achieve restaurant-quality results that are both flavorful and unforgettable.
Chinese Lemon Chicken Ingredients
Chicken – The heart of this dish, tender and juicy, providing the perfect canvas for the vibrant lemon sauce and crispy coating.
Shaoxing Wine – A subtle depth enhancer, infusing the chicken with a hint of warmth and umami, elevating its natural flavors.
Cornstarch – The secret to an ultra-crispy, golden crust, ensuring each bite is light, airy, and irresistibly crunchy.
Lemon – The star ingredient, delivering a bright, tangy burst of citrus that perfectly balances the richness of the fried chicken.
White Granulated Sugar – Softens the lemon’s tartness, creating a harmonious sweet-savory contrast in the luscious sauce.
Sesame Oil – A touch of nutty aroma, adding depth and a hint of complexity to both the marinade and crispy coating.
Neutral Frying Oil – The key to achieving that golden perfection, ensuring an even, delicate crisp without overpowering flavors.
Chinese Lemon Chicken: Recipe Tips, Serving Suggestions & FAQs
Recipe Tips
- Achieving the Perfect Crisp
To get an ultra-crispy coating, ensure your oil is at the right temperature before frying. If it’s too hot, the exterior will brown too quickly, leaving the inside undercooked. If it’s too cool, the chicken will absorb excess oil, making it greasy. Aim for 325°F (160°C) for the first fry and 350°F (175°C) for the second fry to lock in crunchiness. Also, always fry in small batches to maintain even cooking and avoid overcrowding the pan. - The Key to a Flavorful Lemon Sauce
Fresh lemon juice is non-negotiable for a vibrant, tangy sauce. Bottled lemon juice lacks the natural zestiness that makes this dish shine. To balance acidity, adjust the sugar level according to taste. If you prefer a more intense lemon aroma, add extra zest, but be cautious—too much can make the sauce bitter. The cornstarch slurry should be added gradually to thicken the sauce to the perfect glossy consistency. - Marination Makes a Difference
Marinating the chicken is crucial for tender, flavorful bites. The Shaoxing wine enhances depth, while the cornstarch locks in moisture for a juicier texture. For the best results, let the chicken marinate for at least 20 minutes, but overnight marination will yield even better results. If you don’t have Shaoxing wine, substitute with dry sherry or a mix of chicken broth and a pinch of sugar for a similar effect.
What to Serve with Chinese Lemon Chicken
- Steamed Jasmine Rice
A classic pairing, jasmine rice absorbs the rich lemon sauce beautifully, balancing the citrusy tang with its mild, aromatic flavor. If you want extra depth, cook the rice with a bit of chicken broth for a subtle umami boost. - Stir-Fried Vegetables
A colorful mix of bell peppers, snap peas, and carrots stir-fried with garlic and a splash of soy sauce adds freshness and crunch. The natural sweetness of the vegetables complements the bright flavors of the lemon sauce while keeping the meal balanced. - Egg Drop Soup
Light yet comforting, egg drop soup makes a fantastic starter for this dish. The delicate broth and silky egg ribbons provide a contrast to the crispy chicken, offering a well-rounded dining experience.
FAQ
1. Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the lemon sauce in advance and store it in the fridge. To keep the chicken crispy, fry it just before serving, or reheat it in an air fryer to restore its crunch.
2. What’s the best substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is the best alternative. If you prefer a non-alcoholic option, use a mix of chicken broth and a small pinch of sugar for a similar depth of flavor.
3. Can I bake or air-fry the chicken instead of deep-frying?
Yes! For baking, coat the chicken lightly in oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway. For air-frying, spray the coated chicken with oil and cook at 375°F (190°C) for 12–15 minutes, shaking the basket occasionally.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven at 350°F (175°C) or an air fryer for 5–7 minutes to restore crispiness. Avoid microwaving, as it will make the chicken soggy.
With these tips and suggestions, your homemade Chinese Lemon Chicken will turn out perfectly crispy, flavorful, and restaurant-worthy every time!
Chinese Lemon Chicken
Ingredients
- For the Chicken:
- 1 pound boneless skinless chicken breast or thighs, cut into 1½-inch (4cm) pieces
- 2 teaspoons Shaoxing wine
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon sesame oil
- ⅛ teaspoon white pepper
- 1 tablespoon cornstarch
- Neutral oil for frying peanut, vegetable, or canola oil
- Batter Option:
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ⅛ teaspoon baking powder
- ⅛ teaspoon white pepper
- A pinch of turmeric powder optional
- ¼ teaspoon sesame oil
- ½ cup cold beer mild lager preferred or plain seltzer water
- Crispy Coating Option:
- ½ cup cornstarch
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- A pinch of turmeric powder optional
- ¼ teaspoon sesame oil
- For the Lemon Sauce:
- 1 –2 fresh lemons to yield ¼ cup lemon juice, ½ lemon sliced, and 1 teaspoon zest
- ⅓ cup water
- ¼ cup white granulated sugar
- ¼ teaspoon salt
- 1½ tablespoons cornstarch mixed into a slurry with 1½ tablespoons water
Instructions
- Marinate the Chicken:
- In a mixing bowl, coat the chicken pieces with Shaoxing wine, salt, garlic powder, sesame oil, cornstarch, and white pepper. Let marinate for at least 20 minutes, or overnight for enhanced flavor.
- Fry the Chicken:
- For the batter-fried version: Combine ½ cup of flour, cornstarch, salt, baking powder, white pepper, and turmeric (if using). Just before frying, mix in the seltzer or beer and sesame oil until the batter reaches a smooth consistency. Lightly coat the marinated chicken in the remaining ¼ cup of flour. Heat oil in a small pot to 350°F (175°C). Dip 5–6 chicken pieces into the batter and carefully place them in the hot oil. Adjust heat as needed to maintain the oil temperature at approximately 325°F (160°C), ensuring an even fry.
- For the crispy coating option: Heat 1½ to 2 cups of oil in a wok, bringing it to 325°F (160°C). In a separate bowl, combine the cornstarch, flour, salt, white pepper, turmeric (if using), and sesame oil. Dredge the marinated chicken in this dry mixture and fry in small batches of 5–6 pieces.
- Using chopsticks or a slotted spoon, occasionally turn the chicken for uniform crispness. Fry for 2–3 minutes until golden brown. Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil. Repeat until all the chicken is fried.
- Prepare the Lemon Sauce & Assemble the Dish:
- Juice the lemon(s) to yield ¼ cup of juice. Slice half a lemon into thin ⅛-inch (3mm) rounds and zest the remaining portion until you have 1 teaspoon. Cut the lemon slices into small wedges.
- In a stainless-steel saucepan over medium-high heat, combine the lemon juice, zest, slices, water, sugar, and salt. Stir and bring to a simmer.
- While the sauce simmers, reheat the oil to 350°F (175°C). Refry the chicken in two batches, ensuring the oil temperature remains at least 325°F (160°C). Fry for another 2 minutes until the coating is crisp and golden.
- Gradually stir the cornstarch slurry into the simmering lemon sauce until it thickens enough to coat a spoon. If the desired consistency is reached before adding all of the slurry, discard the excess.
- Once all the chicken is fried, toss it in the lemon sauce, gently folding it with 3–4 scooping motions to evenly coat each piece.
