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The Ultimate Guide to Making Chinese Lemon Chicken

Chinese Lemon Chicken
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Crispy battered chicken pieces glazed in a bright, sticky lemon sauce with the perfect balance of sweet and tangy flavors. Better than takeout!

Ingredients

Scale
  • For the Chicken:
  • 1 lb (450g) boneless chicken thighs or breasts, cut into 1-inch pieces
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 egg white
  • 1 tbsp cornstarch
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
  • 1/2 cup cold water
  • Oil for frying
  • For the Lemon Sauce:
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup honey
  • 3 tbsp sugar
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp lemon zest
  • 1/2 cup chicken broth
  • 2 tsp cornstarch mixed with 1 tbsp water
  • 1 tbsp minced ginger
  • 2 garlic cloves, minced
  • 1/2 tsp red pepper flakes (optional)
  • Garnish:
  • Lemon slices
  • Sesame seeds
  • Green onions, sliced

Instructions

  1. Marinate Chicken: Toss chicken with salt, white pepper, egg white, and 1 tbsp cornstarch. Let sit 15 minutes.
  2. Make Batter: Whisk flour, 1/4 cup cornstarch, baking powder, and water until smooth.
  3. Fry Chicken: Heat oil to 350°F (175°C). Dip chicken in batter, fry in batches 3-4 minutes until golden. Drain on rack.
  4. Make Sauce: In saucepan, combine lemon juice, honey, sugar, soy sauce, vinegar, zest, and broth. Simmer 2 minutes. Add cornstarch slurry; cook until thickened.
  5. Sauté Aromatics: In clean pan, sauté ginger and garlic 30 seconds. Add sauce and pepper flakes.
  6. Toss: Add fried chicken to sauce, tossing to coat. Serve immediately with garnishes.

Notes

  • For extra crispiness: Double-fry chicken (first at 325°F, then 375°F)
  • Healthier option: Air fry battered chicken at 400°F for 12 mins, flipping halfway
  • Make ahead: Sauce keeps refrigerated 1 week; re-crisp chicken in oven before serving
  • Authentic touch: Add 1 tsp MSG (optional) to sauce

Nutrition

Find it online: https://us.recipesfood.org/chinese-lemon-chicken-recipe/

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