Irresistible Chinese Crispy Lemon Chicken You’ll Crave Every Week

Lemon chicken is a favorite in Chinese-American kitchens, known for its zesty and tangy taste.

This crispy dish turns regular chicken into something special, delighting everyone with its mix of bold and savory flavors.

It combines traditional Chinese cooking methods with fresh ideas to create a meal that many enjoy.

The golden-brown chicken pieces are covered in a shiny lemon sauce that feels both comforting and fancy.

With gentle citrus notes and a satisfying crunch, this recipe is perfect for anyone craving a flavorful dining experience.

Both casual cooks and seasoned chefs love how easy it is to prepare while still packing a punch in taste and looks.

Why Chinese Crispy Lemon Chicken Is So Tangy And Good

• Whip Up a Quick Crowd-Pleaser: This Chinese Crispy Lemon Chicken delivers restaurant-quality taste with minimal effort.
• Beginner-Friendly Cooking: Straightforward steps make this recipe perfect for home cooks of all skill levels, with simple techniques anyone can master.
• Time-Saving Delight: Completed in under 45 minutes from start to finish, this dish provides a speedy solution for busy weeknight dinners.
• Family-Friendly Flavor Explosion: Crispy chicken coated in tangy lemon sauce appeals to both kids and adults, making it a guaranteed meal-time hit that satisfies diverse taste preferences.

Chinese Crispy Lemon Chicken Ingredient List

• Chicken: Mild-flavored meat that creates a crispy texture when fried, choose boneless and skinless chicken for easier preparation.

• Soy Sauce, Vinegar: Adds depth of flavor and tenderizes the chicken meat.
• Eggs: Helps bind the coating and create a crispy exterior.
• Corn Starch, Flour: Creates a light and crispy coating that seals in moisture.

• Broth or Water: Provides liquid base for the sauce.
• Honey, Sugar: Adds sweetness and helps create a glossy sauce.
• Lemon Juice, Lemon Zest: Provides bright, citrusy flavor and aroma.
• Salt: Enhances overall seasoning.
• Ginger, Garlic: Adds aromatic and complex flavor profile.
• Neutral Oil: Used for deep-frying the chicken to achieve crispy texture.

Steps To Make Chinese Crispy Lemon Chicken

Step 1: Kickstart the Marinade

• Chicken (diced)
• Soy sauce
• Vinegar

Submerge chicken pieces in marinade and let flavors mingle for a quarter hour.

Step 2: Create Binding Coating

• Eggs

Whisk eggs into marinated chicken until thoroughly combined.

Step 3: Develop Crunchy Layer

• Corn starch
• All-purpose flour

Fold in corn starch and flour until batter reaches thick, clingy consistency.

Step 4: Prepare Sizzling Oil Bath

Heat neutral cooking oil in deep pan over medium flame until shimmering.

Step 5: Fry to Golden Perfection

Carefully lower chicken pieces into hot oil, working in batches. Cook until exterior turns golden brown and crisp, approximately 4-5 minutes per batch.

Step 6: Drain Excess Oil

Transfer fried chicken onto paper towels or wire cooling rack to remove extra oil.

Step 7: Craft Tangy Lemon Sauce

• Chicken broth
• Honey
• Sugar
• Lemon juice
• Salt
• Fresh ginger
• Garlic

Combine all sauce ingredients in saucepan. Simmer gently over medium heat.

Step 8: Thicken Sauce Elegantly

• Corn starch
• Water

Blend corn starch with water to create smooth slurry. Stir into simmering sauce until thickened.

Step 9: Enhance with Citrus Zing

Sprinkle fresh lemon zest into sauce, mixing thoroughly.

Step 10: Marry Chicken and Sauce

Gently toss crispy chicken pieces in vibrant lemon sauce until evenly coated.

Step 11: Serve and Savor

Plate immediately alongside steamed rice or enjoy solo. Bon appétit!

Tips For Crispy Chinese Lemon Chicken

• Perfectly Coat the Chicken: Ensure an even, thick batter by whisking ingredients slowly and checking consistency – it should stick to chicken without being too runny or too thick.
• Fry with Precision: Maintain oil temperature around 350°F for golden, crispy exterior without burning; use a thermometer for accuracy and consistent results.
• Prepare a Clean Sauce: Balance sweet and tangy flavors by adjusting honey and lemon juice to taste; fresh lemon zest adds bright, aromatic notes to the dish.
• Control Sauce Thickness: Gradually add corn starch slurry while stirring to prevent lumps and achieve a smooth, glossy sauce that clings perfectly to crispy chicken.
• Serve Immediately: Enjoy the chicken right after coating with sauce to maintain maximum crispiness and prevent soggy texture; warm plates can help keep the dish hot.

How To Store Chinese Crispy Lemon Chicken Without Losing Crunch

• Refrigeration: Store leftover chicken in an airtight container and refrigerate within 2 hours of cooking to maintain freshness and prevent bacterial growth.
• Cooling: Let chicken cool completely before sealing to prevent condensation and soggy texture.
• Reheating Oven: Preheat oven to 350°F, place chicken on a baking sheet, and warm for 10-15 minutes to restore crispiness. Cover with foil to prevent drying out.
• Microwave Caution: Avoid microwaving if possible, as it can make the crispy coating soft and rubbery. Use oven method for best results.

What Goes Well With Chinese Crispy Lemon Chicken

• Zesty Rice Companion: Jasmine rice perfectly complements the crispy lemon chicken, absorbing the tangy sauce while providing a soft, fragrant base.
• Citrus-Cutting Beverage: Crisp white wine like Pinot Grigio or a light Sauvignon Blanc cuts through the chicken's richness with its bright, acidic notes.
• Balancing Side Salad: Fresh mixed greens with a light sesame-ginger vinaigrette offer a cool, crunchy contrast to the hot, crispy chicken.
• Palate-Refreshing Drink: Sparkling lemonade with a hint of mint provides a refreshing counterpoint, echoing the dish's citrus profile while cleansing the palate.

New Flavor Ideas For Chinese Crispy Lemon Chicken

• Gluten-Free Version: Replace wheat flour with rice flour or almond flour for a celiac-friendly option that maintains crispy texture.
• Low-Sodium Adaptation: Use reduced-sodium soy sauce and replace broth with low-sodium vegetable stock to decrease salt content.
• Keto-Friendly Alternative: Substitute cornstarch with almond flour or crushed pork rinds, use sugar-free honey substitute, and replace traditional breading with crushed pork rinds for a low-carb version.
• Vegetarian Transformation: Replace chicken with firm tofu or cauliflower florets, maintaining the same marinating and crispy coating technique for a plant-based protein option.

Chinese Crispy Lemon Chicken Questions Answered Fast

• What makes the batter crispy?

The corn starch and flour combination creates a light, crispy coating that helps the chicken stay crunchy even after being coated in sauce.

• Can I use a different type of vinegar?

White rice vinegar works best, but apple cider vinegar can be a suitable substitute if needed.

• How do I know the oil is hot enough for frying?

Drop a small piece of batter into the oil – if it sizzles and rises immediately, the oil is ready for frying.

• What if my sauce is too thin or thick?

Adjust the corn starch slurry gradually – add more corn starch for thickness or more water to thin it out until you reach the desired consistency.

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• Total Time: 40 minutes
• Yield: 4 1x

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Description

Savor authentic Chinese Crispy Lemon Chicken, a zesty culinary masterpiece that dances between tangy citrus notes and golden crispy perfection. Delicate chicken pieces glazed with bright lemon sauce promise a delightful journey through classic Asian flavors you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 2 pounds (0.9 kilograms) boneless chicken thighs or breasts, diced

Coating and Batter:

• ½ cup corn starch
• ½ cup flour
• 2 eggs
• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar or apple cider vinegar

Sauce and Seasoning:

• 1 cup chicken broth or water
• 2 tablespoons honey
• 3 tablespoons sugar
• 1 tablespoon lemon juice
• ½ teaspoon salt
• 1 teaspoon finely minced or grated ginger
• 1 teaspoon finely minced or grated garlic
• 1 ½ tablespoons corn starch
• Zest of 1 lemon
• Neutral oil, for frying

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Instructions

1. Prepare the chicken by dicing and marinating in a fragrant blend of soy sauce and vinegar, allowing the flavors to penetrate for a quarter-hour.
2. Incorporate beaten eggs into the marinated chicken, ensuring a thorough and even coating.
3. Gradually fold in corn starch and flour, creating a smooth, clingy batter that will provide the signature crispy exterior.
4. Warm a generous amount of neutral oil in a deep pot, bringing it to an optimal frying temperature.
5. Carefully lower chicken pieces into the hot oil, working in small batches to maintain consistent crispiness, frying until they achieve a rich golden-brown color and crunchy texture.
6. Transfer the fried chicken to a lined surface, allowing excess oil to drain and maintaining its crisp perfection.
7. Craft a vibrant sauce by combining broth, honey, sugar, fresh lemon juice, salt, minced ginger, and crushed garlic in a simmering pan.
8. Create a corn starch slurry by whisking it with water, then gently incorporate into the sauce to achieve a luxurious, glossy consistency.
9. Brighten the sauce with freshly grated lemon zest, stirring to distribute the citrusy essence throughout.
10. Gently fold the crispy chicken into the zesty sauce, ensuring each piece is generously and evenly coated.
11. Present immediately, either as a standalone dish or nestled alongside fluffy steamed rice for a complete culinary experience.

Notes

• Marinate chicken longer for deeper flavor infusion, ideally 30-45 minutes for maximum taste absorption.
• Ensure batter consistency is thick but not too heavy, similar to pancake mix texture for perfect crispy coating.
• Use a thermometer to maintain oil temperature around 350°F for consistent, golden-brown crispiness without burning.
• Gluten-free alternative: Replace wheat flour with rice flour or gluten-free all-

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 150 mg