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–+ servings
Chinese Lemon Chicken

Homemade Chinese Lemon Chicken: Crispy & Zesty Delight

Chinese Lemon Chicken is a crispy and zesty dish that captures takeout flavors with homemade goodness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, skinless chicken breast or thighs Choose thighs for juiciness or breasts for a leaner option.
  • Salt and pepper Essential for enhancing the chicken's flavor; adjust according to your taste.
  • 2 Eggs Beaten; acts as a binding agent; a flax egg can be used for a vegan alternative.
For the Coating
  • 0.5 cup Cornstarch Creates a light, crispy texture during frying; potato starch works as a gluten-free substitute.
  • 0.5 cup All-purpose flour Provides structure for the chicken coating; swap for gluten-free flour if needed.
  • Vegetable oil Vital for frying; peanut or canola oil can be used as alternatives.
For the Lemon Sauce
  • 0.333 cup Fresh lemon juice Delivers the zesty flavor that defines this dish; opt for Meyer lemons for a sweeter touch.
  • 1 tbsp Lemon zest Intensifies the lemon flavor in the sauce.
  • 0.25 cup Sugar or honey Balances the tartness of the lemon juice nicely; agave syrup serves as a natural sweetener option.
  • 0.25 cup Chicken broth or water Adds depth to the sauce; homemade broth brings extra flavor.
  • 2 tbsp Soy sauce Introduces umami notes; tamari is a gluten-free alternative.
  • 1 tbsp Rice vinegar Contributes acidity to balance the sauce; apple cider vinegar can be a substitute.
  • 2 Garlic cloves Minced; feel free to omit if garlic isn't your thing.
  • 1 tbsp Cornstarch mixed with water 1 tbsp cornstarch + 2 tbsp water for slurry; thickens the sauce for a glossy finish.

Equipment

  • Deep skillet or pan
  • Bowls for dredging
  • Medium saucepan

Method
 

Step‑by‑Step Instructions
  1. Begin by cutting 1 ½ lbs of boneless, skinless chicken breasts or thighs into bite-sized pieces. Season the chicken generously with salt and pepper and set aside.
  2. Set up your dredging station by placing two bowls on your countertop. In one bowl, beat 2 eggs. In the second bowl, combine ½ cup of all-purpose flour and ½ cup of cornstarch.
  3. Dip each piece of seasoned chicken into the beaten eggs, allowing excess to drip off, then roll in the flour and cornstarch mixture to coat thoroughly.
  4. In a skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the coated chicken in batches for about 5–7 minutes until golden brown and cooked through.
  5. In a saucepan over medium heat, combine fresh lemon juice, lemon zest, sugar or honey, minced garlic, soy sauce, rice vinegar, and chicken broth. Simmer for about 3 minutes until sugar dissolves.
  6. Mix 1 tbsp of cornstarch with 2 tbsp of water in a small bowl, then slowly pour this slurry into the simmering sauce, stirring until thicken, about 2–3 minutes.
  7. Add the crispy fried chicken to the sauce and gently toss until every piece is evenly coated.
  8. Transfer the Chinese Lemon Chicken to a platter, garnishing with sliced green onions and sesame seeds. Serve immediately over steamed rice or noodles.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 550mgFiber: 2gSugar: 8gVitamin A: 5IUVitamin C: 30mgCalcium: 2mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Separate chicken and sauce for best results. Fried chicken can be frozen before saucing; reheat in the oven for best results.

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