Chinese Crispy Lemon Chicken Recipe

Chinese Crispy Lemon Chicken is a takeout favorite that’s easy to make at home — juicy fried chicken pieces coated in a glossy, sweet-and-tangy lemon sauce. This recipe delivers crunch, citrusy brightness, and bold flavor, perfect for a comforting yet refreshing main dish. With a quick marinade and double-frying method, you’ll get restaurant-style results right in your own kitchen.

Chinese Crispy Lemon Chicken Recipe

Servings 4

Prep Time 20 minutes mins

Cook Time 10 minutes mins

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Ingredients

  

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For the chicken and marinade

• 1 ½ pounds chicken breast, cut into ¾-inch pieces
• Pinch of salt
• Pinch of white pepper
• 1 large egg, beaten
• 1 tablespoon cornstarch
• 1 tablespoon cooking oil

For dredging

• 2 cups cornstarch

For the sauce

• 1 large lemon, juiced
• 1 teaspoon lemon zest
• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 3 tablespoons honey
• ¼ teaspoon salt
• Pinch of white pepper
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 3 tablespoons water

For frying and garnish

• 3 cups cooking oil high-smoking-point oil
• 1 stalk scallions thinly sliced

Instructions

 

• To marinate the chicken, in a bowl, add the chicken and sprinkle in the salt. Mix well. Add the white pepper, egg, and cornstarch, then mix until evenly coated. Add the cooking oil last and mix to seal the marinade.
• To make the sauce, in a bowl, combine the lemon juice, lemon zest, soy sauce, rice wine, honey, salt, white pepper, and chicken stock, then stir to combine. In a separate small bowl, mix the cornstarch and water to form a slurry.
• To coat the chicken, in a large bowl, add the cornstarch for dredging. Add the marinated chicken and toss until evenly coated, pressing lightly to form a textured crust.
• To fry the chicken, in a deep pot over medium heat, heat the cooking oil to 350°F (177°C). Fry the chicken in batches for about 5 minutes, until lightly golden and cooked through, then remove. Increase the oil temperature to 375°F (191°C). Return the chicken for a second fry for about 1 minute, until deeply golden and crisp, then remove and drain.
• To finish the dish, in a pan over medium-high heat, pour in the sauce and bring to a simmer. Stir the slurry, then pour it into the simmering sauce and cook until thickened. Add the fried chicken and toss to coat evenly. Transfer to a serving plate and garnish with the scallions.

Video

Notes

· Marinade structure matters: Adding the cooking oil last seals in moisture and helps maintain a tender interior.
· Test the oil temperature: Dip the end of a wooden chopstick or spoon into the hot oil—small bubbles should form steadily around it. If the bubbles are vigorous or smoke appears, the oil is too hot; if few bubbles appear, it’s not hot enough.
· Adjust citrus level: Add extra lemon zest or a small splash of lemon juice at the end for sharper brightness.
· Protein swap option: Boneless, skinless chicken thighs may replace the chicken breast for a juicier result.

Author: CiCi Li

Course: Main Course

Cuisine: Chinese