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

Serves: 2-4
Prep time: 20 minutes
Cook time: 10 minutes

For the chicken and marinade:
1 ½ pounds chicken breast, cut into 3/4-inch pieces (or replace with chicken thighs)
Pinch of salt
Pinch of white pepper
1 tablespoon cornstarch slurry
1 tablespoon cornstarch
3 tablespoons water
1 egg

For the sauce:
1 lemon, juiced
1 teaspoon lemon zest
1 tablespoon soy sauce
1 tablespoon rice wine
3 tablespoons honey
1/4 teaspoon salt
Pinch of white pepper
1 cup chicken stock
1 tablespoon cornstarch
3 tablespoons water

For frying and garnish:
2 cups cornstarch
3 cups cooking oil
1 stalk scallions, thinly sliced, for garnish

Chinese Crispy Lemon Chicken Instructions

1. Prepare the chicken:

Trim excess fat from the chicken breasts and tenderize lightly with the back of your knife.
Cut the chicken into 3/4-inch cubes.

2. Marinate the chicken:

In a large bowl, add the chicken, salt, white pepper, cornstarch slurry (1 tablespoon cornstarch and 3 tablespoons water), and egg. Mix until well coated.
Let the chicken marinate while working on the other ingredients.

3. Combine the sauce:

Roll the lemon on a surface to release more juice, then cut and squeeze it.
In a bowl, combine lemon juice, lemon zest, soy sauce, rice wine, honey, salt, white pepper, and chicken stock. Stir well and set aside.

4. Coat the chicken:

Place 2 cups of cornstarch in a large bowl.
Transfer the marinated chicken to the cornstarch and toss until evenly coated.

5. Fry the chicken:

Heat about 3 cups of oil in a deep pot to 350°F (177°C).
Fry the chicken in batches for about 5 minutes, or until golden brown. Remove and set aside.
Skim off any crumbs, then heat the oil to 375°F (191°C). Return the chicken for a second fry, about 1 minute, to achieve extra crispiness.
Drain the chicken on paper towels.

6. Finish and serve:

In a clean pan, pour in the sauce and bring to a simmer over medium-high heat for 1 minute.
Add the cornstarch slurry (1 tablespoon cornstarch and 3 tablespoons water) to thicken the sauce, stirring constantly.
Add the fried chicken and toss to coat evenly in the sauce.
Transfer to a serving plate and garnish with scallions.

Tips & notes

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.
Double frying gives the chicken an extra-crispy crust that holds up to the sauce.
Want it more lemony: Add more zest or a splash of lemon juice at the end for extra brightness.
Rice wine substitute: If you don’t have rice wine, a splash of dry sherry, or omit entirely for a non-alcoholic version.

Chinese Crispy Lemon Chicken Recipe