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

Serving: 2-4
Prep time: 10 minutes
Mariting time: 30
Cook time: 15 minutes

For the chicken and marinade:
1 ½ pounds chicken breast, boneless and skinless, cut into 3/4-inch pieces
Pinch of salt
Pinch of white pepper
1 tablespoon cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon 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 slurry (1 tablespoon cornstarch + 1 tablespoon water)

For frying and garnish:
2 cups cornstarch (for coating)
3 cups vegetable oil (or enough for deep frying)
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. (Chicken thighs also work well.)

2. Marinate the chicken:

• In a large bowl, add the chicken, salt, white pepper, cornstarch slurry, and egg. Mix until well coated.
• Let the chicken marinate for 30 minutes.

3. Make 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 into 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). Test the temperature by inserting a chopstick — bubbles should form around it.
• 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 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

• 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.