Name: Chinese Lemon Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: For the chicken:; 1 lb boneless skinless chicken breasts, cut into bite-sized pieces; 1 egg; 1/2 cup cornstarch; 1/2 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; Vegetable oil, for frying; For the lemon sauce:; 1/3 cup fresh lemon juice; 1 tbsp lemon zest; 1/2 cup chicken broth; 3 tbsp honey (or sugar); 2 tbsp soy sauce; 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Jump to Recipe·Print Recipe

Why You’ll Love Chinese Lemon Chicken Recipe

Bright & refreshing: The zesty lemon sauce cuts through the richness of the fried chicken.
Family‑friendly: A hit with kids and adults alike, perfect over rice or with veggies.
Quick & satisfying: Ready in about 30–45 minutes with minimal effort.
Customizable: Easily adaptable for gluten‑free, low‑carb, paleo, air‑fried, or spicy variations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts (or thighs), cut into 1–2″ chunks
Eggs, beaten
Salt & pepper
Cornstarch and flour (or all‑cornstarch for gluten‑free)
Oil for frying (canola, vegetable or neutral)
Fresh lemon juice and lemon zest
Sugar (or honey for a richer note)
Water
Garnish: sesame seeds, sliced green onions (scallions)

Directions

Prep chicken: Season chicken chunks with salt and pepper. Dip in beaten egg, then coat evenly in a mixture of flour and cornstarch.
Fry the chicken: Heat 3″ of oil to 350–375°F. Fry in batches for 5 minutes until golden‑brown and crispy. Drain on paper towels (or double‑fry for extra crispiness).
Make lemon sauce: Meanwhile, simmer lemon juice, sugar, and water. Add a slurry of cornstarch mixed with cold water and stir until thickened (~1–2 min).
Toss & serve: Combine fried chicken and sauce in a pan, toss until each piece is coated. Sprinkle with zest, sesame seeds, and scallions. Serve over rice.

Servings and Timing

Makes: About 4 servings
Prep time: 15–25 minutes
Cook time: 15–20 minutes
Total time: ~30–45 minutes

Variations

Gluten‑free: Use cornstarch only and gluten‑free soy sauce.
Healthier: Air‑fry or bake the chicken instead of frying.
Spicy: Add red pepper flakes or a dash of sriracha to the sauce.
Honey lemon: Swap some sugar for honey for a richer glaze.
Protein swaps: Try extra‑firm tofu, shrimp, fish, or pork loin in place of chicken.

Storage/Reheating

Fridge: Store in an airtight container for 3–4 days.
Freezer: Keep sauce and chicken separately in freezer‑safe bags or containers up to 3 months.
Reheat:
- Oven or pan (preferred) for crispiness; air‑fryer at 350°F for 6–8 min is great.
- Microwave is fastest but softens coating.
- If frozen, thaw overnight before reheating.

FAQs

What type of chicken is best to use?

Boneless, skinless chicken breast is standard for a crispy bite, but thighs add more flavor and juiciness.

Can I prepare elements ahead of time?

Yes – fry the chicken and make the sauce separately, then combine just before serving.

How do I keep the chicken crispy?

Double‑fry and keep chicken and sauce separate until serving; reheat crisped chicken in an air fryer or oven.

Can I use bottled lemon juice?

Yes, but fresh‑squeezed lemon juice gives a brighter, fresher flavor.

Is this recipe gluten‑free?

It can be—use all cornstarch (omit flour) and gluten‑free soy sauce.

Can I skip frying?

Yes – air‑fry or bake for a lighter version.

How do I add spice?

Stir in red pepper flakes or sriracha to the sauce for a spicy kick.

How do I double the sauce?

Simply double lemon juice, sugar, water, and cornstarch slurry to ensure plenty of glaze.

What should I serve with it?

Ideal with steamed rice or noodles, plus veggies like broccoli or bok choy. Egg rolls or soup also pair nicely.

Can I reheat just the sauce?

Yes – store sauce separately and gently reheat it, then toss with chicken to preserve texture.

Conclusion

Homemade Chinese Lemon Chicken is crispy, vibrant, and versatile—perfect for weeknight dinners, meal prep, or special occasions. With easy tweaks for dietary preferences and make‑ahead convenience, it’s sure to become a favorite in your recipe repertoire. Enjoy the bright, tangy flavors without the takeout!

Chinese Lemon Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This crispy and tangy Chinese Lemon Chicken recipe is the perfect takeout-style dish made right at home. Coated in a zesty lemon sauce and fried to golden perfection, it’s a restaurant-quality meal that’s both easy and delicious.

Author: Emily
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner
Method: Frying
Cuisine: Chinese

Instructions

Prepare the chicken: In a medium bowl, whisk the egg, then add chicken pieces, coating them well.
Batter and fry: In another bowl, mix cornstarch, flour, salt, and pepper. Coat each piece of chicken in the flour mixture. Heat oil in a pan and deep fry the chicken in batches until golden and crispy. Drain on paper towels.
Make the lemon sauce: In a saucepan, combine lemon juice, zest, chicken broth, honey, and soy sauce. Bring to a simmer. Stir in cornstarch slurry and cook until thickened, about 2 minutes.
Combine: Add fried chicken to the sauce and toss to coat evenly.
Serve: Garnish with sesame seeds or chopped green onions, and serve with steamed rice or stir-fried vegetables.

Notes

Adjust the sweetness of the sauce by varying the amount of honey or sugar.
Use chicken thighs for a juicier texture.
Make it gluten-free by substituting gluten-free flour and tamari for soy sauce.