If you have a craving for something tangy, crispy, and utterly delicious, you are going to love this Chinese Lemon Chicken Recipe. It masterfully blends the bright zing of fresh lemon with a crispy, golden-brown chicken that’s soaked in a perfectly balanced sauce, creating a dish that’s both comforting and exciting. Whether you’re making it for a weeknight dinner or impressing friends over the weekend, this recipe promises a wonderful burst of flavor in every bite.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to deliver a perfect harmony of taste and texture. Each item plays a vital role, from the tenderizing marinade to the crunchy coating and the luscious, tangy sauce that ties everything together.
- Boneless skinless chicken breast: The star protein of the dish, cut into bite-sized pieces for perfect frying.
- Soy sauce: Adds savory depth and a touch of saltiness to the marinade and sauce.
- Rice vinegar: Brings brightness and a subtle tang to the marinade, waking up the flavors.
- Cornstarch: Essential for creating that crispy coating around the chicken and also used in the marinade.
- Baking soda: Helps tenderize the chicken, ensuring every bite is juicy and soft.
- All-purpose flour: Works together with cornstarch to form the perfect crispy crust.
- Salt and white pepper: Basic seasonings that enhance the overall flavor without overpowering.
- Vegetable oil: For frying the chicken to golden, crispy perfection.
- Fresh lemon juice: The soul of the sauce, giving it that unmistakable refreshing citrus punch.
- Honey: Adds natural sweetness, balancing the tart lemon beautifully.
- Lemon zest: Intensifies the lemon flavor with fragrant oils straight from the peel.
- Minced garlic and grated fresh ginger: These aromatics bring warmth and a subtle bite to the sauce.
- Water and sugar: Help create a lovely sauce consistency and a touch of sweetness to balance acidity.
How to Make Chinese Lemon Chicken Recipe
Step 1: Prepare and Marinate the Chicken
Start by chopping your chicken breast into bite-sized pieces—this ensures quick, even cooking. Then, create a simple marinade by mixing soy sauce, rice vinegar, cornstarch, and baking soda. Toss the chicken pieces in this mixture and let them sit for about 15 minutes. This step infuses flavor into the meat and tenderizes it, setting the stage for juicy, flavorful bites once cooked.
Step 2: Make the Coating Mixture
In another bowl, combine all-purpose flour, cornstarch, salt, and white pepper. This dry mix will coat the marinated chicken, forming a crispy shell when fried that perfectly contrasts the tender interior. The blend of flour and cornstarch is key—flour gives structure while cornstarch keeps the coating light and crunchy.
Step 3: Coat and Fry the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. While it heats, toss each marinated chicken piece in the flour mixture to ensure an even layer. Fry the chicken in batches to avoid overcrowding, turning occasionally for uniform browning. After 5 to 7 minutes, each piece should be beautifully golden and crisp. Drain on paper towels to remove excess oil—this keeps your chicken light and not greasy.
Step 4: Prepare the Lemon Sauce
In a small saucepan, whisk together fresh lemon juice, honey, lemon zest, soy sauce, minced garlic, grated ginger, water, and sugar. Warm the mixture over medium heat, stirring until the sugar dissolves and the sauce starts to simmer. Let it thicken slightly, about 3 to 4 minutes, then taste and adjust sweetness or acidity to your liking. That fresh lemon flavor shines bright here and balances delightfully with honey’s sweetness and ginger’s warmth.
Step 5: Combine and Serve
Pour the luscious sauce over your golden fried chicken and gently toss to coat every crispy piece. This is where the magic happens—each bite delivers the perfect combination of crunchy texture and glossy, tangy-sweet flavor. It’s best enjoyed immediately while the chicken is still crispy and the sauce freshly vibrant.
How to Serve Chinese Lemon Chicken Recipe
Garnishes
A sprinkle of fresh lemon zest or a handful of chopped scallions adds a burst of color and an extra zing that complements the dish’s citrusy notes. Fresh herbs like cilantro or parsley can also brighten up the plate, lending both visual appeal and fresh flavor.
Side Dishes
Serve your Chinese Lemon Chicken with fluffy steamed white rice or fragrant jasmine rice to soak up the delicious sauce. Stir-fried vegetables or a simple green salad with sesame dressing provide a light, crisp contrast that balances the richness of the fried chicken.
Creative Ways to Present
For a fun twist, serve the chicken in lettuce cups for a fresh, handheld bite or use it as a topping for crispy noodles, adding texture and making for an exciting presentation. You could also pair it with coconut rice for a tropical flair that pairs beautifully with the lemony sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Lemon Chicken keeps well in an airtight container in the refrigerator for up to 3 days. The crispy texture will soften over time, but the flavors will remain just as vibrant. Simply store the sauce separately if possible for best results.
Freezing
You can freeze cooked chicken pieces without the sauce for up to 1 month. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag to prevent clumping. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat to retain some crispness instead of using the microwave, which can make the coating soggy. Add the lemon sauce at the end to warm through without losing its vibrant fresh flavor. This way, your leftovers stay as close to freshly made as possible.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more juiciness and flavor due to their higher fat content, but keep an eye on cooking time as they might take slightly longer to cook through.
Is there a vegetarian version of this dish?
Yes! You can substitute the chicken with firm tofu or cauliflower florets. Coat and fry them the same way for a delicious vegetarian twist on the Chinese Lemon Chicken Recipe.
Can I make the sauce ahead of time?
Definitely. The lemon sauce can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently before pouring it over the freshly fried chicken for the best experience.
What type of oil is best for frying?
Vegetable oil works well for frying because of its neutral flavor and high smoke point. You can also use canola or peanut oil for equally great results.
How can I adjust the sweetness or sourness of the sauce?
It’s easy to tweak the balance! If you prefer it sweeter, add a little more honey. If you want a brighter tang, increase the lemon juice or zest very gradually until it suits your taste.
Final Thoughts
You really can’t go wrong with this Chinese Lemon Chicken Recipe—it’s a perfect blend of tangy, sweet, and crispy textures that bring a smile to every bite. Whether you’re cooking for yourself or serving friends and family, it’s sure to become a favorite go-to meal. Give it a try and watch how quickly it disappears from the plate!
Print
Chinese Lemon Chicken Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
Chinese Lemon Chicken is a flavorful dish featuring bite-sized pieces of tender chicken breast coated in a crispy batter and fried to golden perfection, then tossed in a tangy and sweet lemon sauce made with fresh lemon juice, honey, and aromatic ginger and garlic. This recipe combines a delightful balance of citrusy brightness and savory depth, perfect for a family dinner or special occasion.
Ingredients
For the Chicken and Marinade
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
For the Coating
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup vegetable oil (for frying)
For the Lemon Sauce
- 1/4 cup fresh lemon juice
- 2 tablespoons honey
- 1 tablespoon lemon zest
- 1 tablespoon soy sauce
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup water
- 1 tablespoon sugar
Instructions
- Prepare the Chicken: Cut the boneless skinless chicken breast into bite-sized pieces for even cooking and easy coating.
- Make the Marinade: In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1/2 teaspoon baking soda. Stir until smooth to create a flavorful marinade base.
- Marinate the Chicken: Add the chicken pieces to the marinade and toss gently to coat evenly. Let the chicken sit for about 15 minutes to absorb the flavors and tenderize.
- Prepare the Coating: In another bowl, mix together 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Stir well to combine the dry ingredients for the crispy batter.
- Heat the Oil: Pour 1/4 cup vegetable oil into a large skillet or wok and heat it over medium-high heat until hot enough for frying.
- Coat the Chicken: While the oil heats, dredge each piece of marinated chicken in the flour and cornstarch mixture, making sure each piece is fully and evenly coated for maximum crispiness.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry and turn occasionally until the chicken is golden brown and cooked through, about 5-7 minutes per batch.
- Drain Excess Oil: Remove the fried chicken with a slotted spoon and transfer onto a plate lined with paper towels to drain any excess oil, keeping the pieces crispy.
- Prepare the Lemon Sauce: In a separate saucepan, mix together 1/4 cup fresh lemon juice, 2 tablespoons honey, 1 tablespoon lemon zest, 1 tablespoon soy sauce, 1 teaspoon minced garlic, 1 teaspoon grated fresh ginger, 1/4 cup water, and 1 tablespoon sugar.
- Simmer the Sauce: Place the saucepan over medium heat and stir the ingredients until the sauce begins to simmer and the sugar dissolves completely.
- Thicken the Sauce: Let the sauce cook gently for an additional 3-4 minutes, allowing it to thicken slightly to a glossy consistency perfect for coating the chicken.
- Taste and Adjust: Sample the sauce and adjust the balance of sweetness or acidity by adding more honey or lemon juice to your preference.
- Combine Chicken and Sauce: Pour the thickened lemon sauce over the fried chicken pieces. Toss gently to coat all the pieces evenly, ensuring every bite has a tangy, sweet glaze.
- Serve: Serve the Chinese Lemon Chicken immediately while hot, optionally garnished with extra lemon zest or fresh herbs to enhance freshness and presentation.
Notes
- For extra crispiness, fry the chicken in small batches to avoid overcrowding the pan, which can lower the oil temperature.
- You can substitute chicken thighs for chicken breast if you prefer a juicier option.
- If you prefer a thicker sauce, you can dissolve an additional 1 teaspoon of cornstarch in water and stir it in during the simmering step.
- Adjust the sweetness by varying honey and sugar quantities according to your taste.
- Serve with steamed rice or stir-fried vegetables to complete the meal.
