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By Chris Joe
4.90 from 19 votes
Jan 30, 2023
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Chinese Lemon Chicken is super popular Chinese American takeout dish! The ultra crispy chicken is nicely seasoned, juicy, and coated in a bright, tangy, lemon sauce that pairs deliciously with some freshly steamed rice.
If you’re a fan of Chinese Lemon Chicken, you’ll never need to order takeout again after trying this recipe!
Watch the Chinese Lemon Chicken Recipe Video Below!
Ingredients for Chinese Lemon Chicken
This Chinese Lemon Chicken recipe is such a winner and perfect for a weeknight meal with a freshly steamed bowl of rice! Here is what you’ll need for the recipe:
- Chicken Thigh – I like to use chicken thigh in this recipe but if you prefer chicken breast, feel free to substitute here!
- Kosher Salt
- White Pepper
- Shaoxing Wine – If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!
- Egg
- All Purpose Flour
- Cornstarch
- Chicken Stock
- Lemon Juice & Lemon Zest
- Sugar
- Honey
- Distilled White Vinegar
- Baking Powder
- Neutral Oil for Frying – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
Chinese Lemon Chicken: Recipe Instructions
Cut the Chicken
The first step in making Chinese Lemon Chicken is cutting the chicken into 2″ pieces. Cut the chicken into uniform pieces so they cook evenly when we fry them.
Next, place the sliced chicken into a bowl with kosher salt, white pepper, egg, and flour. Mix well with your hands and let marinate for at least 20 minutes.
Next, mix the sauce by combining chicken stock, lemon juice, lemon zest, sugar, honey, distilled white vinegar, and cornstarch. I always like to premix my sauce to have it ready to go during the fast cooking process.
Dredge the chicken
Mix together flour, cornstarch, kosher salt, white pepper, and baking powder in a large bowl. Give the chicken a final mix to redistribute the wet batter and let any drip off the chicken. Individually coat the chicken pieces in the dry seasoning mix so that there are no dry spots!
Be sure to pack the dry mix in to the chicken with your hands (I like squeezing it in) to properly coat the chicken so the batter sticks.
Fry (and double fry) the chicken
Heat a few quarts of neutral oil over high heat until the temperature reaches 350F. Carefully fry the chicken in batches for 3-4 minutes until golden brown. I highly recommend a thermometer to accurately measure your oil temperature, as you do not want the oil temperature to drop below 325F.
Remove the chicken then bring the oil temperature back up to 350F and fry a second time for an additional 1-2 minutes until the chicken is dark golden brown and crispy!
Add Sauce and Chicken
Heat the Chinese Lemon Chicken sauce in a wok or large pan over high heat until the sauce has thickened slightly and looks glossy.
Immediately add in your crispy chicken and give the pieces a mix and toss in the sauce until each piece is nicely coated in the sauce. Serve immediately with some freshly steamed rice and enjoy your fresh Chinese Lemon Chicken!
Recipe Tips for Chinese Lemon Chicken
OIL TEMPERATURE
- Do not let your frying oil drop below 325F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 325F, fry your wings in batches. Frying at a low temperature will result in too much moisture (AKA SOGGY!)
PREMIX YOUR SAUCE
- The cooking process for the sauce is FAST so it’s a great idea to premix your sauce together, then add it straight into the pan! The corn starch will help thicken the sauce into that velvety texture that Chinese restaurants made so famous.
Cooking With a Wok (Alternatives)
By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!
If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.
If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.
My KEY TIP would be to avoid crowding your pan – crowding can lead to your Chinese Lemon Chicken not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.
If you liked this Chinese Lemon Chicken recipe, check out some of the most popular Chinese Take-Out recipes on the blog!
- Chicken Lo Mein
- Shrimp Fried Rice
- Beef and Broccoli
- Sesame Chicken
- String Bean Chicken
- General Tso’s Chicken
If you tried this Chinese Lemon Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
4.90 from 19 votes
Chinese Lemon Chicken
Prep: 30 minutes mins
Cook: 15 minutes mins
Save
This Chinese Lemon Chicken is perfectly crispy glazed in a bright, tangy lemon sauce and so much better than takeout!
Ingredients
- 1 lb chicken thight, cut to 2" pieces
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1 tbsp shaoxing wine
- 1 egg
- 2 tbsp all-purpose flour
Lemon Sauce
- 1/4 cup high-quality chicken stock
- 1/2 cup lemon juice, freshly squeezed
- 1 tbsp lemon zest
- 2 tbsp sugar
- 1 tbsp honey
- 1 tbsp distilled white vinegar
- 1/2 tbsp cornstarch
Dry Seasoning Mix
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- 1/2 tbsp kosher salt
- 1 tsp white pepper
- 1 tsp baking powder
- neutral oil for frying, canola, vegetable, avocado
Instructions
Cut the chicken thigh into similar size 2" pieces and place in a mixing bowl.
Season the chicken with salt, white pepper, shaoxing wine and add egg and flour. Mix until combined and marinate for 20 minutes.
In a bowl, mix together chicken stock, lemon juice & zest, sugar, honey, white vinegar, and cornstarch until smooth.
In a large bowl, mix together the Dry Seasoning Mix ingredients. Give the chicken another mix to evenly distribute the wet batter, then let any excess drip off and dredge the chicken in the dry mix. Pat the chicken pieces well to ensure there are no bald spots.
In a large dutch oven or wok, heat neutral oil to 350F and fry the chicken for 3-4 minutes until golden brown and remove.
Bring the oil temperature back to 350F and fry the chicken again for 1-2 minutes until dark golden brown and crispy.
In a wok or large pan over high heat, add the premixed sauce and stir until slightly thickened and glossy. Add the chicken and toss in the sauce until evenly coated. Serve immediately with freshly steamed rice and enjoy!
Nutrition
Calories: 274kcalCarbohydrates: 59gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 1716mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 83IUVitamin C: 19mgCalcium: 100mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Main Course
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!
