Chinese Lemon Chicken

By Lily | Last modified on Dec 18, 2025

Featured in: Main Dishes

Experience the vibrant flavors of Chinese Lemon Chicken, a delightful dish that combines crispy golden chicken with a tangy, slightly sweet lemon glaze. This homemade version offers a fresh, more flavorful alternative to takeout, perfect for a quick weeknight dinner or a special family meal.

The chicken is tender yet crunchy, coated in a bright sauce bursting with citrus and subtle notes of honey and soy. It’s a satisfying meal that members of all ages will enjoy, bringing the essence of classic Asian flavors right to your table.

Why You’ll Love This Recipe

This dish is a perfect balance of crispy texture and bright, zesty lemon flavor.
Made from scratch with simple pantry ingredients, delivering fresher taste than takeout.
Quick to prepare and great for family dinners or entertaining guests.

Ingredients

Vegetable Oil for Frying: Used to fry chicken pieces to a golden, crispy perfection with about 1 inch depth heated to 350°F.
Egg Whites (2): Whisked until frothy, they create a light coating that helps the dry ingredients adhere to the chicken.
Boneless Skinless Chicken Breasts (1 ½ pounds): Cut into bite-sized pieces for even cooking and easy eating, providing tender protein.
Cornstarch (1/4 cup): Combined with flour to create a crispy coating for the chicken when fried.
All-Purpose Flour (1/4 cup): Adds structure to the coating, helping chicken achieve a crunchy, golden texture.
Fine Sea Salt (1/2 teaspoon): Enhances the natural flavors of the chicken and balances the sweetness in the dish.
Freshly Ground Black Pepper (1/4 teaspoon): Adds a mild heat and depth to the coating.
Low Sodium Chicken Broth (3/4 cup): Forms the base of the lemon sauce, adding savory richness without overpowering lemon notes.
Fresh Lemon Juice (1/3 cup): Provides the bright, vibrant citrus tang that characterizes the sauce.
Granulated Sugar (1/4 cup): Balances the lemon’s acidity with sweetness for a perfect glaze.
Honey (2 tablespoons): Adds natural sweetness and a slight sticky texture to the sauce.
Lemon Zest (1 tablespoon): Intensifies the lemon flavor with fragrant oils from the peel.
Low Sodium Soy Sauce (1 tablespoon): Brings mild umami and saltiness to the lemon glaze.
Cornstarch (2 tablespoons): Mixed with water to form a slurry, it thickens the sauce for coating the chicken.
Water (2 tablespoons): Used to create the cornstarch slurry for thickening the sauce.
Sesame Oil (1 teaspoon): Added at the end to infuse a subtle, nutty aroma and flavor.
Lemon Slices (Optional): For garnish, adding visual appeal and extra citrus aroma.
Thinly Sliced Green Onions (Optional): Adds fresh, mild onion flavor and color contrast.
Sesame Seeds (Optional): Provide a nutty crunch and decorative finishing touch.

Instructions

Heat the Oil for Frying: In a large skillet or wok, heat about 1 inch of vegetable oil to 350°F. Proper oil temperature is crucial to achieve crispy, golden chicken without absorbing excess oil.
Coat Chicken with Egg Whites: Whisk the egg whites in a medium bowl until frothy, then toss the bite-sized chicken pieces to evenly coat. This creates a sticky base for the dry coating to adhere, ensuring a crisp crust.
Prepare the Dry Coating Mix: In a separate bowl, combine cornstarch, all-purpose flour, fine sea salt, and freshly ground black pepper. This blend aids in creating a crispy and flavorful exterior.
Dredge the Chicken Pieces: Coat each egg-coated chicken piece in the dry mixture, shaking off any excess. This step forms the crunchy shell once fried and helps lock in moisture.
Fry the Chicken in Batches: Carefully place coated chicken pieces into the hot oil in batches, frying until they turn golden brown and crispy, about 3 to 4 minutes per batch. Avoid overcrowding to maintain oil temperature.
Drain Fried Chicken: Remove chicken with a slotted spoon and place on a paper towel-lined plate to drain excess oil, keeping the chicken crisp.
Make the Lemon Sauce Base: In a saucepan, combine low sodium chicken broth, fresh lemon juice, granulated sugar, honey, lemon zest, and soy sauce over medium heat. This creates a bright, balanced sauce with sweet and savory notes.
Prepare the Cornstarch Slurry: In a small bowl, stir together cornstarch and water until smooth. This slurry will thicken the sauce to a perfect sticky consistency when added to the simmering liquid.
Thicken the Sauce: Bring the sauce mixture to a gentle simmer, then slowly stir in the cornstarch slurry. Continue cooking for 2-3 minutes until the sauce thickens, becoming glossy and coat-worthy.
Finish with Sesame Oil: Remove the sauce from heat and stir in sesame oil for a nutty, aromatic finish that complements the citrus flavor.
Coat Chicken with Lemon Sauce: Toss the fried chicken pieces in the warm lemon sauce until fully coated. This ensures each bite delivers a burst of tangy, sweet flavor.
Garnish and Serve: Optional garnishes like lemon slices, thinly sliced green onions, and sesame seeds add freshness, color, and a subtle crunch for an inviting presentation.

You Must Know

Maintain the oil temperature between 350-360°F to ensure crispy chicken without greasiness.
Make the lemon sauce fresh and warm to keep the coating crisp and flavorful.
Reheating in a skillet or air fryer retains crispiness better than a microwave.

Storage Tips

Store leftover Chinese Lemon Chicken in an airtight container in the refrigerator for up to 3 days. Avoid freezing as the crispy coating can become soggy upon thawing.

Serving Suggestions

Enjoy this dish over steamed white rice or alongside stir-fried vegetables for a balanced meal. Garnish with extra lemon slices and chopped green onions for brightness and texture contrast.

Professional Tips

Pat chicken pieces dry before coating to improve crispiness.
Use fresh lemon juice and zest to boost sauce vibrancy and freshness.
Fry chicken in small batches to maintain oil temperature and even cooking.

FAQs

Can I use chicken thighs instead of breasts?: Yes, boneless skinless chicken thighs work well and offer a juicier texture, though cooking times may vary slightly.
Is it possible to bake the chicken instead of frying?: Baking is possible but the coating won’t be as crispy. For best results, pan-fry or air-fry the chicken pieces.
How do I make the sauce less sweet?: Reduce granulated sugar and honey gradually to suit your taste without losing the balance of flavors.
Can I prepare this recipe ahead of time?: Prepare chicken and sauce separately, then combine just before serving to keep the chicken crispy.
What can I use instead of cornstarch for coating?: Potato starch or rice flour can be used as alternatives for a gluten-free option with similar crispiness.
Can I add vegetables to this dish?: Yes, steamed broccoli or snap peas pair wonderfully and add freshness and crunch to the meal.
Is low sodium soy sauce necessary?: Using low sodium soy sauce lets you control salt levels better; regular soy sauce can be used but reduce added salt accordingly.