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Crispy Chinese Lemon Chicken - Better Than Takeout

Featured in Decadent Desserts.

Skip the takeout and make this amazing Chinese lemon chicken at home. Tender chicken pieces get a crispy panko coating before being tossed in a sticky, tangy lemon sauce. The combination of crunchy texture and sweet-sour flavors makes this dish a family favorite.

Sarah
Updated on Tue, 21 Jan 2025 10:33:52 GMT
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A blue plate holds a serving of sesame chicken topped with a lemon slice, accompanied by white rice and green beans. Pin it
A blue plate holds a serving of sesame chicken topped with a lemon slice, accompanied by white rice and green beans. | kitchenscroll.com

Sweet and Zesty Chinese Lemon Chicken

My version of Chinese Lemon Chicken brings back memories of my favorite childhood takeout spot. The sticky lemon sauce creates pure magic when it hits the crispy chicken pieces. I love how this recipe gives you that perfect balance of tangy citrus and tender meat without being too heavy. Making it at home lets you create those amazing takeout flavors whenever the craving hits.

What Makes This Recipe Special

Every bite of this dish tells a story. The chicken stays incredibly crispy on the outside while staying juicy inside and that lemon sauce just wraps everything in this gorgeous sweet and tangy hug. I make this whenever I want to impress my family with something that tastes better than takeout. The best part is watching everyone's eyes light up when they taste it.

Your Kitchen Essentials

  • Chicken: 2 pounds of chicken breast or thigh, tenderized with baking soda to keep it moist and juicy during frying.
  • Baking soda: 1 teaspoon for tenderizing the chicken in the marinade.
  • Lemon sauce ingredients: Fresh lemon juice (½ cup), sugar (⅓ cup), chicken stock (½ cup), cornstarch (2 tablespoons), and soy sauce (1 tablespoon) for a balanced, flavorful glaze.
  • Flour and cornstarch: ½ cup of each for coating the chicken before frying, ensuring a crispy exterior.
  • Egg: 1 large, to help the coating adhere to the chicken.
  • Oil: Neutral cooking oil like vegetable or canola for frying.

Let's Cook Together

Prepare the chicken
Slice chicken into bite-sized pieces. Marinate with baking soda, soy sauce, and a touch of oil for 15 minutes to tenderize.
Coat and fry
Combine flour and cornstarch in a bowl. Dip chicken pieces in beaten egg, then dredge in the flour mixture. Heat oil in a wok or deep pan to 350°F (175°C). Fry chicken in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels.
Make the lemon sauce
In a saucepan, whisk together lemon juice, sugar, chicken stock, soy sauce, and cornstarch. Heat over medium heat, stirring constantly, until the sauce thickens and turns glossy.
Toss and serve
Add fried chicken to the wok and pour the lemon sauce over. Toss gently to coat the chicken evenly. Serve hot with steamed rice or noodles.
A plate of sesame chicken topped with a lemon slice, served with white rice and green beans. Pin it
A plate of sesame chicken topped with a lemon slice, served with white rice and green beans. | kitchenscroll.com

Kitchen Tools You'll Love

My trusty wok is the star player in making this dish perfect. Kitchen tweezers make handling the hot chicken pieces so much easier and having proper measuring spoons ensures your sauce turns out just right every time. These little helpers make cooking this dish feel like a breeze.

Better Than Takeout

Making this dish in your own kitchen lets you control everything from the amount of sauce to how crispy you want your chicken. The ingredients are fresher and you can adjust the flavors exactly how you like them. Plus there's something so satisfying about creating restaurant quality food in your own kitchen.

Frequently Asked Questions

→ Can I use chicken breast instead of thighs?

Yes, both chicken breast and thigh meat work well. Thighs tend to stay juicier, but breasts are fine if you prefer white meat.

→ What's Shaoxing wine and can I substitute it?

Shaoxing is Chinese cooking wine. You can substitute dry sherry or chicken broth if you can't find it.

→ Why do we add baking soda to the marinade?

Baking soda helps tenderize the meat and creates a better texture in the final dish.

→ Can I make this without deep frying?

While deep frying gives the best crispy coating, you can pan-fry with less oil. The texture won't be quite the same but still tasty.

→ How do I keep the chicken crispy?

Only add the sauce right before serving, and make sure the oil is hot enough when frying. Too low temperature makes greasy chicken.

Chinese Lemon Chicken

This homemade Chinese lemon chicken features crispy fried chicken pieces coated in a sticky, sweet-tart lemon sauce. Better than takeout and ready in under an hour.

Prep Time
25 Minutes
Cook Time
20 Minutes
Total Time
45 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: Asian

Yield: 2 Servings (1 meal)

Dietary: Dairy-Free

Ingredients

01 360g chicken (breast or thigh), cut in 1-inch cubes.
02 2 lemons, juiced.
03 1 egg.
04 1 cup panko breadcrumbs.
05 6 tablespoons cornstarch.
06 1/2 cup chicken stock.
07 1 spring onion, sliced.
08 4 garlic cloves, minced.
09 1 tablespoon fresh minced ginger (or 1 teaspoon ground ginger).
10 3 tablespoons Shaoxing wine.
11 3 tablespoons light soy sauce.
12 2 tablespoons sugar.
13 2 tablespoons honey.
14 1 cup peanut oil or rapeseed oil.
15 1 teaspoon baking soda.
16 1/4 teaspoon white pepper.
17 1 tablespoon sesame seeds for garnish.

Instructions

Step 01

Mix juice of 1/2 lemon, 1 tablespoon soy sauce, pinch of pepper, 1 teaspoon baking soda, 1 minced garlic clove, beaten egg, and 1 tablespoon Shaoxing wine. Add chicken and marinate 15-20 minutes. Mix in 4 1/2 tablespoons cornstarch. Coat chicken pieces in panko breadcrumbs.

Step 02

Heat oil to 350°F. Fry chicken in batches until dark golden brown, about 5-6 minutes total. Drain on paper towels.

Step 03

Clean wok and add 1 tablespoon oil. Fry ginger and garlic for 30 seconds. Add 2 tablespoons each: soy sauce, Shaoxing wine, honey, and sugar. Add juice of 1.5 lemons. Pour in chicken stock and bring to simmer. Mix 1.5 tablespoons cornstarch with 3 tablespoons warm water. Add cornstarch mixture to sauce, stir until thickened. Toss in fried chicken and spring onions. Garnish with sesame seeds and serve with rice.

Notes

  1. Best served immediately while chicken is crispy.
  2. Can substitute Shaoxing wine with dry sherry.
  3. Baking soda helps tenderize the meat.
  4. Keep chicken pieces separate when frying for best crispiness.

Tools You'll Need

  • Wok.
  • Deep frying thermometer.
  • Kitchen tweezers or chopsticks.
  • Paper towels.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Wheat (panko breadcrumbs).
  • Soy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 35 g
  • Protein: 22 g