Name: Chinese Lemon Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 pound boneless skinless chicken breast or thighs, cut into 1½ inch (4 cm) chunks; 2 teaspoons Shaoxing wine; ½ teaspoon salt; ¼ teaspoon garlic powder; ¼ teaspoon sesame oil; ⅛ teaspoon white pepper; 1 tablespoon cornstarch; Neutral oil for frying (such as peanut, vegetable, or canola oil); ¾ cup all-purpose flour; 2 tablespoons cornstarch; ¼ teaspoon salt; ⅛ teaspoon baking powder; ⅛ teaspoon white pepper; Pinch turmeric powder (optional); ¼ teaspoon sesame oil; ½ cup cold beer (mild lager preferred, or plain seltzer/club soda); ½ cup cornstarch; 2 tablespoons all-purpose flour; ¼ teaspoon salt; ⅛ teaspoon white pepper; Pinch turmeric powder (optional); ¼ teaspoon sesame oil; Juice of 1 to 2 fresh lemons (about ¼ cup lemon juice); ½ lemon, sliced for garnish; 1 teaspoon lemon zest; ⅓ cup water; ¼ cup white granulated sugar; ¼ teaspoon salt; 1½ tablespoons cornstarch mixed into a slurry with 1½ tablespoons water

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Chinese Lemon Chicken is a vibrant and satisfying dish known for its crispy chicken pieces coated in a tangy, sweet lemon sauce. This recipe strikes the perfect balance between crunchy texture and refreshing citrus flavor, creating a meal that’s both comforting and bright. Whether you prefer boneless skinless chicken breasts or thighs, this dish promises tender meat wrapped in a flavorful, golden coating, smothered in a glossy lemon glaze that is irresistible.

The chicken is marinated briefly with Shaoxing wine and seasonings, then either battered or coated with a crispy flour and cornstarch mixture before frying to perfection. The lemon sauce, made from fresh lemons, sugar, and a thickening cornstarch slurry, delivers the ideal tangy-sweet punch that complements the savory chicken beautifully. This dish is a favorite at Chinese restaurants, and making it at home allows you to enjoy that same delicious flavor with fresh ingredients and no preservatives.

Perfect for a quick weeknight dinner or a special weekend treat, Chinese Lemon Chicken pairs wonderfully with steamed rice and stir-fried vegetables. Its crisp texture and lively sauce make it a dish that guests and family will repeatedly ask for.

Why You’ll Love This Recipe

Perfectly Crispy: The chicken is coated in a light, crunchy batter or coating that stays crisp under the sauce.
Bright and Tangy: Fresh lemon juice and zest provide a refreshing citrus flavor that balances the sweetness.
Customizable Coating: Choose between a traditional batter or a dry crispy coating to suit your preference.
Simple Ingredients: Uses common pantry items and fresh lemons for a homemade, authentic taste.
Great for Any Occasion: Elegant enough for guests, easy enough for weeknight dinners.

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Ingredients

For the chicken:

Boneless skinless chicken breast or thighs, cut into chunks
Shaoxing wine
Salt
Garlic powder
Sesame oil
White pepper
Cornstarch
Neutral frying oil (peanut, vegetable, or canola)

Batter option:

All-purpose flour
Cornstarch
Salt
Baking powder
White pepper
Turmeric powder (optional)
Sesame oil
Cold beer or plain seltzer/club soda

Crispy coating option:

Cornstarch
All-purpose flour
Salt
White pepper
Turmeric powder (optional)
Sesame oil

For the lemon sauce:

Fresh lemons (juice, zest, and slices)
Water
White granulated sugar
Salt
Cornstarch (for slurry)

Variations

Baking Option: Bake the coated chicken for a lighter version instead of frying.
Add Ginger: Include fresh grated ginger in the marinade or sauce for extra warmth.
Spicy Twist: Add a pinch of chili flakes or Sriracha to the lemon sauce for heat.
Gluten-Free: Use gluten-free flour and soy sauce alternatives to accommodate dietary needs.
Use Lime Instead: Substitute lime juice and zest for a different citrus flavor profile.

How to Make the Recipe

Step 1

Marinate the chicken chunks with Shaoxing wine, salt, garlic powder, sesame oil, white pepper, and cornstarch. Set aside for 15-30 minutes.

Step 2

Choose your coating method:

Batter: Mix all batter ingredients until smooth. Dip the marinated chicken pieces into the batter.
Crispy coating: Combine cornstarch, flour, salt, white pepper, turmeric powder, and sesame oil. Toss the marinated chicken in the dry mixture until well coated.

Step 3

Heat neutral oil in a deep pan or wok to 350°F (175°C).

Step 4

Fry the chicken in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels.

Step 5

Prepare the lemon sauce: In a small saucepan, combine lemon juice, water, sugar, salt, and lemon zest. Bring to a simmer.

Step 6

Stir cornstarch slurry into the sauce and cook until thickened and glossy.

Step 7

Pour the lemon sauce over the fried chicken or toss gently to coat evenly.

Step 8

Garnish with lemon slices and serve immediately with steamed rice.

Tips for Making the Recipe

Use fresh lemons for the best vibrant citrus flavor.
Maintain oil temperature for even, crispy frying.
Do not overcrowd the pan when frying chicken to prevent sogginess.
Adjust sweetness and tartness in the sauce to your preference.
Serve immediately after coating to preserve crispiness.

How to Serve

Serve hot over steamed jasmine or basmati rice.
Pair with stir-fried vegetables or steamed bok choy.
Garnish with extra lemon slices and chopped green onions.
Add a side of steamed or fried rice for a complete meal.
Accompany with a light Asian slaw or cucumber salad for freshness.

Make Ahead and Storage

Storing Leftovers

Keep leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.

Reheating

Reheat chicken in the oven at 350°F (175°C) to maintain crispiness. Warm sauce gently on the stovetop or microwave and toss chicken in before serving.

Freezing

Freeze cooked chicken without sauce in sealed containers for up to 1 month. Thaw overnight before reheating.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, thighs are juicier and work wonderfully with this recipe.

2. What if I don’t have Shaoxing wine?

Dry sherry or a splash of rice vinegar can be substituted.

3. Can I make this gluten-free?

Yes, substitute flours with gluten-free versions and ensure sauces are gluten-free.

4. How do I keep the chicken crispy under the sauce?

Serve immediately after coating and avoid letting it sit too long.

5. Can I make the lemon sauce ahead of time?

Yes, prepare and refrigerate the sauce; reheat gently before use.

6. What oil is best for frying?

Neutral oils with high smoke points like peanut or canola oil are ideal.

7. Can I bake instead of fry?

Yes, coat the chicken and bake at 400°F (200°C) until crispy, about 20-25 minutes.

8. How spicy is the dish?

It’s typically mild; you can add chili flakes for heat.

9. Can I use bottled lemon juice?

Fresh lemon juice is preferred for best flavor.

10. How thick should the sauce be?

It should be thick enough to coat the chicken but still pourable.

Conclusion

Chinese Lemon Chicken is a delicious combination of crispy, juicy chicken enveloped in a bright, tangy lemon sauce. This dish offers a fantastic balance of textures and flavors, perfect for those craving a flavorful, home-cooked Chinese classic. Whether fried or baked, with a batter or crispy coating, the fresh lemon sauce adds a refreshing zing that elevates the entire meal. Serve with rice and vegetables for a complete dinner that’s sure to impress family and friends alike.