If you’ve been craving a dish that perfectly balances tangy brightness with crispy, savory goodness, let me introduce you to the delight of this Chinese Lemon Chicken Recipe. It’s a restaurant favorite that’s surprisingly easy to make at home, combining juicy, tender chicken with a luscious lemon sauce that dances on your taste buds. Every bite delivers that signature zingy flavor paired with a satisfyingly crunchy texture, making it an all-time crowd-pleaser. Whether you’re cooking for the family or impressing friends, this recipe brings a burst of sunshine to your dinner table.
Ingredients You’ll Need
These ingredients are simple, readily available, and each one plays an essential role in building the dish’s incredible flavor, texture, and color. From the tender chicken breasts to the zesty lemon juice and the perfectly crisp batter, every component matters.
- 3 large boneless, skinless chicken breasts: The perfect lean protein base that crisps up beautifully when fried.
- 2 large eggs: Acts as the essential binding element for the coating, ensuring it sticks well.
- ½ teaspoon salt: Enhances every ingredient’s natural flavor, creating a harmonious taste.
- ½ teaspoon black pepper: Adds a subtle spicy kick that complements the lemon’s tartness.
- 2 tablespoons olive oil: For frying the chicken to a golden, crispy finish without overpowering the flavors.
- ½ cup cornstarch: Key for giving the chicken coating a light, delicate crunch that’s irresistible.
- ¼ cup all-purpose flour: Works together with cornstarch to create the perfect crispy texture.
- 2 tablespoons unsalted butter: Adds richness and smoothness to the tangy lemon sauce.
- ½ cup freshly squeezed lemon juice: Brings that vibrant, fresh citrus flavor that’s the heart of this Chinese Lemon Chicken Recipe.
- ¼ cup granulated sugar: Balances out the lemon’s acidity with just the right touch of sweetness.
- â…” cup low-sodium chicken broth: Adds depth and savory notes to the lemon sauce without overpowering it.
- ¼ teaspoon salt: Further seasons the sauce, ensuring all flavors meld together perfectly.
- 1 tablespoon cornstarch: This thickens the sauce for that beautiful glossy finish.
- 2 green onions, chopped: Fresh garnish that adds color and an aromatic bite on top.
- 1 lemon, cut into wedges: For an extra citrusy punch when serving and a beautiful presentation.
How to Make Chinese Lemon Chicken Recipe
Step 1: Butterfly the Chicken
Start by slicing the chicken breasts in half lengthwise. This simple technique creates thinner cutlets that cook evenly and take on that crispy outer layer you’re aiming for. Plus, it helps the chicken soak up more flavor from the lemon sauce later on.
Step 2: Prepare the Dredging Stations
Set up two bowls: one with whisked eggs, salt, and pepper for dipping, the other mixing cornstarch and flour for coating. This two-step method ensures the batter clings beautifully to the chicken, resulting in that unmistakable crunch we love.
Step 3: Dredge the Chicken
Dip each sliced chicken cutlet into the egg mixture first, letting the extra drip off, then coat it fully in the cornstarch and flour blend. This double coating is the secret to achieving a crispy, golden crust that contrasts wonderfully with the tangy lemon sauce.
Step 4: Fry the Chicken
Heat olive oil in a large skillet over medium heat. Carefully place the coated chicken pieces in the skillet and fry them in batches. You want each piece to turn a beautiful golden brown and develop a satisfying crunch. Drain the cooked chicken on paper towels to remove excess oil before moving on.
Step 5: Make the Lemon Sauce
After frying your chicken, remove excess oil from the pan but keep all those lovely browned bits. Melt butter in the skillet, then stir in freshly squeezed lemon juice, sugar, chicken broth, salt, and a touch of cornstarch mixed with water. Whisk constantly until the sauce thickens and becomes luxuriously smooth.
Step 6: Assemble and Serve
Slice your crispy fried chicken into thin strips and toss them gently in the luscious lemon sauce until every piece is glossy and coated. Top with freshly chopped green onions for a pop of color and freshness, then serve alongside lemon wedges for an extra citrusy kick.
How to Serve Chinese Lemon Chicken Recipe
Garnishes
Chopped green onions bring a vibrant, fresh bite and a splash of color that makes the dish look as good as it tastes. Lemon wedges on the side let your guests control the tang level by squeezing on extra juice if they desire, making the meal feel personalized and bright.
Side Dishes
This Chinese Lemon Chicken Recipe pairs beautifully with fluffy steamed jasmine rice or simple fried rice, both of which soak up the zesty lemon sauce perfectly. Steamed or stir-fried vegetables such as broccoli, snap peas, or bok choy add texture and freshness to round out your plate and keep things balanced.
Creative Ways to Present
For a fun twist, try serving the chicken over a bed of lightly tossed mixed greens or even on top of crunchy Asian slaw for extra texture contrast. You can also plate the chicken strips in a circular pattern with the green onions scattered artistically and a few lemon wedges angled decoratively for an inviting presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chinese Lemon Chicken Recipe in an airtight container in the refrigerator for up to three days. Keep the chicken and sauce together to maintain that luscious coating and prevent drying out.
Freezing
If you want to freeze leftovers, separate the chicken and sauce before freezing. Place the chicken strips on a baking sheet to flash freeze, then transfer to a freezer-safe bag, while storing the sauce in a separate airtight container. This way, you can thaw and reheat each element properly without compromising texture.
Reheating
For the crispiest results when reheating, warm the chicken in an oven or air fryer until heated through and crisp on the edges. Reheat the lemon sauce gently on the stovetop, whisking constantly to bring it back to that glossy, thick consistency before tossing it with the chicken again.
FAQs
Can I use chicken thighs instead of breasts in this Chinese Lemon Chicken Recipe?
Absolutely! Boneless, skinless chicken thighs are a great alternative. They’re juicier and offer a richer flavor. Just adjust the cooking time slightly to ensure they’re cooked through but still crispy.
Is there a way to make this recipe gluten-free?
Yes, swap the all-purpose flour with a gluten-free flour or additional cornstarch. Double-check your chicken broth and other ingredients to ensure they’re gluten-free, and you’ll have a delicious gluten-free version of this Chinese Lemon Chicken Recipe.
How do I prevent the lemon sauce from being too sour?
Balancing the sugar amount with the lemon juice is key. This recipe uses sugar to offset the tartness perfectly, but you can adjust it slightly to your taste. Start with the recommended amount and then add a pinch more sugar if needed.
Can I make the sauce ahead of time?
Yes, you can prepare the lemon sauce up to a day in advance. Keep it refrigerated and gently reheat it on low heat while whisking to restore its silky texture. Pour over freshly fried chicken for the best flavor and texture.
What’s the best oil to fry the chicken in?
While olive oil works well and adds a nice flavor, you can also use vegetable oil, canola oil, or peanut oil for a higher smoke point and extra crispiness. Just make sure the oil is hot enough before frying to avoid greasy chicken.
Final Thoughts
There’s something truly special about this Chinese Lemon Chicken Recipe—it’s a perfect blend of crispy, tangy, and sweet that feels both comforting and exciting. Whether it’s a weeknight dinner or a weekend treat, making this dish at home is sure to brighten your meal times and leave everyone asking for seconds. Trust me, once you try it, it’ll become one of your new favorites too!
Print
Chinese Lemon Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
This Chinese Lemon Chicken recipe features crispy, golden fried chicken cutlets smothered in a tangy, sweet lemon sauce made from fresh lemon juice, sugar, and chicken broth. Perfectly balanced with a hint of savory butter and garnished with fresh green onions and lemon wedges, this dish is a delightful and flavorful meal that pairs wonderfully with steamed rice.
Ingredients
Chicken and Coating
- 3 large boneless, skinless chicken breasts
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup cornstarch
- ¼ cup all-purpose flour
Lemon Sauce
- 2 tablespoons unsalted butter
- ½ cup freshly squeezed lemon juice
- ¼ cup granulated sugar
- â…” cup low-sodium chicken broth
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Garnish
- 2 green onions, chopped
- 1 lemon, cut into wedges
Instructions
- Butterfly Chicken: Slice each chicken breast in half lengthwise to create thin cutlets that will cook evenly and quickly.
- Prepare Dredging Stations: In one shallow bowl, whisk together the eggs, ½ teaspoon salt, and ½ teaspoon black pepper to create an egg wash. In another shallow bowl, blend the cornstarch and all-purpose flour to make the coating mixture.
- Dredge Chicken: Dip each chicken cutlet first into the egg mixture to coat fully, then dredge it thoroughly in the cornstarch and flour mixture, ensuring every piece is evenly covered for a crispy finish.
- Fry Chicken: Heat the olive oil in a large skillet over medium heat. Fry the chicken cutlets in batches, cooking until each side is golden brown and crispy. Once cooked, transfer the chicken to paper towels to drain excess oil.
- Make Lemon Sauce: Remove excess oil from the skillet, leaving just enough to melt the butter. Add the butter and let it melt completely. Stir in freshly squeezed lemon juice, granulated sugar, chicken broth, ¼ teaspoon salt, and cornstarch. Whisk continuously until the sauce thickens and becomes smooth.
- Assemble and Serve: Slice the fried chicken into thin strips for easier serving. Pour the warm lemon sauce over the chicken strips and toss to coat evenly. Garnish with chopped green onions and lemon wedges. Serve the lemon chicken hot alongside steamed rice for a complete meal.
Notes
- Ensure the chicken cutlets are thin for faster cooking and better crispiness.
- Control the heat while frying to avoid burning the coating; medium heat works best.
- If the lemon sauce thickens too much, thin with a little extra chicken broth or water.
- For a spicier twist, add a pinch of crushed red pepper flakes into the lemon sauce.
- This dish pairs wonderfully with steamed jasmine or basmati rice to soak up the lemon sauce.
