30 Minute Crispy Chinese Lemon Chicken
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This crispy Chinese lemon chicken is a vibrant, tangy, and delicious alternative to your usual takeout. Made with tender chicken pieces in a crispy coating and drenched in a lusciously tangy lemon sauce, it's a recipe that balances sweet and sour flavours to perfection.
If you hate spending money on takeaway but love Asian recipes, you'll want to check out my honey chilli chicken, my slow cooker honey garlic chicken, or these Asian chicken wraps. These pork wraps (yuk sung) are always a hit.
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⭐️ Why this recipe works
- Cost-Effective: Making Chinese lemon chicken at home is significantly cheaper than ordering takeout.
- Healthier than takeout: This recipe allows you to adjust ingredients to suit health preferences or dietary restrictions.
- Convenience and speed: Despite being homemade, this dish can be prepared and served in less time than it would take to have food delivered.
- Family-friendly: This recipe is adaptable to suit all taste buds, including those of kids or picky eaters, making it a perfect family meal that everyone can enjoy.
🧾 Ingredients overview
- Chicken breast: Serves as the main protein, providing a lean and tender base for the dish.
- Soy sauce (marinade and sauce): Adds umami and depth to both the chicken marinade and the lemon sauce, enhancing the overall flavour profile.
- White wine vinegar (marinade): Introduces acidity to the marinade, tenderizing the chicken and adding a subtle tang.
- Egg (marinade): Binds the cornstarch to the chicken, helping to create a crispy coating upon frying.
- Cornstarch (marinade and sauce thickener): Used to coat the chicken for frying, and also serves as a thickener for the lemon sauce, giving it a silky texture.
- Vegetable oil: Used for frying the chicken, ensuring a crispy, golden exterior.
- Olive oil: Utilized for sautéing garlic in the sauce, adding a mild, fruity flavour.
- Garlic: Infuses the sauce with a pungent, aromatic flavour, laying a foundational taste.
- Fresh ginger: Adds a zesty, warm bite to the lemon sauce, complementing the lemon's tanginess.
- Honey: Provides a natural sweetness, balancing the acidity of the lemon and soy sauce.
- Chicken broth: Enhances the sauce with a rich, savoury depth, adding moisture and flavour.
- Lemon (Juice and Zest): The key ingredient that gives the sauce its vibrant, citrusy essence, brightening the dish with fresh tang and aromatic zest.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Chinese lemon chicken recipe step-by-step
- Prepping and marinating the chicken:
- Cut chicken breast into 1-inch pieces for a crispy exterior and juicy interior.
- Whisk soy sauce, white wine vinegar, and egg in a bowl. Marinate the chicken pieces for 15 minutes at room temperature or up to an hour in the fridge for deeper flavour.
- Coating and frying the chicken:
- Dredge marinated chicken in 1 cup of cornstarch, shaking off excess.
- Heat vegetable oil in a pan over medium-high heat. Fry chicken in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels or a wire rack.
- Preparing the lemon sauce and coating the chicken:
- Sauté minced garlic and grated ginger in olive oil until fragrant. Add honey, light soy sauce, lemon juice, and zest, then simmer. Thicken with cornstarch dissolved in water, cooking until glossy.
- Toss fried chicken in the sauce, heating through to meld flavours.
📖 Variations
- Protein: Use tofu or shrimp for a different twist.
- Sweetener: Maple syrup can substitute honey for a different flavour profile.
- Citrus: Orange juice offers a sweeter, less tangy sauce variation.
🍯 Storing and reheating leftovers
This Chinese lemon chicken is at its best when served immediately. If you have leftovers, please note that the crispy exterior may soften by the next day.
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Gently reheat in a pan over medium heat until the chicken is hot all the way through.
💡 Chef's Guide: Expert Tips
Drawing on a decade in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for success in Chinese lemon chicken recipes.
- Marinate chicken: For extra flavour, marinate chicken in soy sauce and a bit of lemon juice before coating it with cornstarch.
- Sauce consistency: Adjust the sauce's thickness by varying the cornstarch amount.
- Preventing soggy chicken: Place the chicken pieces on paper towels after frying. This helps maintain their crispiness by absorbing excess oil.
- Sauce consistency adjustments: If you prefer a thicker sauce, you can add a bit more cornstarch-water mixture. If you'd like a thinner sauce, gradually add more chicken broth until you reach the desired consistency.
- Achieving the perfect sauce reduction: Simmer the sauce over low heat to ensure all flavours meld together and the sauce thickens without over-reducing. Stir continuously to prevent sticking and ensure even thickening.
❓Recipe FAQ's
It can be if you use gluten-free soy sauce.
Add chilli flakes or fresh chilli to the sauce for heat.
Yes, the egg in the marinade can be omitted if allergies are a concern. The egg helps the cornstarch adhere to the chicken and creates a crispier coating, but you can still achieve a good result without it. Marinate the chicken in the soy sauce and vinegar, then dredge directly in cornstarch.
While fresh lemon juice is recommended for the best flavour, especially since you also need the zest, bottled lemon juice can be used in a pinch. Keep in mind that bottled juice may be more acidic, so you might want to adjust the quantity to taste.
To keep the chicken crispy, ensure the sauce is thickened and ready before adding the crispy fried chicken. Toss the chicken in the sauce just before serving, coating it quickly and evenly to prevent it from becoming soggy.
Looking for other recipes like this? Try these:
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Crispy Chinese Lemon Chicken
Ingredients
- 500 g (1 lb) boneless skinless chicken breast, cut into 1 inch pieces
Marinade Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons white wine vinegar
- 1 large egg
- 150 g (1 cup) cornstarch
- 100 ml (¼ cup) vegetable oil
For the lemon sauce
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
- 2 tablespoons fresh ginger, grated
- 2 tablespoons (2 tablespoons) honey
- 80 ml (⅓ cup) chicken broth using ½ a stock cube, or use fresh
- 80 ml (⅓ cup) light soy sauce
- 1 lemon, juice & zest
Instructions
- Prepare the Chicken: Cut the chicken breast into bite-sized pieces. In a mixing bowl, combine the chicken with soy sauce, white wine vinegar, and egg. Mix well to ensure each piece is thoroughly coated. Let the mixture marinate for about 10 minutes to infuse the chicken with flavour.
- Cornstarch Coating: After marinating, remove the chicken pieces, letting any excess marinade drip off. Place cornstarch in a separate medium bowl. Toss the chicken in cornstarch until evenly coated. This layer will help achieve a crispy finish. Set the coated chicken aside.
- Fry the Chicken: Heat vegetable oil in a cast-iron skillet over medium-high heat. Once hot, shake off any excess cornstarch from the chicken pieces and fry them in batches. Do not overcrowd the skillet. Fry until golden brown and fully cooked, about 6 minutes. Then, transfer the chicken to a plate lined with paper towels to drain.
- Make the Sauce: Dispose of the frying oil and add olive oil to the skillet. Sauté garlic and ginger until soft, about 1 minute. Add honey, lemon juice and zest, stock, and soy sauce, and bring to a boil. To thicken, stir in the cornstarch-water mixture, bringing it back to a boil until the sauce thickens.
- Combine and Coat: Return the fried chicken to the skillet, tossing it in the sauce to coat it evenly. Ensure each piece is generously covered with the sauce.
- Serve Your Dish: Serve the Chinese Lemon Chicken hot, accompanied by steamed rice. Garnish with chopped spring onion and coriander for added flavour and colour.
Notes
- Marinating Time: Extending the marinating time up to an hour in the refrigerator can deepen the flavours.
- Frying in Batches: To maintain a consistent oil temperature and ensure each chicken piece fries evenly, avoid overcrowding the pan. Frying in batches is key.
- Sauce Consistency: If you prefer a thinner sauce, add a bit more chicken broth. For a thicker sauce, use a little more cornstarch in your slurry.
- Garnishes: Feel free to adjust garnishes based on your preference. Sesame seeds or thinly sliced chilli peppers can also add a nice touch.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
This looks amazing! We have a soy allergy in the house, can I sub the soy sauce for a vinegar/other?
Hi Max. Coconut aminos would work. Flavour-wise, its very similar to soy sauce, but lower in sodium and gluten-free naturally. You can find it at Holland and Barrett or just order from Amazon. This is the one that I use- https://amzn.to/3QDfTfc. You can use it as a stand-in for soy sauce in any Asian-style recipe, not just this one. Hope that helps. Let me know if you try it with the aminos and how it turns out! 🙂
Fabulous fakeaway, the whole family loved it. I have tried 3 recipes now and all turned out great. Thanks for sharing these, only thing, any chance you can come up with some slightly lower carb and lower calorie recipes? Every time I try make them a bit healthier, they dont taste as good. Heres hoping.
Thanks again
I'm working on some lower carb/ lower calorie options now and will take a look at suggesting options for any new recipes. 🙂
I have tried a few of your recipes and so far they have all been good. The creamy pasta with lemon and chicken and lasagne are favorites. I can't make them too often as we need to keep cholesterol intact in our house and so many of the recipes have cream in and are high in saturated fats. Is there any fake away, curries, one pot wonder and pasta recipes that would be lower in saturated fats that has less cream and an alternative to coconut milk would be fab!?
I'll get on it and see what I can do to create some lighter recipes. Thanks so much for taking the time to leave a comment. It's so appreciated! 🙂
Is Cornstarch the same as cornflour?! ?
Hey Jaz. Yeah, it sure is! I'll amend that so that people know. Thanks so much!
Thank you!! Ive followed a fair few of your recipes and absolutely love them! Thanks so much for sharing them all. I did traipse all over Aldi looking for Cornstarch today though ?
Wow! This will be perfect for family dinner! Thank you for sharing this! I'm excited to serve this to my family!
Thanks so much! Hope you love it!
First time trying this tonight so fingers crossed they love it!!
Amazing! Hope they all love it! Let me know how it goes. 🙂
This recipe is more of a savoury salty dish than a sweet one. I was hoping for sweet lemon chicken. We sweetened it to our liking by adding brown sugar to taste. But it was still really good.