This lemon chicken is the dish I make when I want something a little special but still easy enough for a weeknight. The kind of meal that has everyone reaching for seconds. It’s bright, tangy, and just the right level of sticky.
I grew up loving the classic sweet and sour chicken from takeout places, but I have to say—I like this version even more. Fresh lemons really transform it. There’s a cleaner acidity that balances the crispy fried chicken perfectly. And when you toss in those fresh slices of lemon, you get little surprises of citrusy bite that make it irresistible.
If you’re cooking for friends or family who always order lemon chicken at a restaurant, they’ll be amazed you made this at home. And you’ll get to brag just a little.
A Quick Word on the Coating: Batter or Dry?
One thing I learned making lemon chicken at home is that you get to pick your adventure:
Wet batter gives you that puffy, airy crust that soaks up sauce beautifully. It’s a little more traditional for takeout-style lemon chicken. I like to use beer or seltzer in the batter for extra lightness.
Dry coating is more straightforward—it uses less oil if you’re shallow-frying, and it stays crisp longer once you add the sauce. It’s perfect if you want leftovers that don’t go soggy too quickly.
Honestly, both methods work great. If I’m serving it right away, I usually go with the batter. If I want to prep it ahead and reheat or keep it crisp for longer, I go with the dry.
Whichever route you choose, just let the chicken rest between the first and second fry. That break is the secret to getting it extra crispy.
My Favorite Lemon Chicken Ingredients
This recipe keeps things pretty classic, but here’s what I always pay attention to when shopping or prepping:
Fresh Lemons
Don’t cut corners with bottled juice here. Fresh lemons make all the difference. You’ll use the juice, zest, and even slices. If they’re a little firm from the fridge, I like to roll them under my palm on the counter to release more juice.
Chicken
Breast meat is my usual pick for this dish. It has a milder taste that really shows off the lemon sauce. If you’re more of a thigh person, though, go for it—just know it’ll be richer.
Shaoxing Wine
This is my go-to for marinating. It gives the chicken that subtle, unmistakable flavor you get in restaurant Chinese food. If you don’t have it, a dry sherry can substitute.
Cornstarch and Flour
Key for both wet batter and dry dredging. Cornstarch helps get that signature crisp finish.
Sesame Oil, Garlic Powder, White Pepper
These round out the marinade. White pepper gives it a mild heat that black pepper just can’t match.
Sugar
Don’t skip it in the sauce—it balances the acidity. I usually taste the sauce and tweak it if needed. Some lemons are sharper than others.
How I Make This at Home
This isn’t a tough recipe, but you want to give yourself time to set up and enjoy the process.
Marinate the Chicken
I toss the chicken pieces with Shaoxing wine, sesame oil, salt, garlic powder, cornstarch, and white pepper. Even a quick 20-minute soak makes a big difference. If I’m planning ahead, I’ll do this the night before so the flavors really soak in.
Mix the Batter (or Dry Coating)
For the wet batter, I stir together flour, cornstarch, baking powder, and seasonings, then add seltzer right before frying. It should be smooth but not too runny.
If I’m going dry, it’s just a matter of dredging in a seasoned flour and cornstarch mixture. Super simple.
Fry the Chicken
This is where it gets fun. I use a thermometer to keep the oil around 325–350°F. Dropping in too much at once will cool the oil fast, so I go in small batches.
I let the chicken rest for about 5 minutes between the first and second fry. That wait really does make them crispier. It’s tempting to rush but worth holding back.
Make the Lemon Sauce
While the chicken rests, I juice and zest the lemons, then slice a few rounds for that dramatic look. The sauce is just lemon juice, water, sugar, and a pinch of salt thickened with a cornstarch slurry.
Pro tip: always use a stainless steel or other non-reactive pan for acidic sauces so you don’t mess up your favorite wok’s seasoning.
Final Fry and Assembly
I do a quick second fry on the chicken to get that serious crunch. Then I toss it with the warm, glossy lemon sauce. I usually use a big bowl and just fold gently to coat every piece without breaking the crust too much.
My Best Cooking Notes
- Fresh lemons matter: The juice, zest, and slices make the sauce pop. Buy good, heavy lemons.
- Double fry for crunch: The rest period between fries is key. Don’t skip it.
- Sauce consistency: Add cornstarch slurry slowly. Stop when it’s thick enough to coat a spoon.
- Serving tip: If you’re making lots of dishes, serve the chicken and sauce separately so people can pour it on themselves. This keeps the chicken crisp.
- Leftovers: Air fryers are perfect for reheating leftover fried chicken without losing the crisp. Just don’t use them for the first fry with batter—it doesn’t work well.
How I Like to Serve It
When I make this for dinner, I usually put it front and center on the table with a big bowl of steamed rice. That way the sauce doesn’t get wasted.
I’ve also served it as part of a bigger homemade Chinese spread with stir-fried veggies, dumplings, and soup. It’s a hit every time.
If you’re cooking for friends, the bright lemony color looks amazing piled up on a platter. Add a few extra lemon slices on top and you’ll feel like you’re plating at a restaurant.
Storage and Make-Ahead Advice
This dish is best eaten fresh, but you can absolutely prep parts ahead:
- Marinate the chicken in advance.
- Pre-fry the chicken once and store in the fridge.
- Make the sauce and keep it chilled.
When ready to serve, do the second fry, warm the sauce, and toss together.
Leftovers can be kept in the fridge for a couple of days. I like to reheat them in the air fryer to get that crunch back. The sauce will soak in more overnight, but I don’t mind that at all.
Common Questions I Get
Do I have to velvet the chicken?
I always do. It keeps the meat juicy and flavorful, even after deep frying. Just make sure there isn’t excess liquid clinging before battering.
Can I use chicken thighs?
Sure! I prefer breast meat for the milder flavor with lemon sauce, but thighs give you a richer, juicier bite.
Is bottled lemon juice okay?
If you’re in a rush, you can use it in a pinch. But fresh lemons give you a brighter, more layered flavor with juice, zest, and slices all working together.
Why all the lemon slices?
I like the bold lemon punch they add. I usually try to get at least a little lemon in each bite. My family is split—some love it, others pick it off. It’s all part of the fun.
Chinese Lemon Chicken
When you're craving something crispy, tangy, and bursting with citrusy flavor, this Chinese Lemon Chicken is the answer.
Ingredients
For the Chicken Marinade:
- 1 lb boneless, skinless chicken breast or thighs, cut into 1½-inch chunks
- ½ tsp salt
- 2 tsp Shaoxing wine
- ¼ tsp sesame oil
- ¼ tsp garlic powder
- ⅛ tsp white pepper
- 1 tbsp cornstarch
Oil for Frying:
- Neutral oil (like vegetable, canola, or peanut oil)
Batter-Fried Option:
- ¾ cup all-purpose flour (divided use)
- 2 tbsp cornstarch
- ¼ tsp salt
- ⅛ tsp baking powder
- ⅛ tsp white pepper
- Pinch of turmeric (optional)
- ½ cup cold beer or plain seltzer
- ¼ tsp sesame oil
- Dry Coating Option (Crispy Style):
- ½ cup cornstarch
- 2 tbsp all-purpose flour
- ¼ tsp salt
- ⅛ tsp white pepper
- Pinch of turmeric (optional)
- ¼ tsp sesame oil
Lemon Sauce:
- Juice from 1–2 fresh lemons (for ¼ cup juice)
- ½ lemon, thinly sliced
- 1 tsp lemon zest
- ⅓ cup water
- ¼ cup granulated sugar
- ¼ tsp salt
- 1½ tbsp cornstarch + 1½ tbsp water (for slurry)
Instructions
- Marinate the ChickenIn a bowl, combine the chicken with salt, Shaoxing wine, garlic powder, sesame oil, white pepper, and cornstarch. Mix well and let it marinate for at least 20 minutes (or overnight for deeper flavor).
- Prepare the Coating
- For a batter-fried finish: In one bowl, mix ½ cup flour, cornstarch, salt, baking powder, white pepper, and turmeric if using. Just before frying, add beer or seltzer and sesame oil. Stir gently until smooth. Dredge the marinated chicken in the remaining ¼ cup of flour.
- For a dry crispy coating: Mix cornstarch, flour, salt, white pepper, turmeric, and sesame oil in a separate bowl. Dredge the chicken directly in this mixture.
- First FryHeat oil in a deep pan to 350°F (175°C). Fry the chicken in small batches (5–6 pieces at a time) until lightly golden and just crispy, about 2–3 minutes per batch. Use a slotted spoon to transfer the pieces to a paper towel-lined plate or a wire rack. Maintain the oil temperature around 325°F (160°C) as you work through the batches.
- Make the Lemon SauceIn a saucepan, combine lemon juice, zest, sliced lemon wedges, water, sugar, and salt. Bring it to a simmer over medium-high heat. Once simmering, slowly stir in the cornstarch slurry. Cook until the sauce thickens enough to coat the back of a spoon. You may not need the entire slurry—stop once the sauce reaches the right consistency.
- Double Fry for CrispinessReheat the oil to 350°F (175°C). Return the chicken to the oil in two batches, frying for another 2 minutes until golden and extra crisp. Drain well.
- Toss & ServeGently fold the crispy chicken pieces into the warm lemon sauce, tossing just enough to coat. Serve immediately, garnished with extra lemon slices if desired.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 663Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 138mgSodium: 929mgCarbohydrates: 90gFiber: 9gSugar: 26gProtein: 49g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Honestly, this is the dish I make when I want to prove homemade Chinese food can be just as good—if not better—than takeout. It’s got that satisfying crunch, real lemon brightness, and makes you proud to say I cooked that.
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