If you’ve ever craved Chinese Lemon Chicken from your favorite takeaway, you’re in for a treat. This homemade version is crispy, golden, and drenched in a sweet-tangy lemon glaze that’s seriously addictive. Whether you’re making dinner for your family or want to impress guests, this dish hits all the right notes.
Let’s get started with this step-by-step guide to making Chinese Lemon Chicken, complete with CookWithKushal’s tips to make it absolutely restaurant-worthy.
Ingredients
For the chicken:
- 500g boneless chicken breast or thighs (cut into bite-sized pieces)
- 1 egg
- ½ tsp salt
- ½ tsp white pepper
- 1 tbsp soy sauce
- 1 cup cornflour (cornstarch)
- Oil for deep frying
For the lemon sauce:
- 3 tbsp lemon juice (freshly squeezed)
- 2 tsp lemon zest
- ¼ cup sugar
- 1 tbsp honey
- 2 tsp light soy sauce
- ½ cup water
- 1½ tsp cornstarch (mixed with 1 tbsp water)
Optional garnish:
- Toasted sesame seeds
- Spring onions (chopped)
- Lemon slices
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a mixing bowl, add chicken pieces, egg, salt, white pepper, and soy sauce. Mix well until the chicken is coated. Let it marinate for 15–20 minutes.
CookWithKushal Tip:
“Use thigh meat for juicier results. And don’t skip the egg—it helps the cornflour stick better!”
Step 2: Coat and Fry
Heat oil in a deep pan over medium-high heat. Coat each marinated chicken piece in cornflour, shaking off the excess. Carefully drop into hot oil and fry in batches until golden and crispy (about 4-5 minutes). Remove and place on a paper towel to drain.
CookWithKushal Tip:
“Double-fry the chicken for extra crunch. Fry once, rest for 5 minutes, then fry again for 1-2 minutes.”
Step 3: Make the Lemon Sauce
In a saucepan over medium heat, combine lemon juice, zest, sugar, honey, soy sauce, and water. Stir until the sugar dissolves. Add the cornstarch slurry and stir continuously until the sauce thickens and becomes glossy (around 2 minutes).
CookWithKushal Tip:
“Use fresh lemon juice for brightness—bottled juice just doesn’t have the same zing.”
Step 4: Combine and Serve
Add the crispy chicken to the lemon sauce and toss until fully coated. Serve immediately, garnished with sesame seeds, spring onions, and lemon slices.
Serving Suggestions
- Serve hot over steamed jasmine rice or fried rice.
- Pair it with sautéed bok choy or stir-fried vegetables.
- Add red chili flakes if you want a sweet-spicy twist!
Storage and Reheating Tips
- Store: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheat: Use an oven or air fryer to crisp up the chicken. Avoid microwaving, as it makes the coating soggy.
CookWithKushal Tip:
“Keep sauce and chicken separate if you plan to store them—mix only before serving to maintain crunch.”
Final Thoughts
Making Chinese Lemon Chicken at home is easier than you think, and the results are absolutely delicious. With a crispy exterior and a zesty sauce that dances on your taste buds, this dish is a total crowd-pleaser.
Try this once, and you may never go back to takeout again!