If you always order Crispy Lemon Chicken at your local Chinese Restaurant, we have good news for you! We have a recipe that can be made quicker than the restaurant would deliver and at least half the cost! Ridiculously zingy, refreshingly citrusy and with a crunchy coating, this Chinese Crispy Lemon Chicken is a flavour bomb that will not disappoint!
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Better Than Takeaway
Did you know that Chinese is our favourite takeaway? Oh yes, it is, we love ordering Crispy Chilli Chicken or Crispy Chilli Beef, Kung Pao Tofu and Salt And Pepper Chicken (yum!), but 90% of the time, we order Lemon or Orange Chicken.
A recipe for this dish was born out of desperation. Our local Chinese Takeaway was closed for refurbishment and we were desperate for a quick Chinese-style chicken dish for dinner that was both crispy, sticky and full of flavour. We have tried a number of lemon chicken recipes over the years, and today we are sharing our best one for the deliciously crispy chicken with sweet lemon sauce.
Why You Will Love This Crispy Lemon Chicken Recipe
Need more reasons to make this better-than-takeout meal?
- This is a low-calorie recipe, each portion is approximately 350 kcal!
- We shallow-fried (instead of deep frying), meaning there is very little oil wasted.
- This Chinese Lemon Chicken Recipe comes together in under 30 minutes - that's quicker than takeour delivery!
- We make crispy corn flour coating instead of wet batter - it's less messy and quicker!
- Oh, and it's certainly healthier than Chinese food from takeouts or Chinese restaurants.
- Have no lemons, but plenty of limes? Crispy Lime Chicken is a very good choice!
- A great recipe when you are on a tight budget but have a craving for Chinese takeaway!
Ingredients Needed
You will need 9 simple ingredients to make this easy lemon chicken recipe:
- chicken breast: cut into thin strips. You may use skinless boneless chicken thighs, but make sure to cook the chicken chunks for a little longer.
- egg: beaten. You may use egg white only if you have a spare one.
- all-purpose flour: also known as plain flour. You may substitute flour with extra cornflour if you wish.
- cornflour: also known as corn starch. It will be used for the coating as well as in the cornstarch slurry used to thicken the tangy sauce.
- vegetable oil: or other neutral oil for frying.
- soy sauce: we used dark soy sauce.
- lemon juice and zest.
- caster sugar: may be replaced with your favourite sugar substitute.
- chicken stock: or vegetable stock.
Toppings and Garnishes: Scatter some spring onions (green onions), sesame seeds and chilli flakes to make this Crispy Chinese Lemon Chicken vibrant and irresistibly appealing!
How to Make the Crispiest Chicken?
To coat the chicken fillet strips for the crispiest results, we use three ingredients (plus seasoning) in this recipe. First, we roll the chicken strips in a beaten egg, then dredge them in a mixture of seasoned plain flour and cornflour. After shaking off any excess coating, the chicken is ready to fit the pan. What each ingredient does, you ask?
- egg is used to make the coating stick to the chicken better.
- plain flour contains gluten. Adding a bit of plain flour to your coating will give the chicken a bit of extra crunch.
- cornflour (cornstarch): is one of the best things out there to use for crispy chicken. Cornflour absorbs moisture very well, ensuring the tender chicken stays moist inside and crispy and golden brown on the outside.
Method
Mix plain flour, cornflour and a pinch of salt in a large bowl.
Roll the chicken breast strips in a beaten egg. Then add the chicken to the flour mixture and mix thoroughly to ensure every bit of the chicken is fully coated.
Heat about 3mm of odourless oil in a large non-stick frying pan on medium-high heat. Add the chicken to hot oil and fry for 3 minutes, then stir and continue frying for another 2-3 minutes, making sure you cook the chicken on all sides (stir occasionally).
Once cooked, place the chicken strips on a paper towel-lined plate to absorb extra oil.
Whilst the chicken is cooking, make the tangy lemon sauce. Pour the lemon juice, stock and sugar into a small pot and bring to a simmer over medium heat. Add the soy sauce.
In a small bowl, mix the cornflour with a tablespoon of water. Add it to the sauce and stir until the sauce starts to thicken slightly. Stir in the lemon zest.
TOP TIP: If you want your Lemon Chicken bright yellow, like you typically get it in Chinese Restaurants, add a couple of drops of yellow food colouring to the sauce!
Add the crispy chicken and mix just enough to coat it in the sticky lemon sauce. Serve with some scattered spring onion, if you wish!
Frequently Asked Questions
What is Lemon Sauce Made of?
There are many variations of Lemon Sauce for Chicken. Some make the sauce with wine, others add honey or ginger for some extra flavour. We aimed for a quick and simple Chinese-Style Lemon Sauce that uses staple ingredients and is inexpensive to make. You will only need 5 ingredients: high-quality chicken stock, sugar, soy sauce, lemon and some cornflour (cornstarch) to thicken the sauce!
Is Lemon Chicken Authentic Chinese?
Whilst you can get Crispy Lemon Chicken in moist Chinese Takeaways here in the UK, I am told that it is not authentically Chinese. We see it as a Westernised Asian dish that has gained popularity across the world for a good reason :).
Can I Use Chicken Thighs to Make Lemon Chicken?
Yes, you can. Cut the chicken thighs in strips slightly thinner than you would when using chicken breast fillets to ensure it cooks through in the same amount of time, or simply cook for slightly longer.
How to Make This Recipe Gluten-Free?
The recipe calls for 1 tablespoon of plain flour that goes into the coating to ensure crispy chicken. However, skipping the flour will still produce crispy results, if you substitute it with more cornflour. Also, ensure that the soy sauce and stock that you use are gluten-free. Tamari is a good option for gluten-free soy sauce.
Can I Deep Fry the Chicken?
Yes, absolutely! However, we hardly deep-fry anything and achieve similar results with shallow frying. The benefits are numerous: it makes a healthier version of chinese lemon chicken, as the chicken doesn't absorb as much oil, and it is cheaper and less wasteful as you only need a fraction of oil that you would otherwise need.
What to Serve With Lemon Chicken?
It is no surprise that the best pairing for Chinese Style Chicken is either boiled or fried rice. This recipe is so full of flavour that simple rice is all you need (plus is absorbs any excess sour lemon sauce bautifully).
However, no main dish is complete without a side dish or some greens, right? And we think that Asian-style side dishes not only add a nutritious kick but also greatly add to the textures of this sour chicken dish. Try this Chinese Crispy Chicken with:
Other Chinese Dishes To Try
If you are a fan of Crispy Sticky Chinese recipes, we have you covered. Why not try some of our favorite dishes next time?
- Crispy Chilli Beef (Classic Chinese Takeout Recipe)
- Hong Sue Chicken
- Quick & Easy Honey Chicken
- Chicken Manchurian
- Chinese Salt & Pepper Chicken
- Crispy Tofu Kung Pao
Chinese Crispy Lemon Chicken
Ingredients
- 250 g (0.55 lb) chicken breast cut into thin strips
- 1 (1) egg beaten
- 1 tablespoon flour
- 3 tablespoon cornflour
- oil for frying
For the Lemon Sauce:
- 1 tablespoon soy sauce
- 1 lemon juice and zest
- 3 teaspoon caster sugar
- 80 ml (⅓ cups) chicken stock hot
- 1 teaspoon cornflour + 1 tablespoon of water
Instructions
- Mix plain flour, cornflour and a pinch of salt in a shallow bowl.
- Roll the chicken breast strips in beaten egg. Then add the chicken to the flour mixture and mix thoroughly to ensure every bit of chicken is fully coated.
- Heat about 3mm of odourless oil in a large non-stick frying pan on medium-high heat. Once hot, add the chicken and fry for 3 minutes, then stir and continue frying for another 3 minutes, making sure you cook the chicken on all sides (stir occasioanlly).
- Once cooked, place the chicken strips on a paper towel lined plate to absorb extra oil.
- Whilst the chicken is cooking, make the lemon sauce. Pour the lemon jucie, stock and sugar into a saucepan and bring to a simmer. Add the soy sauce.
- In a small bowl, mix the cornflour with a tablespoon of water. Add it to the sauce and stir until the sauce starts to thicken slightly. Stir in the lemon zest.
- Add the crispy chicken and mix just enough to coat. Serve with some scattered spring onion, if you wish!
Video
Notes
- Serve on a bed of fluffy white rice and some charred pak choi!
Nutrition
Natalie says
As you said, this Chinese chicken is better than takeaway! Refreshing and crunchy, just perfect, thanks!
Ieva says
💗 Thanks, Natalie!
Kim says
OOH a takeout favorite! So much better when you make it from home! And leftovers, too!
Ieva says
Thanks, Kim!
Stephanie says
The Chinese restaurant I go to offers orange chicken, but not lemon. I can't wait to try this out! I love how crispy the chicken looks!
Ieva says
Orange chicken is great, but we love a bit more of a tang that comes from the lemon 🙂 Hope you like it too!
Toni says
This quickly became a favorite at my house!! So good and easy to make!
Ieva says
Thanks, Toni! It makes me so happy you've found a recipe everyone enjoys! 🙂
Shadi+Hasanzadenemati says
Oh wow, this looks so delicious. My family is going to devour it!