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This easy lemon chicken is crispy, tangy, and just like takeout but better. Bite-sized chicken pieces are fried golden and coated in a bright, glossy Lemon Sauce. Quick, simple, and made with pantry ingredients, it’s perfect for weeknight dinners or anytime you crave takeout at home.
Crispy Chinese Lemon Chicken
Chinese lemon chicken is one of my favorite chicken recipes, and I make it at home frequently. This is my tried and tested recipe, made just like the one you love from takeout but fresh, homemade, and better. The sauce is bright, tangy, lightly sweet, and glossy, giving each bite that classic crispy Chinese lemon chicken flavor you can’t resist.
It’s simple and reliable, made with ingredients you probably already have in your pantry. No bottled sauces or complicated steps, just perfectly fried chicken coated in a light homemade lemon sauce. Serve it with rice or stir-fried vegetables for a complete meal. If you’ve ever wished you could recreate takeout lemon chicken at home, this crispy Chinese lemon chicken recipe is exactly what you need. Don’t forget to check out my full Lemon Sauce recipe, the secret to that tangy, glossy coating every time.
For more better-than-takeout recipes, check out my Kung Pao Chicken and Sweet and Sour Pork!
Secrets To Crispy Tender Chicken
For flavorful, tender chicken, I marinate the pieces in soy sauce, a little cornstarch, and Shaoxing wine. The soy sauce lightly seasons and helps soften the meat, while the cornstarch locks in moisture so the chicken stays juicy after frying. It also helps the coating stick better.
I use a dry coating of cornstarch and flour because it fries up light and crispy without feeling heavy. The chicken stays tender inside with a clean, golden crunch outside. If you want a different texture, you can try my All Purpose Frying Batter. It’s airy, light, and works well for chicken, shrimp, fish, or vegetables.
To fry, heat the oil to about 350°F (175°C). If you don’t have a thermometer, dip a wooden chopstick or spoon into the oil. Steady bubbles mean it’s ready. If the oil starts to smoke, lower the heat. This method works every time, even for beginners, and gives you chicken that’s crisp on the outside and tender inside.
Ingredients You’ll Need
- Chicken
- Cornstarch
- All-purpose flour
- Shaoxing wine
Lemon Sauce
I use my homemade Lemon Sauce for this recipe. It’s bright, tangy, and versatile. You can also drizzle it over fried chicken, fish, shrimp, or pork.
Check out the recipe card below for the full ingredient list and measurements.
Pro Tip #1: Chicken Thigh vs Chicken Breast
I use either chicken breast or thigh for this recipe. Chicken breast gives you a leaner bite with a crisp coating, while thigh meat stays extra juicy and forgiving if you fry a little longer. Both work well, so use what you have or prefer.
Pro Tip #2: Shaoxing Wine Is Optional But Helpful
Shaoxing wine adds a subtle aroma and helps remove any raw chicken smell. If you don’t have it, you can skip it and still get great results, but it’s a nice upgrade if you do.
Pro Tip #3: Why Cornstarch Is Key
Cornstarch helps tenderize the chicken and creates that light, crisp texture once fried. It also helps the coating stick better, so you get an even crunch instead of patchy batter.
Pro Tip #4: Flour Balances The Crunch
Using a mix of cornstarch and all-purpose flour gives the best texture. Cornstarch alone can be a bit brittle, while flour alone can feel heavy. Together, they fry up golden, light, and crisp without overpowering the chicken.
Pro Tip #5: Neutral Oil For Frying
Use a neutral oil like vegetable, canola, or peanut oil. These oils fry cleanly and let the chicken and lemon sauce flavors shine without interference.
How To Make Lemon Chicken
Start by marinating the chicken with all the marinade ingredients. Give it a good mix so everything is well coated, then let it sit for about 30 minutes. This helps the chicken stay flavorful and tender.
While the chicken is marinating, mix all the ingredients for the lemon sauce in a bowl and set it aside. This way it’s ready to go once the chicken is fried.
When you’re ready to cook, add the cornstarch and all-purpose flour directly to the marinated chicken. Stir until each piece is evenly coated with a light, dry coating.
Heat a saucepan or wok with about 2 inches of oil. Once the oil is hot, carefully fry the chicken in batches until golden brown and crispy. Transfer the fried chicken to a paper towel lined plate to drain any excess oil.
In a shallow pan over low heat, pour in the lemon sauce mixture. Stir gently until the sauce thickens and turns glossy.
Add the fried chicken and toss until every piece is nicely coated. Dish out, sprinkle with white sesame seeds, and serve right away while it’s still crispy.
Frequently Asked Questions
It’s best enjoyed fresh, but you can fry the chicken earlier in the day and keep it uncovered at room temperature for a short time. Warm it up again and coat with the sauce just before serving.
You can, but the texture will be different. Deep frying gives the most authentic crispiness. Air frying or baking results in a lighter crunch rather than that classic restaurant-style coating.
This usually happens when the sauce is too thin or the chicken sits in it for too long. Let the sauce thicken until glossy, then toss the chicken quickly and serve right away for the best texture.
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the chicken and sauce separate if possible.
Reheat the chicken separately in an oven, air fryer, or skillet over medium heat until hot and crisp. Warm the sauce on the stovetop and pour it over just before eating. Microwaving everything together will soften the coating.
This recipe is 337 calories per serving.
What To Serve With This Recipe
This chicken is just perfect with some warm and fluffy steamed white rice. For an easy and wholesome Chinese weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Chicken Recipes You Might Like
Lemon Chicken
Ingredients
- 10 oz skinless, boneless chicken breast or thigh, cut into small pieces
- ¼ cup cornstarch, sifted and combine well
- ¼ cup all purpose flour
- oil, for deep-frying
- ½ teaspoon white sesame
Marinade:
- ½ tablespoon soy sauce
- ½ tablespoon Shaoxing wine, optional
- 1 tablespoon cornstarch
Lemon Sauce:
- 5 tablespoons water
- 3 tablespoons lemon juice
- 1 tablespoon sugar , or more to taste
- 1 teaspoon cornstarch
- 1 pinch salt , or to taste
Instructions
- Marinate the chicken with all the ingredients in the Marinade for 30 minutes.
- Mix all the ingredients for the Lemon Sauce and set aside.
- Add the cornstarch and all-purpose flour to the chicken, stirring to coat each piece evenly.
- Heat a saucepan or wok with about 2 inches of oil. Once the oil is hot, deep-fry the chicken until golden brown. Transfer the chicken to a paper towel–lined plate to drain excess oil.
- In a shallow pan over low heat, add the Lemon Sauce mixture. Once the sauce thickens, add the fried chicken and stir to coat evenly. Dish out, top with white sesame seeds, and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this lemon chicken with a few variations. I marinated the chicken in Yoshida marinade that is my go to for stir fry and such. The recipe turned out very good. I plan on making it again. The marinating time made the chicken so tender
That’s great Marie, you are so creative. Thanks for your comment and review and please try more recipes on my site!
This was so easy and came out very well. Thank you. I have made your rendang recipes over and over and they are a favourite every time.
Hi Jil. Thanks for trying my lemon chicken and rendang recipes and giving me 5 stars rating!
First time making this and the sauce was a perfect combination. I cooked a side of linguine with olive oil and garlic salt and put the chicken on top, amazing.
Nice! :)
Still a favourite with even the picky not-so-small-now ones. So easy to do and any extra chicken bits are great to pick on for lunches/snackes the next day.
It was FANTASTIC!!!! Even the picky eaters in my family were grabbing seconds! I substituted all the parts where it mentioned cornstarch or flour for cornflour, and I got perfect results. Definitely gonna make this again.
Thanks!
Does it freeze?
Yes you can but not recommended.
I didn’t have the shaoxing wine and sesame seeds but it still turned out so tasty! I also used an air fryer at first. Great recipe