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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.
Can the chicken been baked instead of fried for a healthier alternative?
Thanks so much, we loved this recipe! Your blog is awesome and your recipes are very easy to follow. I also love that I don’t need 100 ingredients for each dish. Thanks again.
Hi Heather, thanks for your sweet comment on this lemon chicken recipe.
Should the chicken be marinated, then cooked before being battered and fried?
Yes just follow the method.
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Big fan of this recipe. Many years ago, I discovered Lemon Chicken at a Chinese Restaurant I used to frequent in Corvallis, OR. I loved the light, delicate taste of the lemon sauce they used (served on the side, if I remember correctly) and this recipe matches my memory of that delightful dish. Thank you for making it available to everyone.
Thanks Jef. :)
Hi, if I wanted to keep the thighs in one big piece and cut after cooking, what change in cooking etc would you suggest?
sorry that should say cook the thighs
How many hours before can you cook the chicken?
Just marinate the chicken for 30 minutes and you can cook.
Sis,u mention to use soy sauce… Is it light soy sauce or dark soy sauce.. Tq
Light soy sauce.
Bee,
I really would like to see more authentic recipes like Sandy was referring to. Can you post the authentic Malaysian version of this recipe as an option for those who wish to experience the culture palate.
Also, I would like to see both the American version and the original Asia versions of recipes allowing the reader the option of choosing the version or versions they wish to try. As a teacher, I am all about culture immersion after all, I would think the purpose of you providing these wonderful recipes is to foster appreciation for commonality and differences of cultures.
Pam, I have A TON of authentic recipes on Rasa Malaysia, there are over 750 recipes on my blog and I would say 60% of them are the authentic recipes. However I live in the US and the majority of my readers are Americans, and too authentic is a roadblock to them. What I have been trying to do is to make Asian cooking more accessible to my general audience and simplify them and once they get comfortable with Asian cooking, they can move up to the authentic versions. I am a food blogger, and not a culinary educator or teacher, I do the best I can to please both sides of the audience but it’s not easy.
And I agree with Bee wholeheartedly, as a reader and can’t cook to save my life, i find Bee’s recipes easy to follow and foolproof. I have also read far too many blogs that have complicated steps and ingredients (as true authentic cooking tends to), as much as I admire their skills and effort, it is too hard to follow especially when residing in a western country where locating some exotic ingredients could be a task on its own.
Thanks Joan. I try to make my recipes as accessible as possible. :)
Love your recipes. I’m going to try this put soon. What oil do you recommend frying in? I have peanut oil and vegetable oil on hand.
You can use either but my late mother swore by peanut oil because of the aroma. :)