Name: Chinese Lemon Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 600g (1.3 lb) chicken breast, cut into roughly 3cm cubes; ½ cup chicken stock; 1½ tbsp light soy sauce; 3 tbsp sugar; 3 tbsp lemon juice (juice of about 2 lemons); Finely grated zest of 1 lemon; 1 cup plain flour; 2 garlic cloves, finely chopped; 1 tsp finely grated ginger; 2 tsp cornstarch, dissolved in 2 tbsp water; Vegetable oil for frying; 1 tsp sesame seeds (optional); Sliced spring onion (scallions) to serve; Lemon slices to serve (optional)

Jump to Recipe

If you’re craving a dish that balances bright citrus with savory depth, Chinese Lemon Chicken is the perfect choice. This popular Chinese takeout favorite brings together crispy, golden-fried chicken and a tangy, slightly sweet lemon sauce that’s simply irresistible. The combination of tender chicken and the zesty sauce is a crowd-pleasing dish that is surprisingly easy to make at home.

Making Chinese Lemon Chicken at home means you can enjoy all the flavors of your favorite restaurant dish without the extra oil or sodium. The crispy chicken pieces are coated in a delicate lemon sauce that’s full of fresh citrus flavor, balanced with a touch of sweetness and savory undertones. It’s quick, flavorful, and satisfying—perfect for a weeknight dinner or even for impressing guests.

Whether you’re looking to spice up your chicken dinner routine or recreate a beloved takeout dish, this recipe brings the restaurant-quality taste you crave, with the bonus of being homemade.

Why You’ll Love This Recipe

Crispy & Flavorful Chicken – Lightly fried chicken with a satisfying crunch, topped with a tangy lemon sauce.
Balanced Sweetness & Tartness – A perfect blend of sweetness from the sugar and tartness from fresh lemon.
Quick & Easy – Ready in under 30 minutes, making it an ideal weeknight meal.
Family Favorite – Loved by kids and adults alike, it’s sure to please even picky eaters.
Better Than Takeout – Homemade with fresh ingredients and less grease than traditional takeout.

Ingredients

Chicken breast, cut into cubes
Chicken stock
Light soy sauce
Sugar
Lemon juice and zest
Plain flour
Garlic, finely chopped
Fresh ginger, finely grated
Cornstarch
Vegetable oil (for frying)
Sesame seeds
Sliced spring onions (scallions)
Lemon slices (optional, for garnish)

Variations

Add Spice

Add a bit of chili paste or red pepper flakes to the lemon sauce for a spicy kick.

Veggie Addition

Stir-fry some bell peppers, broccoli, or snap peas and toss them in with the chicken and sauce.

Extra Crispy

Double-coat the chicken in flour before frying for an even crunchier texture.

Healthier Version

Swap the frying for baking the chicken pieces in the oven at 400°F (200°C) for 15-20 minutes for a lighter version.

Gluten-Free

Use gluten-free soy sauce and cornstarch for a gluten-free option. For the coating, you can use rice flour or a gluten-free flour blend.

How to Make the Recipe

Step 1: Prepare the Chicken

Cut the chicken into bite-sized cubes and season lightly with salt and pepper. Set aside.

Step 2: Make the Lemon Sauce

In a bowl, mix together the chicken stock, soy sauce, sugar, lemon juice, and lemon zest. Stir to combine, then set aside.

Step 3: Coat the Chicken

Place the flour in a shallow bowl and dredge the chicken cubes in the flour, ensuring they are well-coated. Tap off any excess flour.

Step 4: Fry the Chicken

Heat vegetable oil in a wok or large pan over medium-high heat. Fry the chicken cubes in batches until golden and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.

Step 5: Make the Sauce

In a separate pan, heat a little oil and sauté the garlic and ginger until fragrant. Pour in the lemon sauce mixture and bring it to a simmer. Add the cornstarch-water mixture to thicken the sauce.

Step 6: Combine Chicken and Sauce

Once the sauce has thickened, add the crispy chicken back into the pan, tossing to coat the chicken in the lemon sauce. Cook for another 2-3 minutes until the chicken is fully coated.

Step 7: Serve

Serve the Chinese lemon chicken hot, garnished with sesame seeds, spring onions, and lemon slices.

Tips for Making the Recipe

Use Fresh Lemon – Fresh lemon juice and zest are key to achieving that vibrant citrus flavor.
Don’t Overcrowd the Pan – Fry the chicken in batches to ensure they cook evenly and stay crispy.
Thicken the Sauce – Adjust the cornstarch to get the sauce as thick as you prefer.
For Extra Flavor – Add a splash of rice vinegar or a dash of chili flakes to the sauce for added depth.
Make Ahead – Prep the chicken and sauce separately, then combine just before serving for the crispiest results.

How to Serve

Serve with steamed rice, jasmine rice, or fried rice for a complete meal.
Pair with stir-fried vegetables or a simple salad for a well-rounded dish.
Top with extra sesame seeds and sliced spring onions for garnish.
Serve with lemon wedges on the side for an extra zesty hit of citrus.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.

Freezing

Freeze the fried chicken and sauce separately for up to 1 month. Thaw in the fridge overnight and reheat in the oven to retain crispiness.

Reheating

Reheat the chicken in an oven or air fryer at 350°F (175°C) for about 10-15 minutes to restore its crispiness. Reheat the sauce on the stove or microwave.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes! Chicken thighs will add extra juiciness and flavor but may need a slightly longer cooking time.

2. Can I make this dish without frying?

Yes, you can bake the chicken pieces at 400°F (200°C) for 15-20 minutes to make the dish lighter.

3. What if I don’t have cornstarch?

You can substitute cornstarch with potato starch or arrowroot powder for a similar thickening effect.

4. Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can work in a pinch.

5. How can I make this dish spicier?

Add chili paste, sriracha, or red pepper flakes to the sauce for some heat.

6. How do I make the sauce thicker?

Add more cornstarch dissolved in water or let the sauce simmer longer to thicken.

7. Can I double this recipe?

Yes, simply double the ingredients and cook in batches to ensure everything cooks evenly.

8. Can I freeze this dish?

Yes, freeze the chicken and sauce separately for up to a month and reheat when ready to serve.

9. What kind of soy sauce should I use?

Light soy sauce is best for this recipe, but dark soy sauce can be used for a more intense flavor.

10. Can I serve this with other side dishes?

Yes, it pairs well with a variety of sides, including rice, stir-fried vegetables, or a light salad.

Conclusion

This Chinese Lemon Chicken recipe offers a perfect balance of crispy chicken, sweet lemon, and savory soy sauce, making it a standout dish for any occasion. With fresh ingredients and a simple process, you can recreate the flavors of your favorite Chinese restaurant right in your kitchen. Whether you’re serving it for a weeknight dinner or special occasion, this dish is sure to be a hit!