Crispy Chinese Lemon Chicken Recipe

Crispy Chinese Lemon Chicken isn’t just another takeout favorite—it’s the kind of dish that delivers the perfect crunch followed by a tangy, sweet, and refreshing burst of lemon sauce. If you’ve ever wished you could recreate that restaurant-style flavor at home, this recipe will show you how, step by step. Using simple ingredients and a foolproof double-fry method, you’ll get that unbeatable golden crunch without sogginess. Whether you’re cooking for family dinner, hosting friends, or just craving a comfort meal that rivals your local Chinese restaurant, this Crispy Chinese Lemon Chicken will hit the spot.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – ready in under an hour, including prep.
• Simple Ingredients – pantry staples, nothing fancy.
• Perfect for family dinners, potlucks, or even date night.
• Unbelievably Delicious – crispy on the outside, juicy on the inside, and coated in a glossy lemon sauce that’s neither too sweet nor too sour.
• Stands Out – the secret double-fry technique guarantees extra crunch, while the sauce has the right balance of tang and sweetness.
• Comfort & Impress – perfect for cozy nights in or wowing guests with a restaurant-style dish at home.

Ingredients Needed

For the Chicken

• 4 boneless, skinless chicken thigh fillets (about 125g/3oz each) – or use 2 chicken breasts, pounded evenly
• ½ teaspoon kosher salt
• ¼ cup cornstarch (for dusting)
• 4–6 cups vegetable or canola oil (enough for 1.5-inch frying depth)

For the Stay-Crisp Batter

• ⅓ cup cornstarch
• ⅓ cup + 1 tablespoon all-purpose flour
• ½ teaspoon kosher salt
• ¼ teaspoon baking powder
• ½ cup cold soda water (avoid sparkling mineral water for best texture)

For the Lemon Sauce

• 6 teaspoons cornstarch
• ½ cup low-sodium chicken broth
• ½ cup freshly squeezed lemon juice
• ⅓ cup white sugar
• ½ teaspoon grated garlic
• ½ teaspoon grated ginger
• 1 tablespoon Chinese cooking wine (optional – omit if alcohol-free)

Optional Garnishes

• Fresh lemon slices
• Green onion, thinly sliced on the diagonal

How to Make Crispy Chinese Lemon Chicken

Step 1: Chill the Dry Batter Base

In a bowl, whisk together cornstarch, flour, baking powder, and salt. Place the bowl in the fridge while you prep the chicken. Chilling helps create a lighter, crispier crust.

Step 2: Pound the Chicken Evenly

Place chicken between two sheets of plastic wrap or in a freezer bag. Use a meat mallet or the bottom of a skillet to pound it to about ⅓-inch thickness. This ensures even cooking and tenderness. Sprinkle both sides with salt.

Step 3: Dust with Cornstarch

Spread cornstarch on a plate. Coat both sides of each chicken piece, shaking off excess. This light coating helps the batter cling better.

Step 4: Preheat the Oil

In a large, heavy pot, heat oil to 320°F (160°C). Oil should be at least 1.5 inches deep so the chicken floats.

Step 5: Make the Wet Batter

Remove the chilled flour mix from the fridge. Add soda water and whisk lightly—don’t overmix. A few small lumps are fine and help make the crust airy.

Step 6: First Fry (Par-Fry)

Dip chicken pieces in the batter, allowing excess to drip off. Carefully lower into hot oil and fry 1–2 pieces at a time for about 3 minutes until pale golden. Drain on a paper towel–lined tray. Repeat with remaining chicken. Let the chicken rest for 20 minutes while you prepare the sauce.

Step 7: Cook the Lemon Sauce

In a small saucepan, mix cornstarch with a splash of chicken broth until smooth. Add the remaining broth, lemon juice, sugar, garlic, ginger, and cooking wine. Whisk and bring to a simmer over medium heat. Cook for about 3 minutes until the sauce thickens to a honey-like consistency. It may look too thick at first but will loosen as it simmers. Remove from heat and keep warm.

Step 8: Second Fry (For Crisp Perfection)

Reheat the oil to 390°F (200°C). Fry chicken pieces again, 2 at a time, for about 3 minutes until deep golden brown and ultra-crispy. Flip halfway through for even color. Drain well.

Step 9: Coat and Serve

Slice chicken into strips, pour over the warm lemon sauce, and garnish with lemon slices or scallions. Serve immediately for maximum crunch.

Serving and Storage Tips

• Serve with steamed jasmine rice or fried rice to soak up the sauce.
• Add stir-fried vegetables like broccoli or snow peas for balance.
• To store, keep leftovers in an airtight container in the fridge for up to 2 days. Store sauce separately if possible to prevent sogginess.
• To reheat, crisp chicken in a hot oven or air fryer, then drizzle with warmed sauce. Avoid microwaving as it softens the coating.

Helpful Notes

• Double Frying: This is the secret to keeping the chicken extra crispy.
• Sauce Consistency: If too thick, thin with a splash of water; if too thin, simmer a bit longer.
• Gluten-Free Option: Use gluten-free flour and cornstarch.
• Kid-Friendly: Reduce lemon juice slightly and add a touch more sugar for a milder flavor.
• Oil Reuse: Strain cooled frying oil and store for reuse—it’s fine for future frying.

Conclusion

This Crispy Chinese Lemon Chicken recipe is a winner because it combines a shatteringly crisp coating with a tangy lemon sauce that’s perfectly balanced. It’s quick enough for weeknights yet impressive enough for guests. If you try it, don’t forget to leave a comment and a star rating below—we’d love to hear your feedback. Share your version on Pinterest or Facebook, and tell us: what twist did you add to make it your own?

Frequently Asked Questions (FAQ)

Can I use chicken breast instead of thighs?

Yes. Just make sure to pound the chicken breast evenly so it cooks at the same rate and stays tender.

How do I make this gluten-free?

Swap the all-purpose flour with gluten-free flour and keep the cornstarch. The results will still be crispy.

Why did my sauce turn too thick?

This usually happens if it simmers too long. Add a splash of warm water or broth to thin it out.

Is this Crispy Chinese Lemon Chicken freezer-friendly?

It’s best enjoyed fresh, but you can freeze the fried chicken (without sauce) for up to 1 month. Re-crisp in an oven or air fryer before adding sauce.

How thick should the sauce be?

It should be just thick enough to coat the back of a spoon. Too thin and it won’t cling; too thick and it will feel heavy.