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Crispy Chinese Lemon Chicken

Crispy Chinese Lemon Chicken

Crispy Chinese Lemon Chicken is a restaurant-style favorite you can make at home. With its double-fried golden crust and glossy tangy-sweet lemon sauce, this dish delivers the perfect balance of crunch and flavor. Easy enough for weeknights yet impressive for guests, it’s a comfort meal that stands out every time.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, LUNCH, Main Course
Cuisine: ASIAN, Chinese
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken thigh fillets about 125g/3oz each (or use 2 chicken breasts, pounded evenly)
  • 1/2 tsp kosher salt
  • 1/4 cup cornstarch (for dusting)
  • 4-6 cups vegetable or canola oil enough for 1.5-inch frying depth
For the Stay-Crisp Batter
  • 1/3 cup cornstarch
  • 1/3 cup + 1 tbsp all-purpose flour
  • 1/2 tsp kosher salt
  • 1/4 tsp baking powder
  • 1/2 cup cold soda water
For the Lemon Sauce
  • 6 tsp cornstarch
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup freshly squeezed lemon juice
  • 1/3 cup white sugar
  • 1/2 tsp grated garlic
  • 1/2 tsp grated ginger
  • 1 tbsp Chinese cooking wine optional – omit if alcohol-free
Optional Garnishes
  • fresh lemon slices
  • green onion thinly sliced on the diagonal

Method
 

  1. Step 1: In a bowl, whisk together cornstarch, flour, baking powder, and salt. Chill in the fridge while preparing chicken.
  2. Step 2: Pound chicken to 1/3-inch thickness. Season with salt.
  3. Step 3: Coat chicken lightly with cornstarch, shaking off excess.
  4. Step 4: Heat oil in a heavy pot to 320°F (160°C), at least 1.5 inches deep.
  5. Step 5: Mix chilled flour mixture with soda water. Don’t overmix; lumps are okay.
  6. Step 6: Dip chicken in batter and fry 1–2 pieces at a time for 3 minutes until pale golden. Drain and rest for 20 minutes.
  7. Step 7: In a saucepan, whisk cornstarch with broth. Add lemon juice, sugar, garlic, ginger, and optional cooking wine. Simmer 3 minutes until thickened. Keep warm.
  8. Step 8: Reheat oil to 390°F (200°C). Fry chicken again for 3 minutes until golden and extra crispy.
  9. Step 9: Slice chicken, drizzle with lemon sauce, and garnish with lemon slices or scallions. Serve immediately.

Notes

Double fry for maximum crispiness. Adjust sauce thickness by adding water if too thick or simmering longer if too thin. For a gluten-free version, use gluten-free flour. Kid-friendly option: reduce lemon juice and increase sugar slightly. Store leftovers for up to 2 days and re-crisp before serving.