If you’re craving a dish that’s bright, tangy, and irresistibly crispy, this Chinese Lemon Chicken Recipe is exactly what you need. It beautifully balances the zesty punch of fresh lemon juice with the savory crunch of golden-fried chicken cutlets, all coated in a glossy, sweet-tart sauce. Whether you’re cooking for family or entertaining friends, this recipe brings a restaurant-quality dish right to your kitchen with simple ingredients and straightforward steps that will make you want to cook it again and again.
Ingredients You’ll Need
The magic of this Chinese Lemon Chicken Recipe lies in its thoughtfully chosen ingredients. Each one plays a part in creating harmony between crispiness, tanginess, and sweetness, while keeping the dish vibrant and comforting.
- 3 large boneless, skinless chicken breasts: These form the tender, juicy base of your dish when sliced thinly for quick frying.
- 2 large eggs: Helps the flour and cornstarch mix stick beautifully to the chicken, creating that sought-after crispy crust.
- ½ teaspoon salt and ½ teaspoon black pepper: Essential seasoning to enhance the chicken’s natural flavor.
- 2 tablespoons olive oil: Provides the perfect medium for frying, giving the chicken a golden, crunchy exterior.
- ½ cup cornstarch and ¼ cup all-purpose flour: Combined for a light, delicate coating that crisps up when fried.
- 2 tablespoons unsalted butter: Adds richness to the luscious lemon sauce, rounding out the acidic notes.
- ½ cup freshly squeezed lemon juice: The heart of the recipe, delivering that fresh, vibrant zing you expect in lemon chicken.
- ¼ cup granulated sugar: Balances the tartness of the lemon juice and creates a delightful glaze.
- â…” cup low-sodium chicken broth: Adds depth and savoriness to the sauce without overpowering the lemon flavor.
- ¼ teaspoon salt: Enhances the overall taste of the sauce notes.
- 1 tablespoon cornstarch: Used to thicken the lemon sauce to a perfect glossy finish.
- 2 green onions, chopped: Adds freshness and a pop of color as garnish.
- 1 lemon, cut into wedges: For serving — a little extra lemon boost for those who love it extra tangy.
How to Make Chinese Lemon Chicken Recipe
Step 1: Butterfly the Chicken
Start by slicing each chicken breast in half lengthwise to create thin cutlets. This helps the chicken cook evenly and quickly, ensuring a juicy interior surrounded by that sought-after crispy crust.
Step 2: Prepare the Dredging Stations
Set up two shallow bowls — in the first, whisk together the eggs, salt, and pepper; in the second, combine the cornstarch and flour. This two-step dredging process guarantees each piece of chicken gets a perfectly crispy coating that clings tightly.
Step 3: Dredge the Chicken
Dip each chicken cutlet into the egg mixture so it’s fully moistened, then coat it in the flour-cornstarch mixture. Shake off any excess for an even crust that fries up beautifully golden.
Step 4: Fry the Chicken
Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets in batches until they turn a mouthwatering golden brown and feel crisp to the touch. Drain on paper towels to remove excess oil and keep them crisp.
Step 5: Make the Lemon Sauce
Discard most of the oil from the skillet, leaving just a bit to sauté the butter until melted. Pour in the freshly squeezed lemon juice, sugar, chicken broth, salt, and cornstarch. Whisk continuously to blend the flavors and thicken the sauce, creating a shiny, smooth glaze.
Step 6: Assemble and Serve
Slice the fried chicken into thin strips, then toss gently in the lemon sauce until every piece is luxuriously coated. Sprinkle with chopped green onions and serve with fresh lemon wedges for a bright finishing touch.
How to Serve Chinese Lemon Chicken Recipe
Garnishes
Chopped green onions add a fresh crunch and vibrant green burst that contrasts beautifully with the golden chicken. The lemon wedges let you personalize each bite with extra zest and tang, making the experience all the more enjoyable.
Side Dishes
This Chinese Lemon Chicken Recipe pairs perfectly with steamed jasmine rice or fluffy fried rice to soak up that luscious lemon sauce. Steamed broccoli or snap peas also complement the dish by adding a fresh, crunchy vegetable element.
Creative Ways to Present
Want to impress? Arrange the chicken strips over a bed of wilted spinach or baby bok choy for color and nutrients. For a fun twist, serve it family-style with lemon rice and a side of pickled vegetables to mix sweet, sour, and crunchy textures on every plate.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Chinese lemon chicken to cool completely before placing it in an airtight container. It will keep well in the refrigerator for up to 3 days, preserving both the texture and the bright flavors of the sauce.
Freezing
You can freeze this dish, but it’s best to freeze the chicken and sauce separately if possible. Store the fried chicken in a single layer on a baking sheet to freeze quickly before transferring it to a freezer-safe container. The sauce can be stored in a small airtight jar. Both will last up to 2 months frozen.
Reheating
For the crispiest results when reheating, warm the chicken in a skillet over medium heat rather than the microwave. Gently reheat the lemon sauce in a small pan and pour over the chicken just before serving to keep the coating as crisp as possible.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work well if you prefer a slightly juicier and more flavorful cut. Just adjust frying time as thighs may take a bit longer to cook through.
Is there a gluten-free version of this Chinese Lemon Chicken Recipe?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend and ensure your chicken broth is gluten-free. Cornstarch is naturally gluten-free, so the dredging mix remains crisp and light.
How do I prevent the chicken from becoming soggy?
Proper dredging and frying in hot oil are key. Make sure the oil is well-heated before frying and don’t overcrowd the pan, allowing the chicken to crisp evenly. Drain on paper towels immediately after frying to remove excess oil.
Can I make the lemon sauce ahead of time?
You can prepare the lemon sauce up to a day in advance and refrigerate it. Warm it gently before tossing with the freshly fried chicken. Just give it a good whisk if it thickens too much when chilled.
What’s the best way to get a bright lemon flavor?
Freshly squeezed lemon juice is absolutely crucial for the vibrant, clean zing that defines this dish. Bottled lemon juice won’t deliver quite the same fresh brightness, so always go fresh if you can.
Final Thoughts
This Chinese Lemon Chicken Recipe never fails to impress with its perfect balance of tangy lemon, crispy chicken, and sweet, glossy sauce. It’s a dish that’s as fun to make as it is satisfying to eat, and I can guarantee it’ll become a go-to favorite you’ll reach for time and time again. So grab your lemons, heat up that skillet, and treat yourself to a little golden delight tonight!
Print
Chinese Lemon Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
- Diet: Halal
Description
This Chinese Lemon Chicken recipe features tender, crispy chicken cutlets coated in a tangy and sweet lemon sauce. It’s a delicious blend of crispy textures and vibrant citrus flavors, perfect for a quick and satisfying dinner that serves six.
Ingredients
Chicken and Coating
- 3 large boneless, skinless chicken breasts
- 2 large eggs
- ½ teaspoon salt (for egg mixture)
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup cornstarch
- ¼ cup all-purpose flour
Lemon Sauce
- 2 tablespoons unsalted butter
- ½ cup freshly squeezed lemon juice
- ¼ cup granulated sugar
- â…” cup low-sodium chicken broth
- ¼ teaspoon salt (for sauce)
- 1 tablespoon cornstarch
Garnish
- 2 green onions, chopped
- 1 lemon, cut into wedges
Instructions
- Butterfly Chicken: Slice the chicken breasts in half lengthwise to create thinner cutlets. This ensures quick and even cooking.
- Prepare Dredging Stations: In one shallow bowl, whisk together the eggs, ½ teaspoon salt, and ½ teaspoon black pepper. In another shallow bowl, mix the cornstarch and all-purpose flour.
- Dredge Chicken: Dip each chicken cutlet into the egg mixture, fully coating it, then dredge it in the cornstarch and flour mixture, making sure each piece is completely coated for a crispy crust.
- Fry Chicken: Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets in batches until they are golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- Make Lemon Sauce: Remove excess oil from the skillet, leaving about a tablespoon. Add butter to the skillet and melt over medium heat. Stir in lemon juice, granulated sugar, chicken broth, ¼ teaspoon salt, and cornstarch. Whisk continuously until the sauce thickens to a smooth consistency.
- Assemble and Serve: Slice the fried chicken into thin strips. Pour the lemon sauce over the chicken, tossing gently to coat evenly. Garnish with chopped green onions and lemon wedges. Serve immediately with steamed rice or your preferred side.
Notes
- Ensure chicken breasts are sliced evenly to cook uniformly.
- Do not overcrowd the pan when frying to maintain crispiness.
- For an extra tangy flavor, add some lemon zest to the sauce.
- Serve with steamed jasmine rice or stir-fried vegetables for a complete meal.
- Leftover chicken can be stored refrigerated for up to 2 days but is best enjoyed fresh for optimal crispness.
