If you have a craving for something that perfectly balances crispy, tangy, and downright delicious flavors, you’re going to fall in love with this Chinese Lemon Chicken Recipe. This dish brings together tender fried chicken coated in a golden, crunchy batter, all glazed with a bright and glossy lemon sauce that packs just the right amount of zing. Whether you’re an experienced cook or just looking to spice up your weeknight dinners, this recipe is like a little burst of sunshine on your plate that’s incredibly satisfying, easy to prepare, and impressive enough to wow friends and family.
Ingredients You’ll Need
Getting all your ingredients prepped for this recipe is a breeze. Each item plays a key role, from the fragrant Shaoxing wine that deepens flavor to the pinch of turmeric that adds a hint of warmth and color. The combination of fresh lemon juice and zest brings acidity and brightness, while the mix of flours and cornstarch guarantees that irresistible crispiness in the chicken. Don’t underestimate the power of the simple pantry staples here; they create magic when combined just right.
- 1 pound boneless skinless chicken breast or thighs: Using chicken thighs gives more juiciness, while breast meat keeps it lean and tender.
- 2 teaspoons Shaoxing wine: This Chinese cooking wine adds authentic depth and aroma to the marinade.
- ½ teaspoon salt: Essential for seasoning the chicken perfectly.
- ¼ teaspoon garlic powder: Infuses a subtle garlicky base without overpowering the lemon.
- ¼ teaspoon sesame oil: Adds a delicate nutty fragrance.
- ⅛ teaspoon white pepper: A gentle heat that complements the lemon zing.
- 1 tablespoon cornstarch: Helps tenderize and bind flavors during marination.
- Neutral oil for frying: Such as peanut or canola oil, these oils have a high smoke point critical for perfect frying.
- ¾ cup all-purpose flour: Forms the base of the crispy batter.
- 2 tablespoons cornstarch: Makes the coating delightfully crisp.
- ¼ teaspoon salt: Balances the batter seasoning.
- ⅛ teaspoon baking powder: Lightens the batter, giving it a great crunch.
- Pinch turmeric powder (optional): Adds a sunny color without affecting taste much.
- ¼ teaspoon sesame oil: Enhances the batter’s flavor with nuttiness.
- ½ cup cold beer or seltzer: Creates a light, airy batter perfect for frying.
- ½ cup cornstarch: For the crispy coating alternative to batter.
- 2 tablespoons all-purpose flour: Balances the dry coating mix.
- ¼ teaspoon salt: Seasoning for the dry coating.
- ⅛ teaspoon white pepper: Keeps the flavor consistent throughout.
- Pinch turmeric powder (optional): Touch of color in the coating.
- ¼ teaspoon sesame oil: Adds a fragrant note to the coating.
- Juice of 1 to 2 fresh lemons (about ¼ cup): The star ingredient for that fresh, zesty lemon flavor.
- ½ lemon, sliced for garnish: Adds a bright, decorative touch.
- 1 teaspoon lemon zest: Intensifies the lemon aroma in the sauce.
- ⅓ cup water: Dilutes the sauce just enough for perfect consistency.
- ¼ cup white granulated sugar: Balances the tart lemon juice with sweetness.
- ¼ teaspoon salt: Pulls all the flavors together.
- 1½ tablespoons cornstarch mixed with 1½ tablespoons water: Staples for thickening the luscious lemon sauce.
How to Make Chinese Lemon Chicken Recipe
Step 1: Marinate the Chicken
Start by tossing the chicken pieces in a bowl with Shaoxing wine, salt, garlic powder, sesame oil, white pepper, and cornstarch. This marinade works wonders to tenderize the meat and infuse it with layers of subtle savory flavor, setting the stage for an irresistible dish. Let it rest for at least 15 minutes—patience here really pays off.
Step 2: Prepare Your Batter or Crispy Coating
You have two delicious options for the fried coating: Either whip up a beer batter by combining flour, cornstarch, salt, baking powder, white pepper, turmeric, sesame oil, and cold beer or seltzer—this creates a light, airy crunch—or go the crispy coating route by tossing the marinated chicken in a dry mixture of cornstarch, flour, salt, white pepper, turmeric, and sesame oil. Both methods yield fantastic texture, so choose your adventure based on preference or pantry availability!
Step 3: Heat the Oil
Heat your neutral frying oil in a deep pan or wok until it reaches around 350°F (175°C). This temperature is crucial for frying the chicken evenly to a gorgeous golden brown while keeping it tender inside. Using a thermometer helps keep things perfect.
Step 4: Fry the Chicken
Dip the marinated chicken pieces into your chosen batter or coat them thoroughly in the crispy dry mix, then carefully place them in the hot oil. Fry in batches to avoid overcrowding, ensuring each piece crisps up beautifully. Usually about 4 to 5 minutes per batch is enough until the chicken is cooked through and the coating is satisfyingly crunchy. Drain on paper towels to remove excess oil.
Step 5: Make the Lemon Sauce
While the chicken is frying, combine fresh lemon juice, water, white sugar, salt, and lemon zest in a small saucepan over medium heat. Heat until it gently boils, then stir in the cornstarch slurry. Keep stirring until the sauce thickens to a glossy, luscious consistency in just a minute or two. This bright, citrusy glaze is exactly what makes this Chinese Lemon Chicken Recipe unforgettable.
Step 6: Combine and Glaze
Once all the chicken pieces are fried and drained, toss them in the lemon sauce until each one is perfectly coated with that tangy, shiny glaze. This final step transforms crispy chicken into a dish bursting with fresh flavor and irresistible texture.
How to Serve Chinese Lemon Chicken Recipe
Garnishes
A few thin lemon slices artfully arranged on top add polish to the presentation and invite you to enjoy more lemony brightness with every bite. The zest scattered on the sauce gives an extra aromatic lift that’s both visual and flavorful.
Side Dishes
Steamed jasmine rice or fluffy white rice is the classic accompaniment, soaking up that glossy lemon sauce like a dream. For some added color and nutrition, steamed broccoli, snow peas, or sautéed greens provide a fresh contrast that balances the meal beautifully.
Creative Ways to Present
Want to impress your guests? Serve the lemon chicken over a bed of lightly stir-fried noodles or beside a crunchy Asian slaw for a refreshing crunch. Plating the chicken pieces with a sprinkle of chopped scallions or toasted sesame seeds adds a delightful finishing touch that makes this dish both homey and restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container in the refrigerator. The chicken will keep well for up to 3 days, though it’s best enjoyed fresh for maximum crunch and flavor.
Freezing
If you want to freeze the Chinese Lemon Chicken Recipe, freeze the fried chicken pieces separately from the sauce to preserve texture. Place them in freezer-safe containers or bags and freeze for up to 1 month. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the chicken in a 350°F oven for about 10 minutes to regain crispiness. Gently heat the lemon sauce on the stove and toss the chicken back in just before serving. This method keeps the chicken from becoming soggy and keeps the sauce bright.
FAQs
Can I use chicken thighs instead of breasts for this Chinese Lemon Chicken Recipe?
Absolutely! Chicken thighs are a fantastic choice as they tend to stay juicier and more flavorful after frying, but chicken breasts work well too, especially if you prefer a leaner option.
Is Shaoxing wine necessary, or can I substitute it?
Shaoixing wine adds authentic flavor, but if you don’t have it, dry sherry or a splash of mirin can work well as substitutes. Even a little chicken stock mixed with a touch of rice vinegar can do the trick.
Can I make the lemon sauce ahead of time?
Yes, you can prepare the lemon sauce in advance and store it in the refrigerator for a day or two. Just reheat gently before tossing with the freshly fried chicken to keep that perfect glossy texture.
What’s the difference between using the batter and the crispy coating?
The batter creates a lighter, airier crunch thanks to the beer or seltzer, while the crispy coating option results in a denser, crunchier crust. Both are delicious, so feel free to try both and decide which texture you prefer!
Can I use fresh lemon versus bottled lemon juice?
For the brightest and most authentic flavor, fresh lemon juice and zest are definitely preferred. Bottled lemon juice often lacks the fresh fragrance and can alter the final taste.
Final Thoughts
This Chinese Lemon Chicken Recipe is a true crowd-pleaser that effortlessly combines crunchy, juicy chicken with a vibrant lemon glaze. It feels like a special takeout treat you can whip up at home anytime you want to add brightness and boldness to your dinner table. Give it a go—you’ll be amazed at how such simple ingredients come together to create pure deliciousness that’s sure to become a favorite in your recipe rotation.
Print
Chinese Lemon Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Chinese Lemon Chicken recipe offers a crispy, golden fried chicken coated in a tangy and glossy lemon sauce, perfect for a flavorful Asian-inspired meal. It features tender chicken pieces marinated with traditional seasonings, fried to perfection, and tossed in a vibrant lemon glaze, making it both delicious and visually appealing.
Ingredients
For the Chicken Marinade
- 1 pound boneless skinless chicken breast or thighs, cut into 1½ inch (4 cm) chunks
- 2 teaspoons Shaoxing wine
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon sesame oil
- ⅛ teaspoon white pepper
- 1 tablespoon cornstarch
For the Batter (Option 1)
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ⅛ teaspoon baking powder
- ⅛ teaspoon white pepper
- Pinch turmeric powder (optional)
- ¼ teaspoon sesame oil
- ½ cup cold beer (mild lager preferred, or plain seltzer/club soda)
For the Crispy Coating (Option 2)
- ½ cup cornstarch
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- Pinch turmeric powder (optional)
- ¼ teaspoon sesame oil
For the Lemon Sauce
- Juice of 1 to 2 fresh lemons (about ¼ cup lemon juice)
- ½ lemon, sliced for garnish
- 1 teaspoon lemon zest
- ⅓ cup water
- ¼ cup white granulated sugar
- ¼ teaspoon salt
- 1½ tablespoons cornstarch mixed into a slurry with 1½ tablespoons water
- Neutral oil for frying (such as peanut, vegetable, or canola oil)
Instructions
- Marinate the Chicken: In a bowl, combine chicken chunks with Shaoxing wine, salt, garlic powder, sesame oil, white pepper, and 1 tablespoon cornstarch. Mix well to ensure all pieces are coated evenly. Let it marinate for at least 15 minutes to develop flavor and tenderize the meat.
- Prepare the Batter (if using batter option): In a separate bowl, whisk together all-purpose flour, cornstarch, salt, baking powder, white pepper, turmeric powder if using, sesame oil, and cold beer or seltzer until you achieve a smooth, lump-free batter.
- Heat Oil for Frying: Pour enough neutral oil into a deep pan or wok and heat it to 350°F (175°C). Maintaining this temperature is crucial for achieving a crispy exterior while cooking the chicken properly.
- Fry the Chicken with Batter: Dip each piece of marinated chicken into the batter, allowing excess to drip off. Carefully place the pieces into the hot oil in batches to avoid overcrowding. Fry for about 4 to 5 minutes or until the chicken turns golden brown and is fully cooked through. Remove and drain on paper towels.
- Alternatively, Fry with Crispy Coating: For a different texture, toss the marinated chicken pieces in a mixture of cornstarch, flour, salt, white pepper, turmeric, and sesame oil. Fry in hot oil as above until crispy and cooked through, then drain on paper towels.
- Make the Lemon Sauce: In a small saucepan over medium heat, combine lemon juice, water, sugar, salt, and lemon zest. Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
- Thicken the Lemon Sauce: Stir in the cornstarch slurry slowly while constantly stirring. Continue cooking for 1 to 2 minutes until the sauce thickens and develops a glossy finish. Remove from heat once the desired consistency is achieved.
- Toss Chicken in Sauce: Place the fried chicken into a large bowl and pour the lemon sauce over it. Toss gently to coat each piece evenly with the tangy glaze.
- Garnish and Serve: Garnish the lemon chicken with fresh lemon slices. Serve immediately alongside steamed rice or vegetables for a complete meal.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blends.
- You can use either chicken breasts or thighs depending on preference, thighs will offer juicier meat.
- Ensure the oil temperature is maintained at 350°F to avoid greasy chicken.
- If you prefer less crispy chicken, reduce frying time slightly and monitor closely.
- The batter option gives a thicker, more tempura-style coating, while the dry coating offers a lighter crunch.
- Additional garnishes like chopped scallions or sesame seeds can add flavor and texture.
- Leftover lemon sauce can be stored in the refrigerator for up to 3 days and reheated gently.
