If you’re craving a dish that’s bursting with bright, tangy flavors yet wrapped in a perfectly crispy coating, you have to try this Chinese Lemon Chicken Recipe. It’s one of those comforting classics that feels indulgent but comes together surprisingly quickly. The tender chicken breasts get sliced and coated in a light, crunchy batter before being drenched in a luscious lemon sauce that strikes the perfect balance between sweet and zesty. Whether you’re cooking for a weeknight dinner or impressing friends at your next gathering, this recipe delivers a restaurant-worthy experience right at home.
Ingredients You’ll Need
This Chinese Lemon Chicken Recipe calls for simple, easy-to-find ingredients that each bring something special to the dish. From the juicy chicken breasts to the tangy lemon juice and the crispy coating formed by cornstarch and flour, every component plays a crucial role in creating that perfect harmony between texture and taste.
- 3 large boneless, skinless chicken breasts: These provide the tender, juicy protein base for the dish.
- 2 large eggs: The eggs help the coating stick firmly to each chicken cutlet.
- ½ teaspoon salt: Adds essential seasoning to enhance the chicken’s natural flavor.
- ½ teaspoon black pepper: Offers a subtle kick and balances the sweetness of the sauce.
- 2 tablespoons olive oil: Used for frying and creating that coveted crispy texture.
- ½ cup cornstarch: Key for a light, crunchy crust that stays crisp under the lemon sauce.
- ¼ cup all-purpose flour: Blended with cornstarch to make the batter just right—not too thick or thin.
- 2 tablespoons unsalted butter: Adds richness to the lemon sauce for a silky finish.
- ½ cup freshly squeezed lemon juice: The heart of the lemon sauce, providing bright, fresh acidity.
- ¼ cup granulated sugar: Sweetens the sauce to offset the tartness of the lemon juice.
- â…” cup low-sodium chicken broth: Adds depth and savory notes to the sauce without overpowering it.
- ¼ teaspoon salt: Balances the sauce flavors perfectly.
- 1 tablespoon cornstarch: Mixed with sauce ingredients to thicken and create that glossy coating.
- 2 green onions, chopped: Fresh garnish that adds color and a mild onion crunch.
- 1 lemon, cut into wedges: For garnish and an extra burst of citrus if you like.
How to Make Chinese Lemon Chicken Recipe
Step 1: Butterfly the Chicken
Start by slicing each chicken breast in half lengthwise to create thinner cutlets. This technique helps the chicken cook quickly and evenly while making it easier to get that irresistible crispy crust on every piece.
Step 2: Prepare Your Dredging Stations
Set up two shallow bowls—one with whisked eggs mixed with salt and pepper, the other with a blend of cornstarch and all-purpose flour. This simple step is the secret to achieving that light, crunchy coating that clings beautifully to the chicken.
Step 3: Dredge the Chicken
Dip each chicken cutlet first into the egg mixture, allowing any excess to drip off, then gently press the chicken into the cornstarch-flour mixture until fully coated. This two-step process ensures the batter sticks and will crisp up nicely when fried.
Step 4: Fry the Chicken Cutlets
Heat olive oil in a large skillet over medium heat. Fry the coated chicken pieces in batches, being careful not to overcrowd the pan. Cook until each side is a beautiful golden brown and irresistibly crispy. Once done, transfer them to a paper towel-lined plate to drain any excess oil.
Step 5: Make the Zesty Lemon Sauce
Remove any extra oil from the pan, then melt the butter over medium heat. Add freshly squeezed lemon juice, sugar, chicken broth, salt, and cornstarch to the pan. Whisk continuously, and in just a few minutes, the sauce will thicken into a smooth, glossy finish packed with that signature tangy-sweet flavor.
Step 6: Assemble and Serve
Slice the crispy chicken into thin strips and pour the luscious lemon sauce over them. Give everything a gentle toss in the pan to coat the chicken fully. Top with chopped green onions and serve with lemon wedges for that extra zest. This dish pairs beautifully with steamed rice to soak up every drop of the mouthwatering sauce.
How to Serve Chinese Lemon Chicken Recipe
Garnishes
Finishing with freshly chopped green onions adds a pop of vibrant color and a subtle, fresh crunch that complements the tender chicken perfectly. Lemon wedges on the side give an option for guests who want to add an extra burst of citrus brightness.
Side Dishes
This recipe shines when served with simple, neutral sides like steamed jasmine rice or fluffy white rice to balance out the bold lemon sauce. Steamed or stir-fried vegetables like broccoli, snap peas, or bok choy make great companions and add a fresh, healthy contrast.
Creative Ways to Present
For a fun twist, serve your Chinese Lemon Chicken Recipe over a bed of crispy noodles or alongside fried rice with peas and carrots. You can also plate the chicken strips in a circular pattern around a mound of rice and drizzle the lemon sauce in the center for a beautiful, restaurant-style presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and lemon sauce in an airtight container in the refrigerator for up to three days. Keep the chicken and sauce separate if possible to preserve the coating’s crispness, then combine and reheat when ready to enjoy.
Freezing
While best enjoyed fresh, you can freeze the cooked chicken separately, wrapped tightly, for up to one month. Freeze the lemon sauce in a small container or zip-top bag. Thaw both in the refrigerator overnight before reheating gently.
Reheating
Reheat the chicken in a skillet or oven to help maintain the crispy texture, then warm the lemon sauce in a small pan or microwave until just heated through. Pour sauce over the chicken right before serving to keep that flavorful crisp contrast alive.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work well and tend to be juicier. Just slice them thin and follow the same dredging and frying process for delicious results.
Is this recipe gluten-free?
To make the Chinese Lemon Chicken Recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure your chicken broth is gluten-free as well.
What can I use instead of cornstarch?
If you don’t have cornstarch, potato starch or arrowroot powder can be good alternatives for creating that crispy coating and thickening the sauce.
How do I prevent the chicken from getting soggy?
Drain the fried chicken on paper towels immediately after frying and avoid covering it tightly while it’s still hot. Also, toss the chicken with the lemon sauce just before serving for the best crunch.
Can I make the lemon sauce ahead of time?
Yes, you can make the lemon sauce up to a day in advance and refrigerate it. Reheat gently before tossing with the freshly fried chicken for a quick assembly.
Final Thoughts
This Chinese Lemon Chicken Recipe is hands down a delightful crowd-pleaser that feels like a special treat any night of the week. The combination of crispy chicken with the tangy, sweet lemon sauce is nothing short of addictive. Once you try it, you’ll find yourself reaching for this recipe again and again. So grab those simple ingredients and get ready to impress yourself and your loved ones with a dish full of vibrant flavor and satisfying crunch!
Print
Chinese Lemon Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Entree
- Method: Frying
- Cuisine: Chinese
Description
This Chinese Lemon Chicken recipe features crispy fried chicken cutlets coated in a tangy, sweet lemon sauce. Perfectly golden and packed with bright citrus flavor, this dish is ideal served over rice for a quick and satisfying family meal.
Ingredients
Chicken and Coating
- 3 large boneless, skinless chicken breasts
- 2 large eggs
- ½ teaspoon salt
- 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
- 1 tablespoon cornstarch
Garnish
- 2 green onions, chopped
- 1 lemon, cut into wedges
Instructions
- Butterfly Chicken: Slice chicken breasts in half lengthwise to create thinner cutlets, ensuring even cooking and crispiness.
- Prepare Dredging Stations: In one shallow bowl, whisk together the eggs, ½ teaspoon salt, and ½ teaspoon black pepper. In another bowl, combine the cornstarch and all-purpose flour.
- Dredge Chicken: Dip each chicken cutlet first in the egg mixture, coating it completely, then dredge thoroughly in the cornstarch-flour mixture until fully covered.
- Fry Chicken: Heat olive oil in a large skillet over medium heat. Fry the coated chicken cutlets in batches until they are golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
- Make Lemon Sauce: Remove excess oil from the skillet, then add unsalted butter and melt it over medium heat. Stir in freshly squeezed lemon juice, granulated sugar, low-sodium chicken broth, ¼ teaspoon salt, and 1 tablespoon cornstarch. Whisk continuously until the sauce thickens and becomes smooth.
- Assemble and Serve: Slice the fried chicken cutlets into thin strips, then pour the lemon sauce over them and toss to coat evenly. Garnish with chopped green onions and lemon wedges. Serve hot alongside steamed rice for a complete meal.
Notes
- Use freshly squeezed lemon juice for the best tangy flavor.
- Fry chicken in batches to avoid overcrowding the pan and ensure crispiness.
- If desired, substitute olive oil with vegetable oil for frying.
- Adjust sugar quantity in the lemon sauce to taste depending on preferred sweetness.
- Serve immediately to maintain the crisp texture of the chicken.
