When you want that perfect combination of shatteringly crispy coating and tender chicken bathed in sweet-tangy lemon sauce, this Crispy Chinese Lemon Chicken delivers restaurant-quality results that exceed anything from a takeout menu. The double-frying technique creates incredibly crunchy battered chicken that stays crispy even after being coated in the glossy lemon sauce. Each piece delivers that satisfying crunch giving way to juicy chicken, all enhanced by the bright, sweet-tart sauce with hints of garlic and ginger. Perfect for family dinners, impressing guests with your Chinese cooking skills, or satisfying takeout cravings at home, this recipe serves 4 people and takes about 45 minutes from start to finish.
Cooking Time: 25 minutes prep, 20 minutes frying
Serves: 4 people
What You’ll Need
For the chicken:
- 1 1/2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 egg
- 1/2 cup cold water
- Vegetable oil for frying (about 6 cups)
For the lemon sauce:
- 3/4 cup chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Zest of 1 lemon
For garnish:
- Lemon slices
- Sesame seeds
- Sliced green onions
- Fresh cilantro (optional)
Preparing the Chicken
Cut the chicken breast into uniform bite-sized pieces, about 1.5 inches. Pat completely dry with paper towels – moisture is the enemy of crispy coating.
Creating the Batter
In a large bowl, whisk together cornstarch, flour, baking powder, salt, and white pepper. The baking powder creates extra crispiness while cornstarch adds crunch.
Making it Smooth
Beat the egg with cold water, then pour into the dry ingredients. Whisk until you have a smooth batter with the consistency of thin pancake batter.
Coating the Chicken
Add the chicken pieces to the batter and toss to coat completely. Let sit for 5 minutes while you heat the oil – this helps the coating adhere.
Heating the Oil
Heat 3-4 inches of vegetable oil in a large wok or deep pot to 350 degrees. Use a thermometer for accuracy – proper temperature is crucial for crispiness.
The First Fry
Working in batches, carefully add battered chicken pieces to the hot oil. Fry for 4-5 minutes until light golden and just cooked through. Don’t overcrowd.
Draining Between Fries
Remove chicken to a wire rack set over paper towels. Let rest for 3-4 minutes while you prepare for the second fry.
Making the Lemon Sauce
While chicken rests, combine chicken broth, lemon juice, sugar, honey, rice vinegar, soy sauce, garlic, and ginger in a saucepan over medium heat.
Thickening the Sauce
Bring to a simmer and stir in the cornstarch slurry. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Adding Brightness
Remove from heat and stir in the lemon zest. The fresh zest adds intense lemon flavor and aroma that dried zest can’t match.
The Second Fry
Increase oil temperature to 375 degrees. Fry the chicken pieces again for 2-3 minutes until deep golden brown and extra crispy. This double-fry is the secret.
Understanding Double-Frying
The first fry cooks the chicken through. The second fry at higher temperature creates that shatteringly crisp exterior that Chinese restaurants are famous for.
Final Draining
Remove the twice-fried chicken to a clean wire rack. Let excess oil drip off for a minute – you want crispy, not greasy.
Tossing in Sauce
Place the hot crispy chicken in a large bowl. Pour the warm lemon sauce over and toss gently to coat. Work quickly before the coating softens.
Immediate Serving
Transfer to a serving platter immediately. The chicken is at peak crispiness right after coating – don’t let it sit.
Beautiful Garnishing
Arrange lemon slices around the chicken, sprinkle with sesame seeds and sliced green onions. The garnishes add color and fresh flavor.
Serving Suggestions
Serve immediately with steamed white rice or fried rice. The sauce is perfect for drizzling over rice, creating a complete meal.
Maintaining Crispiness
For maximum crispiness, serve the sauce on the side for dipping rather than coating. This keeps the chicken crunchier longer.
Make-Ahead Strategy
The sauce can be made a day ahead and reheated. The chicken must be fried just before serving for optimal texture.
Storage Considerations
Leftover chicken keeps refrigerated for 2 days but won’t be as crispy. Reheat in a 400-degree oven for 8-10 minutes to restore some crunch.
Customization Options
Add dried red chilies to the sauce for spicy lemon chicken. Include vegetables like bell peppers or broccoli for a more complete dish.
Understanding the Coating
The combination of cornstarch and flour creates lighter, crispier coating than flour alone. The baking powder adds extra lift and crunch.
Temperature Control
Maintaining proper oil temperature is crucial. Too cool and the chicken becomes greasy; too hot and it burns before cooking through.
Portion Control
This rich dish is satisfying in moderate portions. Serve with plenty of vegetables and rice to balance the fried chicken.
Wine Pairing
The bright lemon sauce pairs beautifully with off-dry Riesling or Gewürztraminer that can handle both the sweetness and acidity.
Troubleshooting Tips
If coating falls off, the chicken was too wet or the batter too thin. If not crispy, oil temperature was too low or chicken was crowded.
This Crispy Chinese Lemon Chicken proves that takeout favorites can be recreated at home with superior results. The combination of proper frying technique and fresh, quality ingredients creates a dish that’s crispier, fresher, and more flavorful than restaurant versions, showing that the best Chinese food can come from your own kitchen when you understand the techniques.
