Crispy Chinese Lemon Chicken
This crispy Chinese lemon chicken features ultra-crunchy battered chicken tossed with a glossy, sweet-tangy lemon sauce that tastes just like your favorite takeout. Ready in about 30 minutes, it’s fresh, flavorful, and perfectly balanced—crispy on the outside, juicy on the inside, and never soggy.
Ingredients
- Crispy Chicken
- 1½ lbs boneless skinless chicken breast, cut into bite-size pieces
- 2 large eggs
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- ¾ tsp salt
- Neutral oil for frying
- Lemon Sauce
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- ½ cup granulated sugar
- ½ cup chicken broth
- 1 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water slurry
- Optional garnish: lemon slices green onions, sesame seeds
Instructions
- Prep
- Pat chicken pieces dry with paper towels.
- Whisk eggs in one bowl.
- In another bowl, mix flour, cornstarch, baking powder, and salt.
- Frying the Chicken
- Heat oil to 350°F in a deep skillet or saucepan.
- Dip chicken into egg, then coat thoroughly in flour mixture.
- Fry in batches for 3–4 minutes, until golden and crispy.
- Remove and drain on a wire rack.
- Lemon Sauce
- In a saucepan, combine lemon juice, lemon zest, sugar, chicken broth, and soy sauce.
- Bring to a gentle simmer over medium heat.
- Stir in cornstarch slurry and cook 1–2 minutes until thick and glossy.
- Assemble
- Let chicken rest 1–2 minutes.
- Drizzle lemon sauce over chicken just before serving.
- Garnish if desired and serve immediately.
Notes
- Always sauce the chicken just before serving to keep it crispy.
- Cornstarch is essential for a light, crunchy coating—don’t skip it.
- Fry in batches to maintain oil temperature.