Zingy Chinese Lemon Chicken Recipe for Flavorful Dinner Joy

Succulent chicken pieces dance in a tangy lemon sauce that promises pure culinary magic.

The classic Chinese lemon chicken recipe brings restaurant-quality flavors right to your kitchen.

Bright citrus notes blend seamlessly with crispy golden chicken, creating a harmony of textures and tastes.

Each bite delivers a perfect balance of zesty and savory elements that will delight your palate.

Tender chicken coated in a glossy, vibrant sauce makes this dish an instant crowd-pleaser.

Simple ingredients transform into an extraordinary meal that rivals any takeout experience.

You’ll want to savor every single morsel of this irresistible dinner centerpiece.

Bright Lemon Chicken: Crispy And Zesty Every Time

• Adapt the recipe by adjusting spice levels or adding extra ingredients to suit personal taste preferences.
• Learn a foolproof technique for achieving golden, crunchy chicken coating that will impress family and friends.
• Create a professional-style Chinese lemon chicken at home that rivals your favorite takeout, without the need for delivery.
• Enjoy a complete meal prepared in minimal cookware, reducing cleanup time and kitchen mess while delivering maximum flavor.

Simple Ingredients To Make Chinese Lemon Chicken Pop

• Chicken: A tender and juicy protein that serves as the star of this Chinese-inspired dish.

• Light Soy Sauce, Chinese Shaoxing Wine, Egg White: A flavorful mixture that tenderizes and adds depth to the chicken.

• Flour: Creates a crispy and textured exterior for the chicken.

• Chicken Stock, Light Soy Sauce, Sugar: Provides a savory and slightly sweet foundation for the sauce.

• Lemon Juice, Lemon Zest: Adds bright, tangy flavor and aromatic citrus notes to the dish.

• Garlic, Ginger: Introduces classic Chinese cooking flavors that enhance the overall taste profile.

• Cornstarch: Helps to create a smooth and glossy sauce consistency.

• Vegetable Oil: Used for deep-frying the chicken to achieve a golden and crispy exterior.

• Sesame Seeds, Spring Onion, Lemon Slices: Provide visual appeal and additional layers of flavor and texture.

Stir-Fry Tools For Lemon Chicken Perfection

• Large Bowl: Perfect for marinating and mixing chicken with ingredients.
• Measuring Spoons: Essential for accurate ingredient quantities.
• Wok or Deep Saucepan: Ideal for deep-frying chicken and cooking sauce.
• Wooden Spoon: Great for checking oil temperature and stirring.
• Kitchen Paper: Helps drain excess oil from fried chicken.
• Small Bowls: Useful for preparing separate sauces and mixtures.
• Sharp Knife: Needed for slicing spring onions and lemon.
• Tray or Large Plate: Used for coating chicken with flour.
• Grater: Perfect for zesting lemon.
• Whisk or Fork: Helps mix marinades and sauces smoothly.

Cooking Lemon Chicken With A Golden Crunch

Step 1: Marinate Chicken Goodness

• Light soy sauce
• Chinese shaoxing wine
• Egg white

Thoroughly blend the ingredients, breaking up the egg white completely.

Let the chicken soak up those flavors for 20 minutes.

Step 2: Whip Up Flavor Base

• Chicken stock
• Light soy sauce
• Sugar

Stir until ingredients meld together smoothly.

Step 3: Citrus Punch Preparation

• Fresh lemon juice
• Finely grated lemon zest

Blend to release vibrant citrus aromatics.

Step 4: Create Crispy Coating

Spread flour in a wide tray.

Add marinated chicken pieces and remaining marinade.

Use your hands to press and coat chicken, creating a delightfully textured exterior.

Step 5: Fry to Golden Perfection

Heat vegetable oil in a wok or deep pan to 325F.

Shake off excess flour from chicken pieces.

Fry in 2-3 batches for about 3 minutes until golden brown and fully cooked.

Transfer to paper towels to drain excess oil.

Step 6: Sauce Magic

In a clean pan, heat a touch of oil.

• Minced garlic
• Grated ginger

Add the prepared chicken stock mixture.

Cook until sugar dissolves.

Pour in lemon juice and zest.

Simmer briefly, then introduce cornstarch to thicken the sauce.

Step 7: Final Flourish

Toss chicken pieces in the luscious sauce until evenly coated.

Transfer to a serving plate.

• Sesame seeds
• Sliced spring onions

Optional: Garnish with fresh lemon slices for extra zest.

Chef’s Tips For Flavorful, Tangy Lemon Chicken

• Use light soy sauce and Shaoxing wine to infuse deep, complex flavors into the chicken before coating and frying.
• Press flour onto marinated chicken to create a crispy, uneven texture that traps more sauce and adds extra crunch.
• Maintain precise oil heat at 325F to ensure golden, crispy exterior without burning or undercooking the chicken.
• Add lemon zest and juice at the end to preserve bright, fresh citrus notes and prevent bitter undertones.
• Sprinkle sesame seeds and spring onions just before serving to maintain their texture and provide a fresh, aromatic finish.

Ways To Add Your Own Spin To Lemon Chicken Night

• Gluten-Free Version: Replace wheat flour with cornstarch or rice flour for a crispy coating. Use tamari instead of soy sauce to eliminate gluten completely.
• Spicy Kick Variation: Add red chili flakes or diced jalapeños to the sauce for a hot, zesty flavor profile. Sprinkle extra chili powder on top for additional heat.
• Low-Carb Option: Swap flour coating with crushed pork rinds or almond flour. Use a sugar substitute like stevia in the sauce to reduce carbohydrate content.
• Baked Alternative: Skip deep-frying and instead oven-bake chicken pieces at 400F for 20-25 minutes. Brush with oil to maintain crispiness and achieve golden color.

Plating Chinese Lemon Chicken Like A Pro

• Citrus Companions: Pair this zesty chicken with steamed jasmine rice to soak up the tangy lemon sauce perfectly.
• Bright Side Plate: Create a fresh cucumber salad with thin slices, rice vinegar, and a sprinkle of sesame seeds for a crisp contrast.
• Texture Boost: Top the dish with extra toasted sesame seeds and chopped green onions for added crunch and visual appeal.
• Weekend Feast: Serve alongside stir-fried vegetables like baby bok choy or broccoli to complete this delicious Chinese-inspired meal.

Storage For Crispy Lemon Chicken Leftovers

• Store leftover lemon chicken in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Place cooled chicken in freezer-safe containers or sealed freezer bags. Stays good for up to 2 months. Wrap tightly to prevent freezer burn.
• Place chicken pieces on a microwave-safe plate. Sprinkle a few drops of water to prevent drying. Heat in 30-second intervals, stirring between each interval until warmed through.
• Preheat oven to 350°F. Spread chicken on a baking sheet. Cover with foil to retain moisture. Warm for 10-15 minutes, checking periodically to prevent overcooking.

FAQs

• Why marinate the chicken first?

Marinating helps tenderize the meat, infuse flavor, and create a softer texture. The combination of soy sauce, Shaoxing wine, and egg white breaks down protein fibers and adds depth to the chicken’s taste.

• What does the coating do for the chicken?

The flour coating creates a crispy, golden exterior that helps seal in moisture and provides a delightful crunch. Patting the marinade into the flour ensures an uneven, textured surface that becomes extra crispy when fried.

• How do I know the oil is ready for frying?

Look for small bubbles forming around a wooden spoon when dipped into the oil, or use a thermometer to check it reaches 325F (165C). This temperature ensures the chicken cooks evenly and becomes golden without burning.

• Why add cornstarch to the sauce?

Chinese Lemon Chicken Recipe

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4.6 from 24 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Zesty Chinese lemon chicken delights palates with its crispy, golden-brown exterior and tangy citrus glaze. Home cooks can easily recreate this restaurant-favorite dish, bringing authentic Asian flavors to their kitchen.

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Ingredients

Scale 1x2x3x

Protein:

• 600 grams (1.3 pounds) chicken breast, cut into roughly 3 centimeters cubes
• 2 tablespoons light soy sauce (for marinade)
• 1 tablespoon Chinese shaoxing wine (for marinade)
• 1 egg white, lightly whisked (for marinade)

Sauce and Seasonings:

• 1/2 cup chicken stock
• 1 1/2 tablespoons light soy sauce
• 3 tablespoons sugar
• 3 tablespoons lemon juice (juice of about 2 lemons)
• Finely grated zest of 1 lemon
• 2 teaspoons cornstarch, dissolved in 2 tablespoons water
• 2 garlic cloves, finely chopped
• 1 teaspoon finely grated ginger

Coating and Garnish:

• 1 cup plain flour
• Vegetable oil for frying
• 1 teaspoon sesame seeds
• Sliced spring onion (scallions) to serve
• Lemon slices to serve (optional)

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Instructions

1. Create a flavor-packed marinade by combining light soy sauce, Chinese shaoxing wine, and egg white with chicken pieces. Gently massage the mixture to ensure even coating, then let it rest for 20 minutes to absorb the seasonings.
2. Prepare two separate sauce components: first, whisk together chicken stock, light soy sauce, and sugar in one bowl; second, blend freshly grated lemon zest with lemon juice in another bowl.
3. Develop a textured coating by spreading flour in a large tray. Carefully transfer marinated chicken pieces into the flour, using hands to press and create an uneven, crispy exterior that will trap moisture.
4. Heat vegetable oil in a wok or deep pan to 325F (165C). Test oil temperature by observing small bubbles around a wooden spoon. Carefully shake excess flour from chicken pieces before frying.
5. Fry chicken in multiple batches, cooking each piece for approximately 3 minutes until achieving a golden-brown color and ensuring complete internal cooking. Remove and drain on absorbent paper towels to remove excess oil.
6. In a clean pan, quickly sauté minced garlic and ginger for 10 seconds to release aromatic oils. Pour in the prepared chicken stock mixture, stirring until sugar dissolves completely.
7. Incorporate lemon juice and zest into the simmering sauce. Add cornstarch mixture to create a glossy, slightly thickened consistency within 30 seconds.
8. Gently fold fried chicken pieces into the vibrant sauce, ensuring each piece is evenly glazed. Transfer to a serving plate and garnish with toasted sesame seeds, sliced spring onions, and optional lemon slices for a fresh presentation.

Notes

• Marinate for Maximum Flavor: Let chicken sit in the marinade for the full 20 minutes to ensure deep flavor penetration and tender meat.
• Perfect Coating Technique: Press flour mixture firmly onto chicken to create a crispy, uneven texture that traps more sauce and provides extra crunch.
• Oil Temperature Matters: Use a thermometer if possible to maintain exact 325F oil temperature for perfectly crisp exterior without burning.
• Gluten-Free Adaptation: Swap wheat flour with cornstarch or rice flour to make the dish suitable for gluten-sensitive diners.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 6g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 70mg