Crispy fried chicken tossed in a sweet, tangy, and savory lemon sauce. This quick and easy Chinese lemon chicken recipe uses simple ingredients and is ready in just 30 minutes - a family-friendly, restaurant-quality main perfect for busy weeknights!
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Chinese lemon chicken features bite-sized fried chicken coated in a bright, tangy, and savory lemon sauce! It's a popular fried chicken dish served at Chinese restaurants and it's similar to my Orange Chicken recipe, but made with fresh lemon juice!
This Asian chicken originates from Hong Kong and has become popular in North America. I love making this at home as it's simple, flavorful and pairs beautifully with steamed rice and vegetables.
Why This Recipe Works
- We lightly coat the chicken in cornstarch and shallow-fry it in a small amount of oil, creating a crispy texture without a messy wet batter and using less oil.
- I tested different cuts and recommend chicken thighs - they stay juicier and are less likely to dry out.
- Most lemon chicken recipes turn out soggy; my method of frying the chicken in small batches and draining it ensures it stays crispy after the sauce is added.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Thighs: Use skinless, boneless chicken thighs for best texture. Substitution: Use skinless chicken breasts and cook until they reach an internal temperature of 160°F; let carryover cooking bring it to 165°F for tender results.
- Cornstarch: This makes the chicken crispy. Substitution: Potato starch. Avoid using tapioca starch or it can cause the chicken to stick together in the pan.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Salt
- Black Pepper
- Toasted Sesame Seeds: Look for "roasted" or "toasted" labels. If unavailable, toast raw seeds in a dry pan until fragrant.
- Lemon Slices: This is an optional garnish.
Lemon Sauce
- Lemon Juice:Â Use freshly squeezed lemon juice. Avoid the artificial kind as this is a key ingredient.
- Brown Sugar: I recommend using light brown sugar. Substitution: Dark brown sugar or granulated cane sugar.
- Garlic: To add aroma and flavor. Substitution: Minced jarred garlic.
- Ginger: To add a sharp flavor. Substitution: ¼ teaspoon ground ginger.
- Lemon Zest: To brighten the sauce. Do not skip this!
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also works.
- Chicken Stock/Broth: Use low-sodium or unsalted to control saltiness.
- Cornstarch: To thicken the sauce. Substitution: Potato starch or tapioca starch.
Note: Asian ingredients are typically available at most Asian grocery stores or check online.
Instructions
Below are step-by-step instructions on how to make Chinese lemon chicken:
- Make the sauce: In a small bowl, whisk together the sauce ingredients as listed above. Set aside.
- Prepare the chicken: Dice the chicken thighs into even 1.5-inch pieces. Transfer to a large bowl and season with salt and black pepper (don't pat dry-some moisture helps the coating stick).
- Coat the chicken: Add cornstarch and toss with tongs until each piece is evenly coated.
- Fry the chicken: Heat vegetable oil in a large pan over medium-high heat. Fry in small batches until golden, crispy, and cooked through, about 6-8 minutes. Transfer to a wire rack or paper towel-lined plate to drain.
- Thicken the sauce: Discard excess oil from the pan and reduce heat to medium. Add the sauce and simmer until thickened.
- Finish: Return the chicken to the pan and toss to coat. Garnish with sesame seeds or lemon slices.
Expert Tips
- Use fresh lemon juice and don't skip the zest - it brightens the entire dish.
- Choose chicken thighs; they stay tender and won't dry out.
- Cut the chicken into even 1.5-inch pieces for consistent cooking.
- Fry in small batches to avoid overcrowding and keep the chicken crisp.
- Keep the oil hot (about 325-350°F) before adding the chicken.
Variations
- Pork version: Replace the chicken with diced pork shoulder.
- Tofu version: Replace the chicken with 1-inch diced cubes of extra-firm tofu.
- Gluten-free version: Replace the soy sauce with tamari sauce, coconut aminos or gluten-free soy sauce.
Pairing Suggestions
Chinese lemon chicken pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Gai Lan or Garlic Green Beans.
- Protein Dishes: Beef Vegetable Stir-Fry, Honey Walnut Shrimp, Egg Foo Young, Soy Garlic Tofu.
Storage & Reheating
- Leftover Chinese lemon chicken can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: Chinese lemon chicken can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
FAQ
Lemon chicken can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Several factors can prevent crispy chicken: uneven starch coating, oil that isn't hot enough, heat set too low, or an overcrowded pan. Moving the chicken too often while frying can also prevent a proper crust from forming.
To air fry, lightly spray the basket with neutral oil. Arrange the coated chicken in a single layer with space between each piece (work in batches), then spray the tops with oil. Air fry at 400°F for 12-14 minutes, until golden and crisp. No flipping needed.
📖 Recipe
Quick & Easy Chinese Lemon Chicken
Ingredients
- 1 lbs skinless boneless chicken thighs
- â…“ cup cornstarch or potato starch
- â…“ cup vegetable oil or any neutral oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sesame seeds optional garnish
- lemon slices optional garnish
Sauce
- ¼ cup brown sugar
- 3 garlic cloves minced
- ½ teaspoon ginger grated
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice freshly-squeezed
- 2 tablespoon regular soy sauce or light soy sauce
- ½ cup chicken stock low-sodium
- ½ tablespoon cornstarch or potato starch
Instructions
- In a small bowl, whisk together the sauce ingredients as listed above. Set aside.
- Dice the chicken thighs into even 1.5-inch pieces. Transfer to a large bowl and season with salt and black pepper (don't pat dry-some moisture helps the coating stick).
- Add cornstarch and toss with tongs until each piece is evenly coated.
- Heat vegetable oil in a large pan over medium-high heat. Fry in small batches until golden, crispy, and cooked through, about 6-8 minutes. Transfer to a wire rack or paper towel-lined plate to drain.
- Discard excess oil from the pan and reduce heat to medium. Add the sauce and simmer until thickened.
- Return the chicken to the pan and toss to coat. Garnish with sesame seeds or lemon slices.
Rebecca
Superb recipe. Did it as stated and served with jasmine rice and broccoli. Excellent.
Christie Lai
Thank you so much for the positive feedback and for making my recipe! Glad you enjoyed it!
Lynn
Made this recipe and my 3 and 5 year old grandkids loved it, as well as all the adults!
Christie Lai
Thank you so much for making it and glad the whole family enjoyed it!
Elsine
I tried it tonight with vegetable fried rice and stir fried carrots and snow peas. My teenagers even liked it!
Christie Lai
Thank you so much for making my recipe and so glad the whole family liked it!
Alice Rutherford
Delicious i airfried and it was delicious
Christie Lai
Thank you so much for making my recipe and so glad you liked it!
Andy M.
This was yummy, and was easy enough for a novice.
I air fried my chicken for 14 minutes as listed, shaking up the basket (to flip over the pieces) once when the fryer told me to.
I have a miniature fryer and it took me two batches to cook the ~1lb of chicken.
The chicken came out crispy, and after adding it to the sauce it looked as good as takeout.
I did notice one minor issue: The recipe never specified what to do with the salt and pepper. Since they're listed with the chicken portion, I added them to the cornstarch before using it to coat the chicken.
Christie Lai
Thank you so much for sharing your positive review and for making my recipe! So glad it all worked out well. Thank you for flagging the minor error, it has been now corrected in the recipe card 🙂
Steph
looks great, I want to confirm is it 5-6 minutes in total or on each side?
Christie Lai
Thank you! Around 5-6 minutes on each side or until you notice the chicken pieces have become golden brown.
Ana Carolina
Fiz hoje esse frango e ficou muito bom. Receita bem fácil de fazer.
Obrigada.