Chinese Lemon Chicken Recipe

Updated on July 14th, 2025

This Chinese Lemon Chicken takes tender, bite-sized pieces of chicken, coats them in a light batter, then fries them until golden and crisp. Everything gets tossed in a glossy, tangy lemon sauce that clings to each savory bite. It’s a bright twist on classic takeout. This dish is something you can easily make at home and feel good about sharing with family or friends.

Why the recipe works

This recipe shines because it balances textures and flavors so well. The crisp coating gives you that satisfying crunch, while the juicy chicken inside stays tender. The sauce brings together fresh lemon juice, a touch of sugar, and savory broth or soy sauce for a sticky, flavorful glaze. Some versions even use a drop of food coloring to give it that bold, restaurant-style shine. Frying the chicken first and adding the sauce at the end ensures none of the crunch gets lost in sogginess.

Serving suggestions

Serve this chicken over steamed white rice or fragrant jasmine rice, letting the sauce soak into the grains. Add steamed broccoli or snap peas on the side for color and a fresh bite. For garnish, sprinkle sliced green onions or sesame seeds on top, and offer lemon wedges so everyone can add a fresh squeeze if they like. It also pairs beautifully with a simple cucumber salad or sautéed bok choy.

Chinese Lemon Chicken Recipe

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This Chinese Lemon Chicken takes tender, bite-sized pieces of chicken, coats them in a light batter, then fries them until golden and crisp.

• Author: Bobby
• Prep Time: 15
• Marinating: 30 minutes
• Cook Time: 5
• Total Time: 50 minutes
• Yield: 6 1x
• Category: Dinner
• Method: Deep Fry
• Cuisine: Asian-inspired

Ingredients

Units USM Scale 1x2x3x

• 2 1/2 lbs boneless-skinless chicken breasts (cut into 1” cubes)

Marinade

• 2 tablespoons soy sauce
• 1/2 teaspoon salt

Batter

• 2 large eggs
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1 pinch white pepper
• oil (for frying)

Sauce

• 1/3 cup sugar
• 1 cup chicken broth
• 1 1/2 tablespoons cornstarch
• 2 tablespoons lemon juice
• 3/4 teaspoon salt
• 3 slices of lemon (peeled)
• 2 tablespoons oil
• yellow food coloring (optional)

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Instructions

1. Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and a ½ teaspoon of salt. Cover and marinate in the refrigerator for 30 minutes.
2. To make the batter – beat 2 large eggs with a ¼ cup of cornstarch, a pinch of white pepper and baking powder.  Coat the chicken with the batter.
3. Heat deep fryer to 350 degrees and deep-fry in batches until chicken is fully cooked. Drain on paper towels and set aside. You can also cook the chicken using a wok if you don’t have a deep fryer.
4. Now, to make the lemon sauce – combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, and ¾ teaspoon salt (if using food coloring you can add it now). Mix until well combined and add 3 slices of lemon to the sauce mixture.
5. Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and the sauce becomes clear. Remove lemon slices and pour the sauce over the chicken and mix. Best served with rice and broccoli.

Nutrition

• Serving Size:
• Calories: 419
• Sugar: 14.9 g
• Sodium: 894.7 mg
• Fat: 14 g
• Carbohydrates: 28.4 g
• Protein: 45.8 g
• Cholesterol: 200.7 mg