Crispy Chinese Lemon Chicken

This recipe for Crispy Chinese Lemon Chicken yields chicken coated in a crisp and crunchy batter, coated in a sweet and tangy lemon sauce.

Why this recipe works

This recipe for Chinese Lemon Chicken is:

Delicious: the combination of crunchy, crisp chicken coated with tangy sauce is undeniably delectable, especially over a bowl of steamed rice.

Easy to make: the batter is simple to make, in one bowl -- just coat and fry!

Crispy: using a key ingredient helps the battered fried chicken remain crisp even after the lemon sauce is poured onto it.

Ingredients you'll need

Batter for chicken:

• all-purpose flour: regular plain flour
• potato starch or cornstarch: helps ensure a crisp, crunchy texture
• rice flour: is different than glutinous rice flour; adds a smooth, light, crisp texture to the batter
• baking powder: acts as a leavener and puffs up the batter
• sea salt: for flavor
• chicken breast: cut into small pieces
• cold water

For frying:

• peanut oil: or high smoke-point vegetable oil

Lemon sauce:

• juice of 2 lemons
• granulated sugar
• cornstarch: acts as a thickener
• chicken stock: or cold water

How to make it

Season the chicken:

In a bowl, mix the cut chicken pieces with cornstarch, sea salt and black pepper. 

Let it sit for 15-20 minutes in the fridge.

Make the batter:

In a mixing bowl, combine all-purpose flour, potato starch, rice flour, baking powder and sea salt.

Add in the cold water and stir until combined.

The batter should be slightly thick, but smooth and gloopy.

Fry the chicken:

Heat up a pot of frying oil over medium high heat, until it reaches a temperature reaches 375F. 

Coat pieces of chicken in the batter and carefully drop into the hot frying oil.

Fry in batches, for about 5-7 minutes, until crisp and golden in color.

Remove with a slotted spoon an drain on paper towel.

Repeat with the remaining chicken.

Make the lemon sauce:

In a small saucepan, combine lemon juice and sugar.

Bring to a simmer.

Combine chicken stock and cornstarch in a bowl and add it to the lemon mixture.

Bring to a boil and cook until the lemon sauce thickens.

Give it a taste and adjust with additional sugar as needed. 

Assemble: (just prior to serving)

Add the fried battered chicken pieces into the lemon sauce and coat well.

How to serve

Serve the Crispy Chinese Lemon Chicken over steamed rice or fried rice.

Try pairing it with blanched yu choy, sweet and sour pork, or steamed pork patty.

How to store & reheat

If preparing ahead of time, keep the fried chicken separate from the lemon sauce until ready to serve.

You can fry the chicken ahead of time and reheat in a 300F oven before serving. 

Expert tips & variations

If you have extra lemon sauce, you can serve that on the side.

You can garnish the crispy lemon chicken with chopped green onions and sesame seeds.

Don't like chicken? You can change it up and batter shrimp, or fish instead, such as cod, haddock, or halibut.

Other delicious Chinese recipes you may like

Be sure to check out these recipes:

Chinese Sweet & Sour Pork (咕嚕肉)

Chinese Salt & Pepper Pork (椒鹽豬肉)

Lemon Pork

Hong Kong-Style Curry Pork Chop With Rice

Chinese Steamed Pork Patty (Yuk Beng 蒸肉餅)

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 3 votes

Crispy Chinese Lemon Chicken

This recipe for Crispy Chinese Lemon Chicken yields chicken coated in a crisp and crunchy batter, coated in a sweet and tangy lemon sauce.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: Asian, Chinese

Servings: 6

Calories: 227kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Chicken:

• 1 large chicken breast cut into small pieces
• 1 tablespoon cornstarch
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Batter for chicken:

• ½ C all-purpose flour
• ¼ C potato starch or cornstarch
• ¼ C rice flour
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• ¾ C cold water

For frying:

• peanut oil or high smoke-point vegetable oil

Lemon sauce:

• juice of 2 lemons
• 3-4 tablespoon granulated sugar
• 1 tablespoon cornstarch
• ½ C chicken stock or cold water

Cook ModePrevent your screen from going dark

Instructions

Season the chicken:

• In a bowl, mix the cut chicken pieces with cornstarch, sea salt and black pepper.
• Let it sit for 15-20 minutes in the fridge.

Make the batter:

• In a mixing bowl, combine all-purpose flour, potato starch, rice flour, baking powder and sea salt.
• Add in the cold water and stir until combined.
• The batter should be slightly thick, but smooth and gloopy.

Fry the chicken:

• Heat up a pot of frying oil over medium high heat, until it reaches a temperature reaches 375F.
• Coat pieces of chicken in the batter and carefully drop into the hot frying oil.
• Fry in batches, for about 5-7 minutes, until crisp and golden in color.
• Remove with a slotted spoon an drain on paper towel.
• Repeat with the remaining chicken.

Make the lemon sauce:

• In a small saucepan, combine lemon juice and sugar.
• Bring to a simmer.
• Combine chicken stock and cornstarch in a bowl and add it to the lemon mixture.
• Bring to a boil and cook until the lemon sauce thickens.
• Give it a taste and adjust with additional sugar as needed.

Assemble: (just prior to serving)

• Add the fried battered chicken pieces into the lemon sauce and coat well.

Nutrition

Calories: 227kcal | Carbohydrates: 30g | Protein: 11g | Fat: 11g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 688mg | Potassium: 251mg | Fiber: 1g | Sugar: 7g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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