Print

Chinese Lemon Chicken – Crispy, Tangy & Better Than Takeout

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A crispy Chinese-American classic with golden fried chicken and a glossy, sweet-tart lemon sauce. Better than takeout and easy to make at home.

Ingredients

Scale

  • 1.5 lbs boneless chicken thighs or breasts, cut into pieces

  • 2 eggs, beaten

  • 1/2 cup cornstarch

  • 1/2 cup all-purpose flour

  • Salt and pepper

  • Oil for frying

    Lemon Sauce:

    • 1/3 cup fresh lemon juice

    • 1 tsp lemon zest

    • 1/2 cup sugar

    • 1 tbsp honey

    • 1/2 cup chicken stock

    • 1 tbsp soy sauce

    • 2 cloves garlic, minced

    • 1 tsp grated ginger

    • 1 tbsp cornstarch + 2 tbsp water (slurry)

Instructions

  • Toss chicken with salt and pepper. Dip in eggs, then dredge in cornstarch-flour mix.

  • Fry in batches at 350°F until golden and crisp. Drain on a rack.

  • For sauce: sauté garlic and ginger in a small pan. Add lemon juice, zest, sugar, honey, soy sauce, and stock. Simmer 2–3 minutes.

  • Stir in cornstarch slurry and simmer until thickened.

  • Toss fried chicken in warm lemon sauce. Serve immediately.

Notes

  • Air-fry or bake for a lighter version.

  • Add chili flakes for heat.

  • Serve over rice with steamed greens.

Find it online: https://dishloomz.com/chinese-lemon-chicken-crispy-tangy-better-than-takeout/