Chinese Lemon Chicken | Marion’s Kitchen Recipe

Introduction

Chinese Lemon Chicken is a deliciously tangy and crispy dish that’s perfect for a quick weeknight dinner or special occasion. Tender chicken pieces are coated in a light batter, fried to golden perfection, and tossed in a vibrant lemon sauce for a perfect balance of sweet and sour flavors.

Ingredients

• 600g (1.3 lb) chicken breast, cut into roughly 3cm cubes
• ½ cup chicken stock
• 1½ tbsp light soy sauce
• 3 tbsp sugar
• 3 tbsp lemon juice (juice of about 2 lemons)
• Finely grated zest of 1 lemon
• 1 cup plain flour
• 2 garlic cloves, finely chopped
• 1 tsp finely grated ginger
• 2 tsp cornstarch, dissolved in 2 tbsp water
• Vegetable oil for frying
• 1 tsp sesame seeds
• Sliced spring onion (scallions) to serve
• Lemon slices to serve (optional)

For the marinade:

• 2 tbsp light soy sauce
• 1 tbsp Chinese shaoxing wine
• 1 egg white, lightly whisked

Instructions

1. Step 1: In a large bowl, combine the chicken pieces with the marinade ingredients: light soy sauce, shaoxing wine, and egg white. Mix well to break up the egg white and coat the chicken evenly. Let it marinate for 20 minutes.
2. Step 2: While the chicken marinates, mix the chicken stock, soy sauce, and sugar in a separate bowl until the sugar dissolves.
3. Step 3: In another small bowl, combine the lemon juice and lemon zest. Set aside.
4. Step 4: Place the plain flour in a large tray or bowl. Add the marinated chicken pieces and use your hands to gently press the flour onto the chicken, forming a textured coating.
5. Step 5: Fill a wok or deep saucepan with vegetable oil to about one-third full and heat it over high heat. The oil is ready at 325°F (165°C) or when small bubbles form around a wooden spoon submerged in the oil. Shake off excess flour from the chicken and fry the pieces in batches for about 3 minutes or until golden and cooked through. Drain on paper towels.
6. Step 6: In a clean wok or pan over medium-high heat, add 1 tablespoon of oil. Sauté the chopped garlic and grated ginger for about 10 seconds until fragrant. Pour in the chicken stock mixture and cook for 2–3 minutes until the sugar dissolves. Add the lemon juice and zest, simmer for 30 seconds, then stir in the dissolved cornstarch. Cook for another 30 seconds until the sauce thickens slightly.
7. Step 7: Add the fried chicken pieces to the sauce and toss to coat evenly. Transfer to a serving plate and sprinkle with sesame seeds and sliced spring onions. Garnish with lemon slices if desired, and serve immediately.

Tips & Variations

• Use fresh lemons for the best flavor and brightness in the sauce.
• For extra crunch, double coat the chicken by dipping it back into the marinade and flour before frying.
• Substitute shaoxing wine with dry sherry or omit it if unavailable.
• Serve with steamed rice or stir-fried vegetables for a complete meal.

Storage

Store any leftover lemon chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to keep the chicken crispy, or microwave briefly if preferred. The sauce may thicken when chilled; add a splash of water while reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless, skinless chicken thighs work well and tend to stay more tender and juicy. Adjust cooking time slightly if needed.

How do I know when the oil is hot enough for frying?

The oil should be around 325°F (165°C). You can test by dipping a wooden spoon into the oil; if small bubbles form around it immediately, the oil is ready for frying.

Chinese Lemon Chicken | Marion’s Kitchen Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

This Chinese Lemon Chicken recipe features tender chicken breast pieces marinated, coated in a crispy flour crust, and fried to golden perfection. The chicken is then tossed in a tangy and sweet lemon sauce made with lemon juice, zest, soy sauce, and a touch of garlic and ginger, creating a vibrant and flavorful dish perfect for a weeknight dinner or entertaining guests.

• Author: Bella
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 600g (1.3 lb) chicken breast, cut into roughly 3cm cubes
• 2 tbsp light soy sauce
• 1 tbsp Chinese shaoxing wine
• 1 egg white, lightly whisked

Sauce

• ½ cup chicken stock
• 1½ tbsp light soy sauce
• 3 tbsp sugar
• 3 tbsp lemon juice (juice of about 2 lemons)
• Finely grated zest of 1 lemon
• 2 garlic cloves, finely chopped
• 1 tsp finely grated ginger
• 2 tsp cornstarch, dissolved in 2 tbsp water

Coating and Frying

• 1 cup plain flour
• Vegetable oil for frying

Garnish

• 1 tsp sesame seeds
• Sliced spring onion (scallions) to serve
• Lemon slices to serve (optional)

Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken cubes with light soy sauce, Shaoxing wine, and lightly whisked egg white. Mix thoroughly, breaking up the egg white, and let it marinate for 20 minutes to tenderize and flavor the chicken.
2. Prepare Sauce Base: In another bowl, mix together chicken stock, light soy sauce, and sugar until the sugar dissolves and the mixture is well combined. Set aside for later use.
3. Mix Lemon Components: In a separate small bowl, combine the lemon juice and finely grated lemon zest, preparing the fresh citrus flavor for the sauce.
4. Coat the Chicken: Place the plain flour in a large tray or bowl. Add the marinated chicken pieces with the marinade liquid and use your hands to pat and press the flour onto the chicken pieces, creating a craggy, rough coating that will crisp nicely when fried.
5. Fry the Chicken: Fill a wok or saucepan with vegetable oil to about one-third capacity and heat over high heat. The oil should reach approximately 325°F (165°C), or test by dipping a wooden spoon to see small bubbles form around it. Shake off excess flour from the chicken and fry in 2 to 3 batches for about 3 minutes or until the chicken is golden brown and cooked through. Remove and drain on kitchen paper.
6. Cook the Sauce and Combine: Using a clean wok or pan over medium-high heat, add 1 tablespoon of vegetable oil and sauté the garlic and ginger for about 10 seconds until fragrant. Pour in the chicken stock mixture and cook for 2-3 minutes until the sugar dissolves completely. Stir in the lemon juice and zest, then simmer for 30 seconds. Add the dissolved cornstarch mixture and cook for another 30 seconds until the sauce thickens slightly. Toss in the fried chicken pieces and mix well to coat evenly with the lemon sauce.
7. Serve and Garnish: Transfer the coated chicken to a serving plate. Sprinkle with sesame seeds and sliced spring onions. Add lemon slices on the side if desired for an extra fresh citrus touch.

Notes

• Ensure the oil temperature is around 325°F (165°C) for perfect frying to achieve a crispy coating without burning.
• Do not overcrowd the pan when frying the chicken; cook in batches to maintain oil temperature and ensure even cooking.
• Use fresh lemon juice and zest for the best flavor in the sauce.
• The cornstarch slurry helps to thicken the sauce quickly; cook it just until slightly thickened to avoid a gluey texture.
• Leftover lemon chicken can be stored in the fridge and gently reheated in a pan but the coating will be less crispy.

Keywords: Chinese lemon chicken, fried chicken, lemon chicken recipe, crispy lemon chicken, chicken with lemon sauce, easy Chinese dinner