The secret to this Chinese Lemon Chicken is using the correct ratio of lemon juice to sugar in the sauce. A little bit of grated ginger gives it the same flavor as your favorite Chinese restaurant!
Looking for more Chinese American recipes? Try my Honey Garlic Chicken or Ground Beef and Broccoli next!
About This Recipe
Of all the Chinese-American dishes out there, Chinese Lemon Chicken has to be one of the most diverse. I've seen three different versions of it growing up!
The one I'm sharing today is my favorite. It features small, bite-sized pieces of chicken, fried until crispy and tossed with a sweet and tangy lemon sauce. The contrast between the crunchy coating and glossy sauce is absolutely amazing.
The other versions I've seen are quite different. One is the thin cutlet style, where the entire chicken breast (or thigh) is battered and fried. Then it's sliced and drizzled with lemon sauce. And the other version is the puffier ball version, where the lemon sauce is served on the side.
For me, the first one is the most delicious, and it's the one that comes to mind first when I think of Chinese Lemon Chicken, so that's what I'm sharing today!
Key Ingredients
Chicken breasts: Chicken breasts are what you commonly see in Chinese takeout, but if you want an even juicier option, you can go with boneless chicken thighs. Try to cut the chicken pieces as close to the same size as possible so they cook at the same rate.
Eggs: This is the liquid component of the crunchy coating. I usually only use egg whites in my batter, but I included the yolks this time because I wanted the extra yellow color from the yolks. The yolks do make the coating slightly less crispy, though.
Cornstarch: For coating the chicken pieces.
For the sauce: You'll need fresh lemon juice, sugar, water, cornstarch, grated ginger, and salt. The cornstarch is what thickens the sauce.
Instructions
STEP 1: In a large bowl, combine the chicken, eggs, and black pepper. Let this sit for a few minutes.
STEP 2: In a small bowl, combine the lemon sauce ingredients and set aside.
STEP 3: Add the cornstarch to the medium bowl. Coat each piece of chicken one at a time, then transfer to a baking sheet dusted with cornstarch.
STEP 4: Heat 2 inches of oil in a large pot to 350°F. Fry the chicken in two batches for 5 minutes each until golden and crispy. Drain on paper towels.
STEP 5: This is what the chicken will look like.
STEP 6: Give the lemon sauce a stir to redistribute the cornstarch, then pour it into a large skillet. Heat until it boils and thickens.
STEP 7: Add the chicken and toss to combine. Serve immediately.
Chinese Lemon Chicken
Ingredients
- 1 ½ lbs chicken breasts (cut into 1-inch cubes)
- 2 large eggs (beaten)
- ½ teaspoon black pepper
- 1 ½ cups cornstarch
For the sauce
- ¼ cup lemon juice
- ⅓ cup sugar
- ⅔ cup water
- 1 tablespoon cornsarch
- 1 teaspoon grated ginger
- ¼ teaspoon salt
Instructions
- In a large bowl, combine the chicken, eggs, and black pepper. Let this sit for a few minutes.
- In a small bowl, combine the lemon sauce ingredients and set aside.
- Add the cornstarch to the medium bowl. Coat each piece of chicken one at a time, then transfer to a baking sheet dusted with cornstarch.
- Heat 2 inches of oil in a large pot to 350°F. Fry the chicken in two batches for 5 minutes each until golden and crispy. Drain on paper towels.
- Give the lemon sauce a stir, then pour it into a large skillet. Heat until it boils and thickens. Add the chicken and toss to combine. Serve immediately.
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