Description

There’s something deeply nostalgic about the sweet tang of lemon mingling with crispy fried chicken. For many of us, Chinese Lemon Chicken isn’t just a takeout favorite—it’s a taste of childhood, family dinners, and cozy Friday nights spent gathered around the table. This dish, with its golden crust and sticky-sweet lemon glaze, brings warmth and brightness to any meal. Whether it reminds you of your favorite local Chinese restaurant or a cherished homemade version passed down through generations, lemon chicken is comfort food with a zesty twist.

In Chinese-American cuisine, this dish became popular thanks to the balance of savory, sweet, and sour flavors that appeal to a wide range of palates. While not traditionally Chinese, it embodies that beautiful fusion of East and West—crisp, vibrant, and oh-so-satisfying. It’s especially loved during spring and summer, when lemons are in season and their sunny flavor feels like the season itself on a plate.

The best part? You can now make this restaurant-style classic right at home—and trust me, once you try it, you may never want takeout again.

Ingredients

Scale

For the chicken:

1 lb (450 g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

1/2 teaspoon salt

1/2 teaspoon ground white pepper

1/2 cup cornstarch

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1 large egg

1/3 cup water (plus more if needed)

Oil for frying

For the lemon sauce:

1/3 cup freshly squeezed lemon juice

1/4 cup sugar

1/4 teaspoon salt

1/2 cup chicken broth

2 teaspoons cornstarch

2 tablespoons water

Instructions

1. Marinate the Chicken (Optional but Flavorful):
Though not required, I love seasoning the chicken pieces first with salt and white pepper and letting them rest while prepping everything else. It gives the chicken a head start in flavor and ensures every bite is seasoned.

2. Prepare the Batter:
In a medium bowl, mix together the cornstarch, flour, baking powder, egg, and water. The batter should be thick enough to coat the chicken pieces but still flow smoothly. If it feels too thick, just add a splash more water.

3. Coat the Chicken:
Toss the chicken pieces in the batter until each one is evenly coated. The batter helps create that iconic crispy shell that holds up beautifully to the sauce.

4. Fry Until Golden:
Heat oil in a deep skillet or wok over medium-high heat. You’ll want enough oil so the chicken can float slightly—it ensures even browning. Fry the chicken in batches (don’t overcrowd the pan), turning occasionally, until crispy and golden brown. This takes about 4 to 5 minutes per batch. Transfer to a paper towel-lined plate to drain.

5. Make the Lemon Sauce:
In a small saucepan, combine the lemon juice, sugar, salt, and chicken broth. Bring to a gentle boil over medium heat. In a separate bowl, stir the cornstarch and water together to make a slurry. Slowly stir this into the simmering sauce and cook until it thickens—just a couple of minutes. It should coat the back of a spoon.

6. Bring It All Together:
You can either toss the chicken directly into the pan with the lemon sauce for a glossy coating or drizzle the sauce over the chicken when serving to keep that crunch intact. Personally, I like doing half-and-half—some tossed for that sticky goodness, some left crispy for texture.

7. Serve and Savor:
Serve over steamed white rice or alongside stir-fried veggies for a complete meal. Garnish with thin lemon slices or chopped green onions if you’re feeling fancy.

Notes

You can substitute chicken thighs with breast meat, but thighs are juicier and more forgiving.
The sauce thickens more as it cools, so remove from heat once it starts to coat a spoon.