Name: Crispy Chinese Lemon Chicken (Better than Takeaway!)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 skinless chicken breast; 1 ½ tsp soy sauce; 1 tsp Chinese cooking wine (aka: Shaoxing wine); ¼ tsp white pepper; 1 tsp garlic powder; ½ cup plain flour (aka: all-purpose flour); ⅓ cup cornflour (aka: corn starch); ½ cup water; ⅛ tsp salt; ⅛ tsp white pepper; vegetable oil (or canola for deep frying); 1 cup chicken stock/broth; ⅓ cup lemon juice (or freshly squeezed lemon); ½ cup white sugar; 1 ½ tbsp cornflour; ¼ tsp salt; 4-5 drops yellow food colour ((optional))

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Wave goodbye to that takeaway menu! With this crispy Chinese lemon chicken recipe, you’ll whip up a classic dish effortlessly. Imagine serving up this delight in just half an hour!

For our loyal blog followers, it’s no secret that Chinese cuisine holds a special place in our hearts.

From our homemade honey chicken to the tantalizing sweet and sour pork, we’ve dished out quite a few Chinese delicacies.

Yet, if there’s a one-star recipe that shines the brightest in our collection, it’s Chinese lemon chicken.

Imagine chicken so crispy it crunches, drenched in a lemon sauce that’s nothing short of divine.

And what’s more? Complement it with our signature Yangzhou Fried Rice or the comforting chicken and sweet corn soup, and you’ve got yourself a delectable Chinese feast right at home.

Ingredients you’ll need to make Chinese lemon chicken

The recipe will generously serve 4 people, and there will be plenty of lemon sauce to go around.

Chicken Marinade Ingredients:

Batter Ingredients:

Lemon Sauce Ingredients:

For our succulent chicken centerpiece: I’ve chosen skinless chicken breast. Why? Because I’m all about that rich, thick bite. Though, if you’re in the mood for a twist, chicken thighs are a stellar substitute.

Chinese cooking wine/Shaoxing wine: The secret behind our marinade’s depth? This rich wine elevates the chicken’s taste profile.
Soy Sauce: When fused with Shaoxing wine, it’s like they were made for each other, forming a marinade melody.
Seasoning: Steering clear from over-salting, I’ve only beckoned white pepper. After all, our soy sauce is already a salt maestro. And just a hint: I’ve seasoned our batter with this duo, too. Oh, and for the garlic aficionados? There’s a dash of garlic powder because, well, who can resist?
Cornflour & Plain Flour: The dynamic duo! They’re the architects behind our batter’s consistency and the lemon sauce’s velvety texture.
Water: The unsung hero, merging our batter ingredients.
Egg: Think of it as the glue, ensuring our flour clings to the chicken like a dream.
Vegetable/Canola Oil: The golden pool where our chicken takes its crispy plunge.
Chicken Stock/Broth: The cornerstone of our zesty lemon sauce.
Lemon Juice: Fresh lemons or store-bought juice? Your call. But if you’re yearning for that zesty kick, fresh lemons are the way to go.
Granulated Sugar: This isn’t just sweetness—it’s balance. Taming the tang so every bite is harmonious.
Yellow Food Coloring (optional): For those who eat with their eyes first. This is Chinese lemon chicken, after all. Let’s make it look the part!

How to marinate the chicken?

Even as we dive into marinating, remember: to fillet or not to fillet is entirely up to you. The thickness of your chicken can be a personal preference. If you believe it’s a bit on the hefty side, do consider filleting.

Bonus? The filleted portions can be transformed into more crunchy battered delights.

The first step is tender love. Before we immerse the chicken in flavour, give it a gentle pampering by lightly tenderizing it. This isn’t just a massage for the chicken; it’s functional—breaking down those muscle fibres, ensuring every bite later is juicy and succulent.

For the flavour embrace: In a cozy mixing bowl, mingle together 1 1/2 tbsp of soy sauce and 1 tsp of our aromatic Shaoxing wine. Now, add that touch of garlic with 1 tsp of garlic powder and a hint of heat with 1/4 tsp white pepper. Stir until harmoniously combined.

Now, here’s my little secret: I love using a large ziplock bag for this next step. It might seem unconventional, but trust me on this. Place your chicken inside, pour in the marinade, and give it a good toss. The goal? Every inch of the chicken should be wearing this flavorful cloak. Of course, if bags aren’t your style, a traditional bowl works just as well.

Once marinated, let the chicken indulge in this flavour spa for a good 30 minutes. Patience is key!

Crafting the Perfect Crispy Batter

Though the batter may appear deceptively thin, it’s crafted to hug your chicken snugly, promising a crispy outcome.

Start by taking 1/2 cup of your trusted all-purpose flour and blend it with 1/3 cup of cornflour or cornstarch in a mixing bowl. This combination is the secret behind that desired crunch.

For that added oomph, season this floury mix with a dash of salt (1/8 tsp to be precise) and a sprinkle of white pepper (another 1/8 tsp). Merge them together till they’re well acquainted.

Now, let’s introduce some moisture. Beat a fresh egg, pouring its contents into your flour mixture. Follow it up with 1/2 cup of water. This duo will transform your dry mix into that desired runny consistency.

Lastly, whisk it with enthusiasm! Banish any lumps till you have a smooth, flowing batter that’s ready to envelop your chicken.

The Art of Deep-Frying Chicken to Perfection

Gear Up: Whether you have a dedicated deep fryer or you’re a fan of the good old Dutch oven/wok, either will do. Although your choice of oil is vital, and vegetable or canola is your best bet.

Heat Matters: Begin by cranking up the heat, aiming for a target temperature of 180°C (355°F). Precision is key here; maintain this heat to ensure your chicken is cooked to perfection, sporting a crispy exterior with a juicy centre.

Avoid the Overheat: Overzealous heat can be your worst enemy, turning your batter to cinders while leaving the insides of the chicken undercooked. An instant-read meat thermometer or even a candy thermometer can be your guiding star, ensuring you stay on course.

Dive into the Batter: Once your chicken is lovingly coated in that runny batter, it’s ready for a sizzling embrace. Lower it into the oil with caution.

Pro Tip: Always place chicken into hot oil away from your body to avoid burning yourself or others.

Room to Breathe: While the temptation to maximize your fryer’s space is understandable, overcrowding is a no-go. This could drop the oil’s temperature drastically, affecting the cooking process.

Tick Tock: Let your chicken dance in the oil for about 10-12 minutes. However, thickness plays a part, so keep an eye out for that mouth-watering golden hue.

The Inner Temperature: If you’re a perfectionist (and why shouldn’t you be?), aim for an internal temperature of 71°C (160°F) when you take your chicken out. As it rests, it’ll gain a few extra degrees, ensuring it’s cooked just right.

Repetitions: Got more chicken? Rinse and repeat!

Rest and Sauce: As your golden beauties take a breather, this is your cue. Whisk up that delectable Chinese lemon chicken sauce that will elevate your dish to the next level.

Creating the Quintessential Lemon Sauce

Heat It Up: Set your stove to a high flame and place your pot on it, priming it for action.

Lemon Goodness: Pour in 1/3 cup of either lemon juice or freshly squeezed lemons. Fresh lemons are recommended for an intense burst of flavour.

Mix & Match: Introduce the chicken stock/broth (1 cup), sugar (1/2 cup), and a pinch of salt (1/4 tsp) to the pot. This combination creates a balance of savoury and sweet, essential for that classic taste.

Thickening Agent: Add in 1/3 cup of cornflour/corn starch. Whisk diligently, ensuring no lumps remain, and the cornflour integrates seamlessly with the rest of the mix.

Bubble Time: Keep stirring and watch as your sauce begins to boil. This is the transformation phase, where all the ingredients amalgamate into one flavorful concoction.

For the Visuals: If you’re a stickler for aesthetics, now’s the time to drop in that yellow food colouring. Add bit by bit until you achieve that perfect shade of appetizing yellow.

Final Boil: Once everything’s well combined and the sauce has that lustrous consistency, bring it to a roaring boil one last time. Immediately after, turn off the heat.

Serve in Style: Cut the crispy chicken into slender fingers, lay them on a plate, and give them a generous drizzle of your freshly made lemon sauce. Let every bite be a mix of crispiness and tangy delight!

Pro Tip: If you find the sauce isn’t thick enough, combine 1 tbsp of cornflour with 2 tbsp of water and whisk and add to the sauce.

Slice the chicken into fingers, drizzle the lemon sauce over the top, and then serve.

What can I serve with Chinese lemon chicken?

We have created some great serving suggestions on JustSoYum!

Can I store the lemon chicken for later?

Fridge: To store any leftover chicken, keep in an airtight container and place it in the refrigerator to keep for up to 3 days.

Freezer: Place in an airtight container to be stored for up to 3 months.

Before reheating, allow thawing in the refrigerator to be heated in the oven, stove or microwave later.

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