Chinese Lemon Chicken Recipe

Introduction

Chinese Lemon Chicken is a deliciously tangy and sweet dish featuring crispy fried chicken coated in a bright lemon-infused sauce. Perfect for a weeknight dinner, it pairs wonderfully with rice or noodles for a satisfying meal.

Ingredients

• 1½ pounds boneless chicken, cut into 2-inch cubes
• 1 cup all-purpose flour
• Salt and pepper to taste
• 1 cup milk
• 1 large egg
• 1 cup vegetable oil (for frying)
• 2 tablespoons peanut oil or sesame oil
• ¼ teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• ¼ cup low sodium soy sauce
• ¼ cup chicken broth or water
• ¼ cup honey
• ⅓ cup pineapple juice
• ⅓ cup brown sugar
• 1 teaspoon lemon pepper
• 1 tablespoon vinegar
• Juice of 2 large lemons
• 1 teaspoon lemon zest
• Salt to taste
• 2-3 tablespoons cornstarch
• Yellow food coloring (optional)
• Green onions, thinly sliced (for garnish)
• Lemon slices, thinly sliced (for garnish)

Instructions

1. Step 1: Cut the chicken into 2-inch cubes and pat dry with paper towels.
2. Step 2: In a bowl, combine the flour with salt and pepper.
3. Step 3: In a separate bowl, whisk together the milk and egg.
4. Step 4: Coat each chicken piece by rolling it first in the flour mixture, then dipping it in the milk mixture, and finally rolling it again in the flour mixture.
5. Step 5: Heat vegetable oil in a frying pan and fry the chicken pieces until golden brown. Place on paper towels to drain excess oil.
6. Step 6: In a non-stick saucepan, heat peanut or sesame oil over medium heat. Sauté the ginger and garlic until golden and fragrant.
7. Step 7: Add the soy sauce, chicken broth (or water), honey, pineapple juice, brown sugar, lemon pepper, vinegar, lemon juice, lemon zest, and salt. Stir and bring to a boil.
8. Step 8: Let the sauce simmer for a few minutes, stirring constantly.
9. Step 9: Remove the pan from heat. Whisk in the cornstarch and yellow food coloring (if using) until the sauce thickens slightly.
10. Step 10: Toss the fried chicken pieces in the lemon sauce until well coated.
11. Step 11: Garnish with sliced green onions and lemon slices. Serve immediately with rice or noodles.

Tips & Variations

• Use fresh lemon juice and zest for the brightest, freshest flavor in the sauce.
• For extra crispiness, double coat the chicken with flour and milk mixtures before frying.
• Substitute pineapple juice with orange juice for a different citrus twist.
• Replace vegetable oil with avocado oil for a higher smoke point when frying.
• Add a pinch of red pepper flakes to the sauce if you like a bit of heat.

Storage

Store leftover Chinese Lemon Chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop until warmed through. Note that the chicken will be crispest when freshly made.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Boneless chicken is recommended for easier frying and coating, but if using bone-in pieces, adjust cooking time to ensure the chicken is cooked through before coating with sauce.

Is there a vegetarian alternative for this dish?

You can substitute the chicken with firm tofu or cauliflower florets, following the same battering and frying steps for a tasty vegetarian version.

Chinese Lemon Chicken Recipe

Print Recipe

★★★★★

5 from 78 reviews

Chinese Lemon Chicken is a crispy, flavorful dish featuring tender boneless chicken cubes double-coated in a seasoned flour and egg batter, fried to golden perfection, and tossed in a tangy, sweet lemon sauce infused with garlic, ginger, honey, and pineapple juice. Garnished with fresh green onions and lemon slices, this dish pairs perfectly with rice or noodles for an authentic, crowd-pleasing Asian-inspired meal.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken

• 1½ pounds boneless chicken, cut into small 2-inch cubes
• 1 cup all-purpose flour
• Salt and pepper to taste
• 1 cup milk
• 1 large egg
• 1 cup vegetable oil, for frying

Chicken Lemon Sauce

• 2 tablespoons peanut oil or sesame oil
• ¼ teaspoon ginger, finely chopped
• 1 teaspoon garlic, finely chopped
• ¼ cup low sodium soy sauce
• ¼ cup chicken broth or water
• ¼ cup honey
• ⅓ cup pineapple juice
• ⅓ cup brown sugar
• 1 teaspoon lemon pepper
• 1 tablespoon vinegar
• Juice of 2 large lemons
• 1 teaspoon lemon zest
• Salt to taste
• 2–3 tablespoons cornstarch
• Yellow food coloring (optional)

Garnish

• Green onions, thinly sliced
• Lemon slices, thinly sliced

Instructions

1. Prepare Chicken: Cut the boneless chicken into small 2-inch cubes and pat them dry thoroughly with paper towels to ensure the coating sticks properly during frying.
2. Mix Dry Coating: In a mixing bowl, combine the all-purpose flour with salt and pepper to taste. This seasoned flour will form the outer coating of the chicken.
3. Mix Wet Coating: In another bowl, whisk together the milk and large egg until fully blended to create the wet batter.
4. Coat Chicken: Roll each chicken cube first in the flour mixture, then dip into the milk and egg mixture, and finally roll again in the flour mixture to ensure a double coating for maximum crispiness.
5. Fry Chicken: Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the coated chicken pieces in batches until they are golden brown and cooked through, about 4-6 minutes per batch. Remove and drain on paper towels to absorb excess oil.
6. Prepare Lemon Sauce: In a non-stick saucepan, heat peanut or sesame oil over medium heat. Sauté the finely chopped ginger and garlic until fragrant and lightly golden, about 1-2 minutes.
7. Combine Sauce Ingredients: Add soy sauce, chicken broth or water, honey, pineapple juice, brown sugar, lemon pepper, vinegar, lemon juice, lemon zest, and salt to the saucepan. Stir well and bring the mixture to a boil.
8. Simmer Sauce: Lower the heat and let the sauce simmer for a few minutes, stirring constantly to blend flavors and reduce slightly.
9. Thicken Sauce: Remove the saucepan from heat. In a small bowl, whisk the cornstarch with a little cold water to make a slurry, then add it to the sauce along with yellow food coloring if desired. Whisk thoroughly until the sauce thickens and becomes glossy.
10. Toss Chicken in Sauce: Add the fried chicken pieces to the sauce and gently toss to coat all pieces evenly with the lemon sauce.
11. Garnish and Serve: Transfer to a serving dish and garnish with thinly sliced green onions and lemon slices. Serve immediately with steamed rice or noodles for a complete meal.

Notes

• Ensure chicken pieces are patted dry for the batter to adhere properly and get crispy.
• You can substitute chicken broth with water if unavailable.
• Yellow food coloring is optional and only affects appearance.
• Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 days; reheat gently in the microwave.
• For best flavor and texture, enjoy the dish fresh as leftovers may lose crispiness.

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