Name: Chinese Lemon Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 5 min
Yield: 4
Ingredients: ⅓ cup freshly squeezed lemon juice (about 2 lemons); ¼ cup sugar; 2 tablespoons honey; 1 tablespoon soy sauce; 1 teaspoon garlic, minced; 1 teaspoon cornstarch mixed with 2 tablespoons water (for slurry); Tools Needed:; Mixing bowls; Whisk; Medium saucepan; Deep frying pan or skillet; Slotted spoon or tongs

Chinese Lemon Chicken

Some recipes come into your life and instantly earn a permanent spot in your weekly rotation—this Chinese Lemon Chicken is one of them. I still remember the first time I made it. It was a rainy Tuesday, the kind where everyone’s craving something cozy, but not too heavy. I wanted a dish that felt like takeout, but made with love in my own kitchen. I had lemons on hand and some chicken breasts to use up, and before I knew it, this vibrant, golden, citrus-glazed chicken was sizzling in the skillet.

From that night on, it became one of our go-to dinners. The combination of crispy chicken pieces coated in a glossy, tangy-sweet lemon sauce is absolutely irresistible. The kids practically race to the table when they smell it cooking, and even my husband—who usually isn’t big on anything sweet with meat—goes back for seconds every time. I love that it comes together quickly and doesn’t require anything fancy, just pantry staples and a few fresh ingredients.

It’s a recipe that’s simple enough for busy weeknights, but delicious enough to serve when friends come over. You know a dish is a winner when your guests ask for the recipe before they’ve even finished eating! If you’ve been looking for a way to jazz up your chicken game, trust me—this Chinese Lemon Chicken is the answer. Every bite is zesty, crispy, and coated in a sticky-sweet glaze that hits all the right notes.

Questions I Often Get Asked About This Recipe

Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs stay juicy and tender and work just as well in this recipe.

Is it okay to use bottled lemon juice?
Fresh lemon juice is ideal for the best flavor, but bottled will work in a pinch—just make sure it’s 100% lemon juice without additives.

How do I keep the chicken crispy after saucing it?
Toss the chicken with the sauce just before serving. For extra crispiness, you can double-fry the chicken pieces.

Can I make it ahead of time?
You can prepare the sauce and fry the chicken ahead of time. Reheat the chicken in the oven and toss with warmed sauce just before serving.

Is this dish spicy?
Not at all! It’s more sweet and tangy than spicy, but you can add a pinch of red pepper flakes if you’d like some heat.

What You Need to Make Chinese Lemon Chicken

Ingredients:

1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces

½ cup cornstarch

2 large eggs, beaten

¼ cup all-purpose flour

Salt and pepper, to taste

Vegetable oil, for frying

Sesame seeds and chopped green onions, for garnish

For the Lemon Sauce:

⅓ cup freshly squeezed lemon juice (about 2 lemons)

¼ cup sugar

2 tablespoons honey

1 tablespoon soy sauce

1 teaspoon garlic, minced

1 teaspoon cornstarch mixed with 2 tablespoons water (for slurry)

Tools Needed:

Mixing bowls

Whisk

Medium saucepan

Deep frying pan or skillet

Slotted spoon or tongs

How to Make Chinese Lemon Chicken

Prep the chicken: Season the chicken pieces with salt and pepper. In a bowl, combine the flour and cornstarch. Dip the chicken in the beaten eggs, then dredge in the flour mixture, pressing lightly to adhere.

Fry the chicken: Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Once hot, fry the chicken in batches until golden and crispy, about 4–5 minutes per batch. Drain on paper towels.

Make the lemon sauce: In a saucepan, combine lemon juice, sugar, honey, soy sauce, and garlic. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1–2 minutes until the sauce thickens to a glossy glaze.

Combine and serve: Toss the fried chicken pieces in the lemon sauce just before serving. Garnish with sesame seeds and chopped green onions.

Tips for Making the Best Chinese Lemon Chicken

Double fry for extra crunch. Let the first fry rest, then give it a second dip in the oil for a restaurant-style crisp.

Don’t overcrowd the pan when frying. It lowers the oil temperature and can lead to soggy chicken.

Zest your lemons before juicing and add a pinch to the sauce for an extra citrus punch.

Keep it warm by placing fried chicken in a low oven while you finish the rest.

Swap out proteins—this recipe works great with shrimp or tofu, too!

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was better than takeout! My kids devoured it and my husband couldn’t stop raving. Definitely going into our regular meal rotation.”

⭐️⭐️⭐️⭐️ “Really tasty and super easy to make. I used chicken thighs and it turned out so juicy. Next time I might add a bit of chili for heat!”

⭐️⭐️⭐️⭐️⭐️ “The lemon sauce is just perfect—not too sweet, not too sour. I served it over jasmine rice and it was heavenly.”

⭐️⭐️⭐️ “Good flavor but I wish it stayed a bit crispier after the sauce. Still delicious though. I’ll try double frying next time!”

⭐️⭐️⭐️⭐️⭐️ “Wow. This is one of those dishes where you immediately want to text your sister the recipe. So good!”

Printable Recipe

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