There is something irresistibly satisfying about a perfectly executed Crispy Chinese Lemon Chicken Recipe that brings together the crunch of golden batter and the zingy freshness of lemon into one harmonious bite. This dish captivates with its old-school charm, combining a delicate balance of sweet, savory, and tangy flavors that make every mouthful memorable. Whether you’re craving a weeknight comfort meal or aiming to impress guests with a classic Chinese takeaway favorite you made at home, this Crispy Chinese Lemon Chicken Recipe is an absolute must-try for anyone who loves vibrant, crunchy, and flavorful dishes.
Ingredients You’ll Need
This recipe is delightfully straightforward but packs a punch thanks to the quality and harmony of its ingredients. Each one plays a vital role in creating that signature crispy texture and refreshing lemon sauce that defines this dish.
- Chicken thigh fillets (skinless and boneless): Thighs keep the meat juicy and tender, perfect for frying.
- Cooking salt/kosher salt: Enhances natural flavors and seasons both the chicken and batter.
- Cornflour/cornstarch: The key to crispiness in the batter and coating.
- Vegetable or canola oil: Ideal for deep frying, providing a neutral taste and high smoke point.
- Plain flour (all-purpose flour): Balances the cornflour to create the perfect batter texture.
- Baking powder: Adds lightness and airiness to the batter.
- Soda water (COLD): Ensures a light, bubbly batter that crisps up beautifully.
- Chicken stock/broth (low sodium): Forms the flavorful base of the lemon sauce.
- Lemon juice (fresh): Packs the sauce with bright, tangy zestiness.
- White sugar: Balances the tartness of the lemon with a touch of sweetness.
- Finely grated garlic and ginger: Infuse the lemon sauce with warm, aromatic notes.
- Chinese cooking wine: Adds authentic depth and a subtle umami boost to the sauce (optional).
- Lemon slices and green onion: Fresh garnishes that add color and extra zing to the plated dish.
How to Make Crispy Chinese Lemon Chicken Recipe
Step 1: Prepare the Chicken
Start by cutting your chicken thigh fillets into evenly sized pieces to ensure they cook uniformly. Sprinkle the pieces lightly with salt to season the meat and let it rest while you prepare the batter. This simple seasoning step helps elevate the chicken’s natural flavor beneath that delectable crispy coating.
Step 2: Mix the Batter
In a bowl, combine the first portion of cornflour with plain flour, baking powder, and a pinch of salt. Slowly add the cold soda water and whisk until the batter reaches a smooth-yet-thick consistency. The cold soda water is crucial here—it creates those air pockets that make the batter super light and crispy as it fries.
Step 3: Coat and Fry the Chicken
Dust the chicken pieces in cornflour before dipping them into the batter. This extra layer helps the batter stick perfectly and builds a crunchy crust. Heat vegetable or canola oil in a deep pan to about 180°C (350°F). Fry the battered chicken in batches for about 3 to 4 minutes until golden, crispy, and cooked through. Drain on paper towels to remove excess oil and keep the crispy texture intact.
Step 4: Prepare the Lemon Sauce
In a separate pan, whisk together chicken stock, fresh lemon juice, sugar, grated garlic, ginger, and Chinese cooking wine. Bring this mixture to a gentle simmer, thickening it with a slurry of cornflour and water. The sauce should glide smoothly and cling lovingly to each crispy chicken piece, marrying tangy lemon notes with the savory richness.
Step 5: Combine and Serve
Pour the luscious lemon sauce over the fried chicken or toss the chicken directly in the sauce to coat evenly. Serve hot for that unbeatable combination of crispiness and bright citrus flavor.
How to Serve Crispy Chinese Lemon Chicken Recipe
Garnishes
Garnishing with fresh lemon slices and finely sliced green onions adds a burst of color and an additional layer of freshness that perfectly complements the tangy sauce. They also give your presentation that restaurant-quality finishing touch.
Side Dishes
This dish shines when paired with simple steamed jasmine rice or fluffy fried rice—perfect companions that soak up the lemon sauce beautifully. Lightly sautéed or steamed greens like bok choy or snap peas bring a vibrant crunch that balances the meal wonderfully.
Creative Ways to Present
If you want to make your Crispy Chinese Lemon Chicken Recipe feel extra special, try serving it in a stylish shallow bowl with a bed of aromatic rice, garnished with edible flowers or extra herbs like cilantro or mint. It looks stunning and invites sharing, which is what this dish is all about!
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Chinese Lemon Chicken stays best when stored in an airtight container in the refrigerator. Keep the chicken and sauce separate, if possible, to avoid sogginess. Consume within 2 days for the freshest flavor and texture.
Freezing
You can freeze the cooked chicken pieces without sauce by wrapping them well and placing them in a freezer-safe bag for up to a month. The lemon sauce doesn’t freeze as well due to its citrus content and texture changes, so prepare that fresh when ready to eat.
Reheating
To reheat leftovers, warm the chicken gently in an oven at 180°C (350°F) to help restore some crispiness, then quickly heat the sauce on the stove before combining. Avoid microwaving as it can turn the chicken chewy and the batter soggy.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine but tend to be leaner and can dry out faster, so make sure not to overcook them to keep that juicy tenderness under the crispy coating.
What is the best oil for frying this lemon chicken?
Vegetable or canola oil is ideal due to its neutral flavor and high smoke point, which ensures the chicken crisps up beautifully without imparting any unwanted flavors.
Why is cold soda water important for the batter?
The cold soda water introduces light bubbles into the batter, making it crispier and airier after frying. Regular water won’t give you that same light crunch.
Can I make this recipe gluten-free?
Yes! Substitute the plain flour with a gluten-free flour blend and ensure your baking powder is gluten-free. Cornflour is naturally gluten-free, so that helps in keeping the batter crisp and safe for gluten-sensitive eaters.
Is Chinese cooking wine necessary in the sauce?
It adds an authentic depth to the sauce, but it’s optional. If you prefer to avoid alcohol, you can simply leave it out without compromising the overall flavor too much.
Final Thoughts
There’s something truly comforting and joyful about mastering a Crispy Chinese Lemon Chicken Recipe at home, especially when you crave that perfect crunch combined with bright citrus zing. It’s a dish that invites sharing, celebration, and savoring every bite. I can’t wait for you to try it yourself and find yourself hooked on this delightful homemade classic!
Print
Crispy Chinese Lemon Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 4 pieces each)
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Crispy Chinese Lemon Chicken recipe offers a nostalgic take on a classic dish, featuring tender chicken thigh fillets coated in a light, crispy batter and tossed in a tangy, sweet lemon sauce. Perfectly fried to golden perfection, this dish combines crunchy texture with a vibrant citrus flavor, making it a delightful main course for any dinner.
Ingredients
Chicken
- 4 x 125g (3oz) chicken thigh fillets, skinless and boneless (or 2 chicken breasts)
- 1/2 tsp cooking salt / kosher salt
Frying Batter
- 1/4 cup cornflour / cornstarch
- 1/3 cup cornflour / cornstarch
- 1/3 cup + 1 tbsp plain flour (all-purpose flour)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp baking powder
- 1/2 cup cold soda water (not sparkling mineral water)
Frying Oil
- 1 – 1 1/2 litres (4 – 6 cups) vegetable or canola oil, for frying (4cm / 1.6″ depth, re-usable)
Lemon Sauce
- 6 tsp cornflour / cornstarch
- 1/2 cup chicken stock / broth, low sodium
- 1/2 cup lemon juice, fresh
- 1/3 cup white sugar
- 1/2 tsp garlic, finely grated
- 1/2 tsp ginger, finely grated
- 1 tbsp Chinese cooking wine (optional, omit for alcohol-free)
To Serve (Optional)
- Lemon slices
- 1 green onion, finely sliced on the diagonal
Instructions
- Prepare the Chicken: Pat the chicken thigh fillets dry and season lightly with 1/2 tsp salt. Cut into bite-sized pieces if preferred. In a shallow bowl, toss the chicken pieces in 1/4 cup cornflour to coat evenly; this helps the batter stick and provides extra crispiness.
- Make the Batter: In another bowl, combine 1/3 cup cornflour, 1/3 cup plus 1 tbsp plain flour, 1/2 tsp salt, and 1/4 tsp baking powder. Gradually whisk in 1/2 cup cold soda water until you get a smooth batter that’s thick enough to coat the chicken but light enough to be crisp when fried.
- Heat the Oil: Pour 1 to 1 1/2 litres of vegetable or canola oil into a deep frying pan or wok, to about 4cm (1.6 inches) depth. Heat the oil to about 180°C (350°F), suitable for deep frying.
- Fry the Chicken: Dip the cornflour-coated chicken pieces into the batter, ensuring each piece is fully covered. Carefully lower the battered chicken into the hot oil in batches to avoid overcrowding. Fry until golden and crispy, approximately 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Prepare the Lemon Sauce: In a small saucepan, mix 6 tsp cornflour with chicken stock to form a slurry. Add lemon juice, white sugar, grated garlic, grated ginger, and Chinese cooking wine. Heat gently over medium heat while stirring constantly until the sauce thickens and becomes glossy.
- Toss and Serve: Quickly toss the fried chicken pieces in the hot lemon sauce to coat evenly. Serve immediately garnished with optional lemon slices and diagonally sliced green onion for extra freshness and color.
Notes
- For a lighter protein option, chicken breasts can be used instead of thigh fillets.
- Use cold soda water in the batter to help create a light, crispy coating.
- Maintain the oil temperature around 180°C to ensure the chicken cooks through while remaining crispy.
- Chinese cooking wine can be omitted for an alcohol-free version without compromising flavor.
- Reusing frying oil is possible if strained and stored properly, but avoid overheating the oil multiple times.
