Crispy fried chicken tossed in a sweet, tangy, and savory lemon sauce. This quick and easy Chinese lemon chicken recipe uses simple ingredients and is ready in just 30 minutes - a family-friendly, restaurant-quality main perfect for busy weeknights!
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Chinese lemon chicken features bite-sized fried chicken coated in a bright, tangy, and savory lemon sauce! It's a popular fried chicken dish served at Chinese restaurants and it's similar to my Orange Chicken recipe, but made with fresh lemon juice!
This Asian chicken originates from Hong Kong and has become popular in North America. I love making this at home as it's simple, flavorful and pairs beautifully with steamed rice and vegetables.
Why This Recipe Works
- We lightly coat the chicken in cornstarch and shallow-fry it in a small amount of oil, creating a crispy texture without a messy wet batter and using less oil.
- I tested different cuts and recommend chicken thighs - they stay juicier and are less likely to dry out.
- Most lemon chicken recipes turn out soggy; my method of frying the chicken in small batches and draining it ensures it stays crispy after the sauce is added.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Thighs: Use skinless, boneless chicken thighs for best texture. Substitution: Use skinless chicken breasts and cook until they reach an internal temperature of 160°F; let carryover cooking bring it to 165°F for tender results.
- Cornstarch: This makes the chicken crispy. Substitution: Potato starch. Avoid using tapioca starch or it can cause the chicken to stick together in the pan.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Salt
- Black Pepper
- Toasted Sesame Seeds: Look for "roasted" or "toasted" labels. If unavailable, toast raw seeds in a dry pan until fragrant.
- Lemon Slices: This is an optional garnish.
Lemon Sauce
- Lemon Juice: Use freshly squeezed lemon juice. Avoid the artificial kind as this is a key ingredient.
- Brown Sugar: I recommend using light brown sugar. Substitution: Dark brown sugar or granulated cane sugar.
- Garlic: To add aroma and flavor. Substitution: Minced jarred garlic.
- Ginger: To add a sharp flavor. Substitution: ¼ teaspoon ground ginger.
- Lemon Zest: To brighten the sauce. Do not skip this!
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also works.
- Chicken Stock/Broth: Use low-sodium or unsalted to control saltiness.
- Cornstarch: To thicken the sauce. Substitution: Potato starch or tapioca starch.
Note: Asian ingredients are typically available at most Asian grocery stores or check online.
Instructions
Below are step-by-step instructions on how to make Chinese lemon chicken:
- Make the sauce: In a small bowl, whisk together the sauce ingredients as listed above. Set aside.
- Prepare the chicken: Dice the chicken thighs into even 1.5-inch pieces. Transfer to a large bowl and season with salt and black pepper (don't pat dry-some moisture helps the coating stick).
- Coat the chicken: Add cornstarch and toss with tongs until each piece is evenly coated.
- Fry the chicken: Heat vegetable oil in a large pan over medium-high heat. Fry in small batches until golden, crispy, and cooked through, about 6-8 minutes. Transfer to a wire rack or paper towel-lined plate to drain.
- Thicken the sauce: Discard excess oil from the pan and reduce heat to medium. Add the sauce and simmer until thickened.
- Finish: Return the chicken to the pan and toss to coat. Garnish with sesame seeds or lemon slices.
Expert Tips
- Use fresh lemon juice and don't skip the zest - it brightens the entire dish.
- Choose chicken thighs; they stay tender and won't dry out.
- Cut the chicken into even 1.5-inch pieces for consistent cooking.
- Fry in small batches to avoid overcrowding and keep the chicken crisp.
- Keep the oil hot (about 325-350°F) before adding the chicken.
Variations
- Pork version: Replace the chicken with diced pork shoulder.
- Tofu version: Replace the chicken with 1-inch diced cubes of extra-firm tofu.
- Gluten-free version: Replace the soy sauce with tamari sauce, coconut aminos or gluten-free soy sauce.
Pairing Suggestions
Chinese lemon chicken pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Gai Lan or Garlic Green Beans.
- Protein Dishes: Beef Vegetable Stir-Fry, Honey Walnut Shrimp, Egg Foo Young, Soy Garlic Tofu.
Storage & Reheating
- Leftover Chinese lemon chicken can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: Chinese lemon chicken can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
FAQ
Lemon chicken can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Several factors can prevent crispy chicken: uneven starch coating, oil that isn't hot enough, heat set too low, or an overcrowded pan. Moving the chicken too often while frying can also prevent a proper crust from forming.
To air fry, lightly spray the basket with neutral oil. Arrange the coated chicken in a single layer with space between each piece (work in batches), then spray the tops with oil. Air fry at 400°F for 12-14 minutes, until golden and crisp. No flipping needed.
📖 Recipe
Quick & Easy Chinese Lemon Chicken
Ingredients
- 1 lbs skinless boneless chicken thighs
- ⅓ cup cornstarch or potato starch
- ⅓ cup vegetable oil or any neutral oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sesame seeds optional garnish
- lemon slices optional garnish
Sauce
- ¼ cup brown sugar
- 3 garlic cloves minced
- ½ teaspoon ginger grated
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice freshly-squeezed
- 2 tablespoon regular soy sauce or light soy sauce
- ½ cup chicken stock low-sodium
- ½ tablespoon cornstarch or potato starch
Instructions
- In a small bowl, whisk together the sauce ingredients as listed above. Set aside.
- Dice the chicken thighs into even 1.5-inch pieces. Transfer to a large bowl and season with salt and black pepper (don't pat dry-some moisture helps the coating stick).
- Add cornstarch and toss with tongs until each piece is evenly coated.
- Heat vegetable oil in a large pan over medium-high heat. Fry in small batches until golden, crispy, and cooked through, about 6-8 minutes. Transfer to a wire rack or paper towel-lined plate to drain.
- Discard excess oil from the pan and reduce heat to medium. Add the sauce and simmer until thickened.
- Return the chicken to the pan and toss to coat. Garnish with sesame seeds or lemon slices.
Linda
I love this recipe, I make it all the time
Christie Lai
Thanks so much for making my recipe, Linda! I'm so happy that you make it all the time. I appreciate your kind support 🙂
vickie knutson
Just finished eating this delicious recipe with broccoli and carrots.Yum! I did forget to add green onions,which I think would've added a bit
flavor and color.Thank you for a tasty and easy recipe for one of our favorites.
Christie Lai
Thanks so much for making my recipe, Vickie! So glad you enjoyed it 🙂
Dan
Probably the 4th time I’ve made this. One of our favorites. Just need to find a faster way to zest a lemon. Other than that the recipe is a breeze. And well worth it!!
Alyssa Neill
Super good recipe! Thank you!
christieathome
Thanks for making it, Alyssa! Glad you enjoyed it!
Lana
I've printed off the lemon chicken recipe and can't wait until the chicken breasts get here on Sunday! What do you pair with this? Rice? Veggies?
Do you have a recipe for breaded almond chicken?
christieathome
I hope you enjoy my recipe! I usually like to pair it with steamed rice and any Asian leafy greens like my Garlic Bok Choy.
Unfortunately, I don't have a recipe for that.
Jorge
Wow, this was awesome...wouldn't change a thing (except to make more of it next time). Nicely done!
christieathome
So glad you enjoyed it and I appreciate the kind review, Jorge! Thanks for making my recipe!
Andrew
Absolutely loved it so did my family. Struggled a bit to convert the US cups to to British grams but managed okay great recipe thanks
christieathome
Thanks so much for making my recipe and for the kind review, Andrew! Happy you enjoyed it with your family! 🙂
Tierra
Bomb
christieathome
Thank you so much Tierra! So happy you enjoyed it!
Hope
So easy and so tasty! Didn't need salt or pepper. Husband started eating this and asked me if there were seconds before he'd finished his first plate haha. Will make this again and again.
christieathome
So happy to read this, Hope! Thank you for making my recipe and glad your husband enjoyed it!
Dan
Great. So easy
christieathome
Thanks for making my recipe! Glad you enjoyed it!
Jay
Delicious sauce! Used air fryer - did not need salt or pepper with this recipe.
christieathome
Thanks so much for making my recipe Jay! So glad you enjoyed it 🙂
Kay
It was easy and delicious. We had it with home made fried rice. My food fussy partner wolfed it down. I will be adding this to my rotating dinner menu. Thanks
christieathome
Thank you so much for making my recipe Kay! I'm so happy to hear that both you and your partner enjoyed it and that it will become apart of your dinner rotation!
Travis
This is the second dish that's have made from your page and I absolutely love it. It is very delicious. Will be keeping this one in my recipe box!!
christieathome
Hi Travis, thank you so much for your kind words and for making my recipes! I'm so glad you enjoyed my Lemon chicken. Have a wonderful day! - Christie
Garry
This looks amazing and I cant wait to try it.
Thanks Christie
christieathome
Thanks Garry! I hope you enjoy it!
Angela Werner
Insanely delicious! Who knew restaurant quality lemon chicken could be made at home so easily and with just a few simple ingredients? Will be going back to this recipe again, and again!
Christie Lai
I am so thrilled to read this comment, Angela! Thank you so much for leaving such a raving review and I am so glad you enjoyed it 🙂 Happy New Year!
Sharon
Came out perfect!
Christie Lai
Thank you so much for making it and for leaving this kind review, Sharon! Have a wonderful day!
Cathy-Ann
Easy and delicious
christieathome
Thanks so much for making my Lemon Chicken, Cathy-Ann! I appreciate your review!
KarenB
Do you also have a recipe for orange chicken and one for honey walnut shrimp? Also looking for a recipe for chicken and vegetables with black bean sauce. And egg rolls or lumpia. Lol. I am enjoying your recipes so much, I want more!
christieathome
Thanks so much for your support Karen! Yes I have a recipe for orange chicken if you click here. Unfortunately I don't have a recipe for honey walnut shrimp but I do have many other shrimp recipes you may enjoy if you click here. I also share a Gogchujang Shrimp recipe and a Ebi Mayo that many of my readers like! I'm still working to perfect my egg roll and lumpias recipe but once I do, they will be shared on the blog.
Judy
Can you use chicken breasts instead of chicken thighs?
christieathome
Yes, I would just caution to reduce the cooking time by a minute or so as breast tends to dry out faster than thighs.