If you’re craving a dish that combines the perfect crunch with a burst of zesty citrus flavor, look no further than this Crispy Chinese Lemon Chicken Recipe. It’s the kind of meal that feels festive yet surprisingly simple to whip up at home, delivering restaurant-quality satisfaction without the wait. Tender chicken thighs get an irresistible crispy coating, then get drenched in a tangy lemon sauce that’s both sweet and savory—a true crowd-pleaser that you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Crispy Chinese Lemon Chicken Recipe lies in its straightforward but carefully chosen ingredients. Each plays a crucial role in building the texture and flavor: from the tender chicken thighs, to the light, crunchy batter, to the luscious lemon sauce that ties it all together with a bright, fresh zing.
- Chicken Thighs (Boneless and skinless): Tender and juicy, these provide the perfect base for flavorful, crispy bites.
- Cooking Salt (Kosher salt recommended): Enhances the natural taste and helps season the chicken evenly.
- Cornflour (Cornstarch): The secret to ultra-crispy texture when frying the chicken.
- Plain Flour: Creates a light yet sturdy batter when mixed with cornflour.
- Baking Powder: Adds fluffiness and helps the batter puff up during frying.
- Cold Soda Water: Keeps the batter light and airy for that perfect crunch.
- Vegetable Oil: Essential for deep frying—choose one with a high smoke point.
- Chicken Stock/Broth (Low sodium preferred): Provides richness and depth to the tangy lemon sauce.
- Lemon Juice (Fresh is best): The soul of the dish, offering bright acidity and fresh flavor.
- White Sugar: Balances the tartness with a gentle sweetness in the sauce.
- Garlic (Finely grated): Adds warm, aromatic undertones to the sauce.
- Ginger (Finely grated): Delivers a subtle, spicy kick that’s essential in Chinese cooking.
- Chinese Cooking Wine (Shaoxing) (Optional): Adds an authentic depth of flavor to the sauce if you have it on hand.
How to Make Crispy Chinese Lemon Chicken Recipe
Step 1: Prepare the Chicken
Start by pounding your chicken thighs until about 0.7 centimeters thick to ensure even cooking and tenderness. Give them a loving sprinkle of kosher salt and dust them generously with cornflour—this initial layer is crucial for starting off on the right crispy note.
Step 2: Whip Up the Batter
In a chilled mixing bowl, combine cornflour, plain flour, salt, and baking powder, all pre-cooled to maintain crispiness. Slowly add cold soda water while whisking gently to create a light, airy batter. This batter will coat your chicken pieces, giving you an irresistible crunch.
Step 3: First Fry
Heat your vegetable oil to 160 degrees Celsius (320 degrees Fahrenheit)—not too hot to avoid burning the batter yet warm enough to cook the chicken thoroughly. Dip each chicken piece into the batter, then carefully lower it into the oil. Fry for about 3 minutes until the coating turns pale golden. Once done, drain the chicken and let it rest for 20 minutes to firm up before the next fry.
Step 4: Second Fry for Ultimate Crispiness
Increase the oil temperature to 200 degrees Celsius (390 degrees Fahrenheit) for the second fry, which is key to achieving that perfect golden, extra-crispy exterior. Fry each piece again for about 3 minutes until they’re beautifully crisp and golden brown—be prepared for that satisfying crunch with every bite.
Step 5: Prepare the Tangy Lemon Sauce
While the chicken cools slightly, it’s time to make that legendary lemon sauce. In a saucepan, whisk a bit of cornflour with some chicken stock to form a slurry, then add the remainder of the stock, lemon juice, white sugar, grated garlic, grated ginger, and optionally, a splash of Shaoxing wine. Simmer this gently, stirring constantly until it thickens to a glossy, smooth sauce that will coat each chicken piece perfectly.
Step 6: Combine and Serve
Slice your crispy chicken into bite-sized pieces and drizzle the vibrant lemon sauce generously all over. This final step seals the deal, marrying crisp texture with bright, flavorful sauce in every mouthwatering morsel.
How to Serve Crispy Chinese Lemon Chicken Recipe
Garnishes
To amp up both the visual appeal and flavor, garnish your lemon chicken with thinly sliced green onions and fresh lemon wedges. They add a pop of color and an extra layer of fresh citrus aroma that’s hard to resist.
Side Dishes
This Crispy Chinese Lemon Chicken Recipe pairs beautifully with steamed jasmine rice or buttery fried rice to soak up every bit of the luscious sauce. For some greens, throw in stir-fried bok choy or crisp snap peas to bring balance and freshness to your plate.
Creative Ways to Present
For a dinner party, serve the chicken on a large sharing platter, garnished with edible flowers or finely chopped fresh herbs like cilantro. Another fun idea is to toss crispy chicken pieces in the lemon sauce just before serving for an evenly coated, glistening presentation guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Place any leftover crispy lemon chicken in an airtight container and refrigerate it promptly. This will keep the chicken fresh for about 2 to 3 days while preserving much of its delicious flavor.
Freezing
If you want to make this Crispy Chinese Lemon Chicken Recipe in advance, freeze the fried chicken pieces without sauce in a single layer on a tray first, then transfer to a freezer-safe container. They’ll keep well for up to a month.
Reheating
To bring back the crispiness when reheating, avoid the microwave. Instead, reheat in a preheated oven at 190 degrees Celsius (375 degrees Fahrenheit) on a baking rack for 10–15 minutes. Add the lemon sauce fresh at serving time for best texture and flavor.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast can be used, but remember it’s leaner and can dry out more easily. Be sure to pound it thin and watch the frying time closely to keep it juicy.
What if I don’t have soda water?
Ice-cold water works as a substitute for soda water in the batter, though soda water’s bubbles help achieve an extra light and crispy finish.
Is Shaoxing wine necessary?
Shaoxing wine adds a subtle authentic flavor, but the recipe works great without it. You can simply omit it or replace with a splash of dry sherry if you prefer.
How do I ensure the batter stays crispy?
Keeping the batter cold, frying at the right temperature, and double frying are all essential. Letting the chicken rest between fries helps the batter set, resulting in that signature crunch.
Can I make the sauce ahead of time?
Yes, you can prepare the lemon sauce in advance and gently reheat it before serving. Just stir occasionally to prevent thickening too much.
Final Thoughts
This Crispy Chinese Lemon Chicken Recipe is one of those gems that truly lights up any meal with its perfect balance of textures and flavors. It’s satisfying to make and absolutely delightful to eat, whether for a family dinner or feeding a crowd. Trust me, once you try it, it will quickly become a favorite go-to recipe—you’ve got to give it a shot!
Print
Crispy Chinese Lemon Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
Enjoy a crispy and zesty homemade Chinese Lemon Chicken, featuring tender chicken thighs double-fried to golden perfection and coated in a tangy lemon sauce that balances sweetness and acidity for a delightful meal perfect for family dinners.
Ingredients
Chicken and Batter
- 500 grams Chicken Thighs (Boneless and skinless)
- 1 teaspoon Cooking Salt (Kosher salt recommended)
- 100 grams Cornflour (Cornstarch) (Can substitute with all-purpose flour)
- 100 grams Plain Flour (Mix with cornflour for best results)
- 1 teaspoon Baking Powder (Ensure freshness)
- 200 milliliters Cold Soda Water (Can substitute with ice-cold water)
- 500 milliliters Vegetable Oil (For deep frying)
Sauce
- 200 milliliters Chicken Stock/Broth (Low sodium preferred)
- 4 tablespoons Lemon Juice (Fresh is best)
- 2 tablespoons White Sugar (Adjust based on preference)
- 1 teaspoon Garlic (Finely grated)
- 1 teaspoon Ginger (Finely grated)
- 2 tablespoons Chinese Cooking Wine (Shaoxing) (Optional)
Instructions
- Preparation: Begin by pounding the chicken thighs to an even thickness of approximately 0.7 cm to ensure consistent cooking. Season them generously with kosher salt and dust with cornflour to promote crispiness during frying.
- Batter Preparation: In a mixing bowl, combine the cold soda water with cornflour, plain flour, salt, and baking powder to create a light batter that will coat the chicken and produce a crunchy texture.
- First Frying: Heat the vegetable oil in a deep fryer or large pot to 160°C (320°F). Dip each seasoned chicken piece into the batter, then carefully place into the hot oil. Fry for about 3 minutes until the coating turns pale golden. Remove and drain the chicken pieces, letting them rest and cool for 20 minutes.
- Second Frying: Increase the oil temperature to 200°C (390°F) for the final fry. Return the chicken pieces to the hot oil and fry for another 3 minutes or until they achieve a rich golden color and extra crispiness. Drain well on paper towels to remove excess oil.
- Sauce Preparation: In a saucepan, whisk together a small amount of cornflour with a splash of chicken stock to make a slurry. Add the remaining chicken stock, lemon juice, white sugar, grated garlic, grated ginger, and Chinese cooking wine (if using). Simmer gently while stirring until the sauce thickens to a glossy consistency.
- Serving: Slice the crispy fried chicken and drizzle generously with the prepared lemon sauce. Garnish with sliced green onions and lemon wedges for an extra burst of freshness and presentation. Serve immediately for best taste and texture.
Notes
- Double frying the chicken helps achieve the signature extra crispy texture while keeping the meat juicy inside.
- Use fresh lemon juice for the best tangy flavor in the sauce.
- Adjust the sugar amount in the sauce to suit your preferred sweetness level.
- Ensure oil temperature is accurately maintained for optimal frying results.
- Chinese cooking wine is optional but enhances the sauce’s depth of flavor.
- For a gluten-free option, substitute the plain flour with a gluten-free flour blend.
