Chinese Lemon Chicken with an irresistibly sticky, sweet and sour Chinese lemon sauce. Move over take-out!
Can you believe that your go-to Chinese take-out dish is super easy to cook at home? With crispy, golden chicken tenderloin pieces, you could have delicious Chinese Lemon Chicken on your table in 30 minutes.
If you’ve tried our Sweet and Sour Pork and our Kung Pao Chicken, you will adore this super Easy Chinese Lemon Chicken!
CHINESE LEMON CHICKEN
A worldwide favourite, Chinese Lemon Chicken is everything you look for in a classic Chinese dish. With tangy lemon sauce and crispy chicken breast pieces, this dish ticks all of the boxes.
The only problem is, good Chinese takeout can be hard to find. Whether it’s too greasy or too chewy, it’s not always worth the money. This is why having your own recipe is just as important as having a takeout menu in your kitchen.
Our recipe differs from most because we prefer to use chicken tenders for a crispier, juicier result.
WHAT IS CHINESE CHICKEN BATTER MADE OF?
The Chinese Lemon Chicken batter is so easy! You’re going to whisk an egg with soy sauce and Chinese Shaoxing wine. You can use sherry or white vinegar as substitutions if you can’t find that particular wine at your grocery store. Cut your chicken tenders into 1-inch pieces and coat well in the batter.
Marinate for 20-30 minutes for a deeper flavour (if time allows), or five minutes while you get your other ingredients ready.
HOW TO MAKE CHINESE LEMON CHICKEN
Once your chicken has marinated, pour chicken with the marinade out into the corn starch. Coat chicken pieces evenly, massaging the corn starch into the chicken.
Fry in batches, being careful not to overcrowd your pan or wok, until golden, crispy and cooked through.
HOW TO MAKE CHINESE LEMON CHICKEN SAUCE
Give your pan (or wok) a wipe over with a paper towel to get rid of any crumbs that could burn while making your sauce. Add some oil to the pan to sauté your garlic and ginger until fragrant (about 30 seconds), then pour in your stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt.
You will see the sauce begin to thicken beautifully because of the honey, but you’ll want it just a little bit thicker (similar to runny honey). This is where a corn starch slurry comes in handy and turns the sauce into a delicious glaze. Toss the chicken into the lemon sauce and coat evenly.
There you have it! Chinese Lemon Chicken!
WHAT TO SERVE WITH LEMON CHICKEN
Chinese Lemon Chicken pairs well with a bunch of different sides — plain or full-flavoured.
- Fried rice
- Cauliflower fried rice
- Noodles
- Plain rice
MORE CHINESE FOOD RECIPES!
Sticky Chinese Barbecue Pork Belly (Char Siu)
LEMON LOVER RECIPES:
Chicken Scallopini with Lemon Garlic Cream Sauce
Chinese Lemon Chicken
Ingredients
CHICKEN:
- 21 oz chicken tenderloins cut into 1-inch pieces
- 1 large egg
- 2 tablespoons soy sauce
- 2 tablespoons Chinese shaoxing wine or white vinegar
- ½ cup corn starch
- ½ cup vegetable oil or canola oil
LEMON SAUCE:
- 1 tablespoon oil
- 3 teaspoons garlic minced
- 1 teaspoon ginger ginger or finely grated
- ½ cup chicken stock or broth
- 2 tablespoons soy sauce
- 4 tablespoons lemon juice of one lemon, about 3-4 tablespoons
- 2 tablespoons sugar
- 2 tablespoons honey
- 1 pinch salt to taste
- 2 teaspoons corn starch dissolved in 2 tablespoons water
- 1 teaspoon sesame seeds to garnish
- 1 tablespoon green onions thinly sliced to garnish
- 5 lemon slices to serve - optional
Instructions
FOR THE CHICKEN:
- In a large shallow bowl whisk egg, soy sauce and wine. Add in chicken, mix well and allow to marinate for 20 minutes, covered.
- Place corn starch into a large baking tray. Pour chicken and marinade into the corn starch and coat chicken pieces evenly, lightly pressing the corn starch around the chicken.
- Heat oil in a large wok, pan or skillet over medium-high heat. When oil is hot (325°F or 165°C), shake off excess corn starch and fry chicken in batches in a single layer for about 5-6 minutes, turning half way during cooking, until golden and cooked through.
- Drain on a plate lined with paper towel. Discard oil and wipe wok/pan over with paper towel.
FOR THE SAUCE:
- Heat oil over medium-high heat. Sauté the garlic and ginger until fragrant (about 30 seconds). Add stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt. Whisk, bring to a simmer until the sugar dissolves.
- Whisk corn starch mixture into the simmering sauce and stir until thickened. Toss chicken in the sauce until evenly coated (about 2 minutes).
- Garnish with sesame seeds, green onions and lemon slices. Serve.
Lori says
It was really good! I doubled the sauce because we like it saucy. I loved the flavor of the sauce but after I added the chicken the lemon flavor was leas pronounced. I think I’ll do 8 or 9 tablespoons of lemon next time instead of 7.
Peter says
Awesome recipe, has quickly become a household favourite. And yes way better than the take-away versions. I simply omit the ginger, and add finely sliced carrot, a pepper or celery plus an onion cut into small wedges!
Cassidy says
Love it. Kids loved it. Very easy reciepe. Tasty kids also loved it. Had with rice and steamed broccoli
Debbie says
Simple tasty recipe. For all the fellow corn allergy people, I substituted brown rice flour for the cornstarch coating the chicken and substituted tapioca starch for the cornstarch in the lemon sauce. The texture of both turned out right. Delicious!
Rose says
Delicious! I love the tang from the lemon juice. Will be making it again.
Wayne says
Gotta/gonna give this a try! Looks delicious and adds something new to my dinner rotation.
Tara says
Can I make this the night before ? Just reheat the sauce and mix the chicken the day day?
Andy says
I cook once in a blue moon and this was probably at the limit of my capabilities (cooking the chicken in the middle but not burning the outside). That said, it was fun to do and delicious to eat. Unfortunately, as a result, my wife may expect me to cook more often.
Ken says
Amazing recipe! Without the sauce, the chicken still taste fantastic. Beats KFC by leaps & bounds!