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Chicken tenders are battered and fried until soft and juicy and tossed in a sticky sweet and sour sauce in this Chinese Lemon Chicken recipe. Move over take-out, because you’re going to fall in love with how easy it is to replicate this restaurant classic.
All you’ll need is some classic pantry staples and under 30 minutes to make this delicious weeknight dinner-worthy dish. If you’ve tried my Sweet and Sour Pork or Kung Pao Chicken, you will love this easy recipe which has similar Asian flavors!
Why this Recipe Works
Bursting with lemony flavors, this dish is perfect for a quick weeknight dinner when you’re craving for some Asian food. It’s a low-effort and foolproof recipe that you can customize and tweak to your liking!
What’s more, you don’t even need any fancy ingredients or cooking techniques to get it right.
What Goes Into This Recipe
- Chicken: I love using boneless, skinless chicken tenderloins here. You can use chicken breasts or thighs too, if that’s what you have at hand. Just adjust the cooking time accordingly.
- Egg: To keep the chicken nice and moist, and to help the cornstarch coat the chicken.
- Sauces: Shaoxing wine aka Chinese cooking wine, and some soy sauce. You can use white vinegar if you don’t have Shaoxing wine.
- Lemon sauce: Fresh ginger and garlic, soy sauce, some honey and sugar for a bit of sweetness, salt and some chicken broth.
- Cornstarch: To coat the chicken and to thicken the lemon sauce. Use potato starch if you can’t find this.
- Lemon: For that classic tangy flavor, and some lemon slices to garnish.
- Garnish: Chopped green onions and some sesame seeds.
Note: please see recipe card at the bottom for list of full ingredients and measurements
How To Make Chinese Lemon Chicken
Serve this Chinese lemon chicken immediately, as it can start to lose its crispiness after you toss it in the lemon sauce. Team it up with some classic steamed rice or Fried Rice and a veggie side like Buttery Garlic Green Beans or some Cauliflower Fried Rice or Cauliflower Cilantro Lime Rice if you want to keep it low carb. I also love serving it with some noodles, and if I have a few extra minutes, I make my Chicken Chow Mein (minus the chicken) to go with it.
- Marinate chicken: Combine the egg, Shaoxing wine and soy sauce in a large bowl. Add the chicken into it and give it a quick mix. Let this marinate for a few minutes.
- Coat chicken: Spread cornstarch on a baking sheet and transfer the marinated chicken onto it. Gently coat the chicken in the cornstarch, lightly pressing it with your hands.
- Fry chicken: Heat oil in a wok and add the coated chicken in, shaking off the excess cornstarch. Cook on high heat in batches for about 5-6 minutes or until they’re golden brown. Transfer them to a plate lined with paper towels to soak up the excess moisture.
- Make lemon sauce: Discard the oil in the wok and return it to heat. Add a bit of oil and saute the ginger and garlic for a minute or until aromatic. Next, add the chicken Stock or broth, soy sauce, lemon juice, honey, sugar and some salt. Bring this to a simmer.
- Add chicken: Prepare a simple mix of cornstarch and water and add it to the sauce, whisking continuously. Once it thickens, add the chicken and give it a quick mix.
- Finish up: Take it off heat, transfer the chicken to a serving dish and top with sesame seeds, chopped green onions and lemon slices.
Serve this Chinese lemon chicken immediately, as it can start to lose its crispiness after you toss it in the lemon sauce. Team it up with some classic steamed rice or Fried Rice and a veggie side like Buttery Garlic Green Beans or some Cauliflower Fried Rice or Cauliflower Cilantro Lime Rice if you want to keep it low carb. I also love serving it with some noodles, and if I have a few extra minutes, I make my Chicken Chow Mein (minus the chicken) to go with it.
Recipe FAQ’s
Bottled lemon juice can work in a pinch, but if possible, rely on fresh, ripe lemons for that perfect bright and citrusy deliciousness.
You can! Arrange the chicken in a single layer in the Air Fryer basket and pop it in. Air fry this for about 12 minutes at 400 degrees or until crispy and golden brown. Make the lemon sauce in a pan and toss the air-fried chicken into it!
Reheat in a pan over medium heat with a splash of broth or water to loosen the sauce. Avoid microwaving if you want to preserve any crispiness.
Chinese Lemon Chicken
Ingredients
CHICKEN:
- 21 oz chicken tenderloins cut into 1-inch pieces
- 1/2 large egg
- 1 tablespoons soy sauce
- 1 tablespoons Chinese shaoxing wine or mirin
- 3/4 cup corn starch
- 1/2 cup vegetable oil or canola oil
LEMON SAUCE:
- 1 tablespoon oil
- 3 teaspoons garlic minced
- 1 teaspoon ginger ginger or finely grated
- 1/2 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
- 1 teaspoons corn starch dissolved in 1 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Loved the sauce but my chicken didn’t turn crispy because the batter ended up so liquidy. When I pour the chicken and marinade sauce onto the corn starch it ends up like a thick soup. Not dry and coated like the picture shows. Do I really pour the marinade sauce in too?
The flavour was still great though.
im 52 years old and first time I’ve fried anything can you believe it….im never buying Chinese take out ever again….my family absolutely loved this recipe. the chicken was crispy on the outside and melt in your mouth tender on the inside and that sauce is incredible….so moorish and delicious…this will be our Friday nights get together family meal….thankyou so much!!
Made this last night. My partner said he would be happy to be served this with your fried rice at a restaurant. Thanks for sharing this recipe.
This was definitely a winner. It’s one of my kid’s favorites when we go out for Chinese food. Now we can have it at home.
I love lemon chicken but most of the recipes i’ve followed produce sauce that taste like thickened lemonade! Made this for supper tonight, and a friend stopped by, so we fed an extra mouth. everyone loved it. I cut the chicken pieces quite thin. next time i will make them a tad thicker. The flavor was excellent lemony, but with the punch of ginger and garlic and just enough sweetness . My hubby and our guest raved over it. I was too lazy to use fresh ginger and garlic so i just subbed with powder and it was still awesome!! i served it with basmati rice. Thanks for a great recipe. Definitely going into my rotation! Like your oven baked chicken wings- yum!
This was one of five dishes we made for NYE this year. It turned out amazing!!! So delicious and authentic!!! Thank you for sharing this recipe!!
This was So good, and pretty easy to make! I will definitely make it again.
The recipe states in step 2 to pour chicken and marinade into the corn starch. With 80ml of liquid and a whisked egg in the marinade, I ended up with a corn flour slurry rather than the nicely dusted chicken pieces shown in the recipe picture. However, when fried in the hot oil, they still ended up nice and crisp and golden. I also added the minced garlic and some lemon zest to the marinade and left the garlic, ginger and soy out of the lemon sauce. I also used 4 tablespoons of sugar rather than a mixture of honey and sugar in the sauce. I must say that the result was one of the best lemon chicken meals I have enjoyed.
For someone who isn’t very confident in cooking, I’m so so happy that I tried out this recipe. It was so easy to make and delicious too. Will definitely make it again <3
Just made this for dinner and followed the recipe to the t and it is so good! I added some
Chili flakes on mine for a kick. is it possible to bake the chicken pieces instead of frying (to make it healthier?)