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Chinese Lemon Chicken
5 from 16 votes

Chinese Lemon Chicken

Chinese Lemon Chicken features bite-sized pieces of chicken breast battered with cornstarch and egg, pan-fried to a golden crisp, then coated in a sweet and tangy lemon sauce made with chicken broth, lemon juice, rice vinegar, and sugar. The sauce is thickened with cornstarch and flavored with ginger, Shaoxing wine, and a touch of lemon zest. Garnished with sliced green onions and lemon zest, this dish offers a bright flavor and satisfying crunch.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 312 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Sauce
  • 1/4 cup chicken broth
  • 1/4 cup lemon juice (juice from 1 big lemon)
  • 2 tablespoons rice vinegar
  • 1 teaspoon Shaoxing wine (or dry sherry) (Optional)
  • 4 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest from 1 lemon (*Footnote 1, zest
  • 1/2 teaspoon salt
Marinade
  • 14 oz chicken breast cut to 1” (2.5-cm) pieces (or 2 chicken thighs, large, boneless skinless
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup cornstarch
Stir-fry
  • 1/3 cup vegetable oil
  • 2 green onions , sliced (white part for cooking and green part for garnishing)
  • 2 teaspoons ginger minced

Instructions

    Cup of Yum
  1. Combine the sauce ingredients in the bowl and mix well.
  2. Combine chicken, oil, and salt in a big bowl. Mix well and let marinate for 15 minutes.
  3. When you’re ready to cook, add the beaten egg to the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
  4. Heat oil in a large skillet until hot, just starting to smoke. Add chicken all at once and spread into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
  5. Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes (very important, so the chicken crisps up further).
  6. Place the pan back on the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If there’s too much oil, pour out or use paper towels to remove the excess oil. Add green onion and ginger. Cook and stir a few times until it releases fragrance.
  7. Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens.
  8. Add back the chicken. Stir to coat chicken with sauce. Transfer to a plate and serve hot as a main dish.

Notes

  • Garnish with thinly sliced lemon rind strips for an added citrus aroma and decorative touch.
  • Allow the chicken to rest a few minutes after frying before adding the lemon sauce to preserve crispiness.
  • Shaoxing wine enhances the sauce depth but can be replaced by dry sherry or omitted if not desired.
  • Control oil temperature carefully to avoid burning the cornstarch coating while achieving a golden crust.

Nutrition Information

Serving 1serving Calories 312kcal (16%) Carbohydrates 28.4g (9%) Protein 23.1g (46%) Fat 10.7g (16%) Saturated Fat 1.8g (9%) Cholesterol 104mg (35%) Sodium 701mg (29%) Potassium 449mg (10%) Fiber 0.5g (2%) Sugar 12.7g (25%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 312

% Daily Value*

Serving 1serving
Calories 312kcal 16%
Carbohydrates 28.4g 9%
Protein 23.1g 46%
Fat 10.7g 16%
Saturated Fat 1.8g 9%
Cholesterol 104mg 35%
Sodium 701mg 29%
Potassium 449mg 10%
Fiber 0.5g 2%
Sugar 12.7g 25%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.