Say goodbye to soggy, bland Chinese lemon chicken. 

After several rounds of testing, I’ve settled on this recipe that delivers chicken that stays unbelievably crispy under a glossy, vibrant lemon sauce, with a flavor that truly lingers.

The most common problem with this Chinese lemon chicken is that the chicken turns soft too quickly once coated with the sauce. As a result, the lemon flavor, though present, lacked that lively, refreshing punch. So, I went back to the kitchen, tested several methods, and adjusted both the coating and the sauce until the crispy chicken that remains crunchy even after drizzling with sauce, and a sauce with a clean, distinctive lemon flavor that truly stands out.

Let’s dive into the details and see how each ingredient and step contribute to this much-improved Chinese Lemon Chicken, which rivals any Chinese restaurant.

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Main ingredients for Chinese lemon chicken

Here’s what you’ll need to make this Chinese Lemon Chicken that is crispy on the outside, juicy inside, and bursting with bright lemon flavor.

• Chicken breast or boneless chicken thighs – Either cut works well. Thigh meat gives a juicier texture, while breast meat produces a lighter bite. Some chefs prefer the deeper flavor that comes from frying small bone-in chunks. I prefer using boneless chicken, especially when cooking for my family, as it’s much easier to eat.
• Marinade.
  • Light soy sauce for the savory flavor.
  • Shaoxing wine enhances aroma and flavor.
  • Cornstarch helps seal in moisture and gives the chicken a smoother texture. 
  • Egg white creates a thin protective layer and prevents the meat from drying out. 
  • A pinch of ground white pepper – Adds subtle heat and balances the overall flavor.
• Batter Coating.
  • Rice flour (粘米粉) for a delicate, crisp texture. 
  • Wheat starch (澄粉) is used to keep the crust smooth and prevent it from becoming tough. 
  • Cornstarch adds extra crunch and helps the coating stick firmly to the chicken. 
  • All-purpose flour provides structure and balance to the light flours. 
  • Egg white is used to ensure the batter adheres evenly while creating a thin, crisp layer.
  • Baking powder adds lightness and prevents the crust from turning dense. 
  • Salt, white pepper, and water to adjust gradually until the batter is smooth and slightly runny.
• Lemon Sauce
  • Fresh lemon juice – The star of the dish; provides bright, zesty acidity.
  • Lemon zest – Contains essential oils that deliver a fresh citrus aroma. Avoid the white pith to prevent bitterness.
• Honey and sugar– Balances the sharpness of the lemon with a smooth, floral sweetness.

Note: Always add the lemon juice and zest after removing the sauce from the heat to preserve the fresh aroma and tang.

How to make Chinese lemon chicken step by step

Please refer to the video 🎞️ located right after the recipe card below. 👇

Preparation

1. Cut the chicken into bite-size pieces (or small bone-in chunks if preferred). Zest the lemon (yellow layer only) and squeeze the juice. Have all marinade ingredients, flours, and frying oil ready.
2. In a large mixing bowl, combine the marinade ingredients (soy sauce, Shaoxing wine, cornstarch, egg white, white pepper). Mix until smooth.
3. Add the chicken to the marinade and toss to coat each piece evenly. Cover and refrigerate for at least 2 hours, to allow the flavors to penetrate.
4. In a mixing bowl, combine the dry batter flours and seasonings (rice flour, wheat starch, cornstarch, all-purpose flour, baking powder, salt, white pepper). Mix thoroughly.
5. Add the egg white to the dry mix, then gradually add cold water while stirring until you obtain a smooth batter that will lightly coat the back of a spoon. The batter should be runny enough to drip slowly but not so thin that it won’t cling to the chicken.

Frying

1. Heat a large skillet or wok with enough high-smoke-point oil (e.g., peanut oil) to about 160°C (320°F).
2. Working in small batches, dip marinated chicken pieces into the batter, let excess drip off, and gently lower them into the oil. Do not overcrowd the skillet.
3. Fry until the coating sets and the pieces are nearly cooked (surface should be pale golden), about 3–4 minutes depending on piece size. Remove and drain on a wire rack or paper towel.
4. Let the fried chicken pieces rest on a rack for 5 minutes. This allows steam to escape and the crust to firm up before the second fry
5. Increase the oil temperature to 180–190°C (356–374°F). Return the rested chicken to the hot oil in batches for a quick second fry for about 1 minute or until the exterior becomes golden brown and very crisp. Remove with a slotted spoon and drain on a rack to remove excess oil.

Make the lemon sauce

1. In a small saucepan, dissolve sugar in water over low heat to make a clear syrup base.
2. Make a cornstarch slurry (cornstarch mixed with cold water) and whisk it into the simmering syrup until the sauce turns translucent and slightly thickened. Remove the pan from the heat.
3. Wait until the sauce stops steaming and cools to near room temperature, then stir in the lemon juice, lemon zest, and honey. Taste and adjust the sweet/sour balance. Do not add lemon while the sauce is still hot, as high heat destroys the bright lemon aroma.

Assemble and serve

1. Arrange the fried chicken on a bed of lettuce.
2. Spoon the lemon sauce over the chicken evenly so the crust stays crisp while each piece gets a glossy coating. Note: I actually prefer to drizzle only a small amount of sauce over the chicken so it stays dry and crispy. Then, I serve the lemon sauce separately in a small bowl on the side as a dipping sauce.

Continue to Content

Chinese Lemon Chicken

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Easy Chinese lemon chicken recipe with step-by-step instructions. Crispy outside, juicy inside, and bursting with fresh lemon aroma in every bite.

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Ingredients

For the Chicken and Marinade

• 250g (9 oz) chicken breast or thigh, boneless
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp cornstarch
• 1 egg white
• A pinch of ground white pepper

For the Batter

• 2 tbsp rice flour
• 1½ tbsp wheat starch
• 1½ tbsp cornstarch
• 1 tbsp all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• A pinch of white pepper
• 1 egg white
• 100 ml Cold water (as needed, to form a smooth, light batter)

For the Lemon Sauce

• 1½ tbsp lemon juice (freshly squeezed)
• ½ tsp lemon zest (avoid white pith)
• 1 tbsp honey
• 1 tbsp sugar
• ¼ cup water
• ½ tsp cornstarch (mixed with 1 tsp water)

Instructions

1. Cut chicken into bite-sized pieces. Combine soy sauce, Shaoxing wine, cornstarch, egg white, and white pepper. Mix well, coat the chicken evenly, and marinate for at least 2 hours or overnight in the refrigerator.
2. In a mixing bowl, combine rice flour, wheat starch, cornstarch, all-purpose flour, baking powder, salt, and white pepper. Add egg white and enough cold water to form a smooth, light batter.
3. Heat oil to 160°C (320°F). Dip each piece of marinated chicken into the batter, then lower it into the hot oil. Fry until pale golden and just cooked through. Remove and drain on a rack.
4. Increase the oil temperature to 180–190°C (356–374°F). Refry the chicken briefly until light golden brown and crisp. Drain again to remove excess oil.
5. In a small pan, combine sugar and water over low heat until the sugar is dissolved. Stir in the cornstarch slurry and cook until the sauce thickens and turns translucent. Remove from heat, then stir in lemon juice, zest, and honey. Mix well.
6. Arrange the fried chicken on a serving plate over a bed of lettuce. Drizzle the lemon sauce over the top, and avoid tossing to keep the coating crispy. Serve immediately with steamed rice.

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Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 551Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 189mgSodium: 1225mgCarbohydrates: 43gFiber: 1gSugar: 15gProtein: 60g

This data was provided and calculated by Nutritionix on 24/10/2025

Tips for a perfect crispy chicken recipe

These simple yet essential details will help you achieve the crispness, flavor, and aroma every single time.

1. Marinate long enough for the best flavor.  Marinating is what ensures the chicken tastes good on the inside, not just on the surface. A couple of hours (or overnight) makes a noticeable difference.
2. The batter should be light and smooth.  Add water gradually until the batter lightly coats the back of a spoon. If it’s too thick, it will form a heavy crust; too thin, and it won’t stick properly.
3. Use cold batter and hot oil. A temperature contrast helps create that airy, crispy shell that stays crunchy even after saucing.
4. Fry twice for the ultimate crunch. The first fry cooks the chicken; the second forms the crust. The brief refry at higher heat keeps the coating crisp for much longer.  A short rest allows steam to escape, preventing sogginess and making the second fry even more effective.
5. Add lemon juice and zest after the sauce cools slightly. Since heat destroys the bright citrus aroma, mixing them in after thickening ensures the lemon flavor stays vibrant and fresh.
6. Avoid tossing the chicken in the sauce. Drizzle the sauce over the top instead. Tossing will soak the crust too quickly and ruin all that hard-earned crispiness.
7. Watch out for the lemon pith. Only zest the yellow layer. The white pith underneath is bitter.
8. Adjust sweetness and tartness to taste. Lemons vary in acidity, so always taste the sauce by adjusting the honey and sugar.