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–+ servings
Crispy Chinese Lemon Chicken

Crispy Chinese Lemon Chicken: Your New Favorite Takeout Treat

This Crispy Chinese Lemon Chicken is a vibrant, tangy dish that brings beloved takeout flavors home quickly and easily.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 500 grams Chicken Thigh Fillets Juicy, tender meat; can replace with chicken breasts, halved for even cooking.
  • 1 teaspoon Cooking Salt Enhances flavor; use kosher salt for best results.
For the Batter
  • 50 grams Cornflour (Cornstarch) Provides batter texture and crispiness; no substitutions specified.
  • 100 grams Plain Flour (All-Purpose Flour) Base for the batter; can substitute with gluten-free flour.
  • 1 teaspoon Baking Powder Leavening agent for a lighter batter; no substitutions specified.
  • 200 milliliters Cold Soda Water Creates airy batter for crispiness; must be cold for texture enhancement.
For the Lemon Sauce
  • 200 milliliters Chicken Stock Adds depth to lemon sauce; avoid using water to maintain flavor intensity.
  • 100 milliliters Fresh Lemon Juice Provides the tangy flavor in the sauce; bottled juice can be used for convenience.
  • 2 tablespoons Sugar Balances the tartness of the lemon; adjust to taste; honey can be used as a substitute.
  • 2 cloves Garlic Adds aromatic flavor to the sauce; always use fresh garlic for best flavor.
  • 1 teaspoon Ginger Enhances flavor complexity; ground ginger can be used if fresh is unavailable.
  • 2 tablespoons Chinese Cooking Wine (Shaoxing Wine) Adds depth of flavor; this is optional but recommended.
For Garnishing
  • 2 stems Green Onion Adds freshness and color to the presentation; completely optional.
  • 2 slices Lemon Adds freshness and color to the presentation; completely optional.

Equipment

  • Deep pan or wok
  • Whisk
  • meat mallet
  • airtight container

Method
 

Step‑by‑Step Instructions
  1. Tenderize the chicken thigh fillets to about 0.7cm thickness using a meat mallet. Sprinkle a generous pinch of cooking salt over the chicken and dust lightly with cornflour.
  2. Chill the dry ingredients—cornflour, plain flour, and baking powder—in the fridge for a crispier batter. Combine the chilled mix with cold soda water and whisk gently until slightly lumpy.
  3. Heat oil in a deep pan or wok to 160°C (320°F). Coat each piece of chicken in the batter and fry for about 3 minutes until pale golden. Transfer to paper towels to absorb excess oil.
  4. Allow the fried chicken to cool for at least 20 minutes on paper towels to enhance crispiness.
  5. In a saucepan over medium heat, whisk cornflour into chicken stock until dissolved. Add lemon juice, sugar, minced garlic, ginger, and Chinese cooking wine. Cook until sauce thickens, about 5-7 minutes.
  6. Increase oil temperature to 200°C (390°F) for the second fry. Carefully place chicken back into oil and fry for another 3 minutes until deep golden and crispy.
  7. Slice the crispy chicken into strips, drizzle with the homemade lemon sauce, and garnish with green onions and lemon wedges. Serve hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 6gVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Serve immediately after frying for the best texture and flavor. Adjust sugar levels in the sauce to taste.

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