Can I bake Chinese Lemon Chicken instead of frying it?

Yes, you can bake the coated chicken at 400°F for 20 to 25 minutes, flipping halfway through. While it won’t be quite as crispy as frying, it will still be golden and delicious with a slightly lighter texture.

How do I keep Chinese Lemon Chicken crispy?

To keep the chicken crispy, fry in batches without overcrowding the pan and maintain the oil temperature at 350°F. Toss the chicken in the lemon sauce just before serving to prevent the coating from becoming soggy.

Can I make Chinese Lemon Chicken in the air fryer?

Yes, air fry the coated chicken at 400°F for 10 to 12 minutes, flipping halfway through. This method creates a crispy texture with less oil while still delivering great flavor.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless chicken thighs work well in this recipe and often stay even juicier than chicken breasts. Simply cut them into bite-sized pieces and follow the same instructions.

How long does Chinese Lemon Chicken last in the refrigerator?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet or air fryer to help restore some of the crispiness.

Can I freeze Chinese Lemon Chicken?

Freezing is not recommended because the fried coating can become soggy when thawed. For the best texture and flavor, enjoy it fresh or refrigerated for short-term storage.

Why is my lemon sauce too thin?

If the sauce is too thin, it may need more time to simmer or a bit more cornstarch slurry. Make sure to stir continuously while adding the slurry and allow the sauce to cook until thick and glossy.

Can I reduce the sugar in Chinese Lemon Chicken?

Yes, you can slightly reduce the granulated sugar or substitute part of it with honey. Keep in mind that the sweetness balances the tangy lemon juice, so adjust gradually to maintain flavor balance.

Best Chinese Lemon Chicken

Name: Chinese Lemon Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: Vegetable oil for frying (about 1 inch deep); 2 egg whites; 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces; 1/4 cup cornstarch; 1/4 cup all-purpose flour; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; 3/4 cup low sodium chicken broth; 1/3 cup fresh lemon juice; 1/4 cup granulated sugar; 2 tablespoons honey; 1 tablespoon lemon zest; 1 tablespoon low sodium soy sauce; 2 tablespoons cornstarch; 2 tablespoons water; 1 teaspoon sesame oil; Lemon slices (optional garnish); Thinly sliced green onions (optional garnish); Sesame seeds (optional garnish)

Description

Crispy, golden Chinese Lemon Chicken tossed in a bright, sweet and tangy lemon glaze. This easy 35-minute homemade version tastes better than takeout and is perfect for busy weeknight dinners.

Ingredients

Scale

Vegetable oil for frying (about 1 inch deep)
2 egg whites
1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1/4 cup cornstarch
1/4 cup all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3/4 cup low sodium chicken broth
1/3 cup fresh lemon juice
1/4 cup granulated sugar
2 tablespoons honey
1 tablespoon lemon zest
1 tablespoon low sodium soy sauce
2 tablespoons cornstarch (for slurry)
2 tablespoons water (for slurry)
1 teaspoon sesame oil
Lemon slices (optional garnish)
Thinly sliced green onions (optional garnish)
Sesame seeds (optional garnish)

Instructions

Heat about 1 inch of vegetable oil in a large skillet or wok to 350°F.
In a medium bowl, whisk egg whites until frothy. Add chicken pieces and toss to coat evenly.
In a separate bowl, combine cornstarch, flour, salt, and pepper.
Dredge the egg-coated chicken in the cornstarch mixture, shaking off any excess.
Fry the chicken in batches for 3 to 4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate.
In a saucepan over medium heat, combine chicken broth, lemon juice, sugar, honey, lemon zest, and soy sauce. Bring to a simmer.
In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry. Stir into the simmering sauce and cook for 2 to 3 minutes, until thickened.
Remove the sauce from heat and stir in sesame oil.
Toss the fried chicken pieces in the warm lemon sauce until well coated.
Garnish with lemon slices, green onions, and sesame seeds before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or in the air fryer to help maintain crispiness.
Freezing is not recommended as the coating may become soggy.
For a baked version, cook at 400°F for 20 to 25 minutes, flipping halfway through.
For air fryer preparation, cook at 400°F for 10 to 12 minutes, flipping halfway.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 376 kcal
Sugar: 22 g
Sodium: 930 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0.02 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 39 g
Cholesterol: 110 mg